Chocolate Cupcakes with Peanut Butter Buttercrea
Ingredients:
For the Chocolate Cupcakes:
1 cup all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 large egg, room temperature
½ cup buttermilk
½ cup strong brewed coffee (or water)
¼ cup vegetable oil
1 tsp vanilla extract
For the Peanut Butter Buttercream:
½ cup unsalted butter, softened
1 cup creamy peanut butter (not natural style)
2 cups powdered sugar
2-3 tbsp heavy cream or milk
1 tsp vanilla extract
Pinch of salt
Optional Garnish:
Mini chocolate chips
Crushed peanuts
Chocolate drizzle
Instructions:
1. Bake the Cupcakes:
Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
In a large bowl, whisk flour, sugar, cocoa powder, baking soda, and salt.
Add egg, buttermilk, coffee, oil, and vanilla. Mix until smooth (batter will be thin).
Divide batter evenly among liners (¾ full). Bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely.
2. Make the Buttercream:
Beat butter and peanut butter until creamy. Gradually add powdered sugar, then cream, vanilla, and salt. Whip until fluffy (3–4 minutes).
3. Decorate:
Pipe or spread frosting onto cooled cupcakes. Garnish as desired.