Dark Chocolate Cupcakes with peanut butter frosting, peanut butter cups and chocolate ganache. The ultimate peanut butter dessert that will be your family favorite dessert.
Ingredients:
For the chocolate cupcakes:
⅓ cup (80 ml) oil
½ cup (120 ml) buttermilk
1 large egg
1 teaspoon vanilla extract
½ cup (120 ml) boiling water
1 teaspoon instant espresso powder optional 1 cup (125 grams) all-purpose flour (spooned & leveled)
¼ cup plus 2 tablespoons (30 grams) unsweetened cocoa powder
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (100 grams) brown sugar
½ cup (100 grams) granulated sugar
For the peanut butter frosting:
1/2 cup (115 grams) unsalted butter, softened
1 cup (250 grams) creamy peanut butter
2 cups (240 grams) powdered sugar
3 tablespoons (45 ml) heavy whipping cream
1 teaspoon vanilla extract
Optional toppings:
Chocolate ganache
8 miniature peanut butter cups unwrapped and cut in half
Directions:
To make the chocolate cupcakes:
Preheat the oven to 350°F. With 16 cupcake liners, line two 12 count muffin pans and set aside.
In a bowl using an electric mixer beat together cocoa powder, baking soda, flour, baking powder and salt. Add in brown sugar and granulated sugar and continue beating until combined. Then, add in buttermilk, vanilla extract, oil, egg and beat until smooth.
To the 1/2 cup boiling water add the instant espresso powder and mix until dissolved. Add to the bowl until combined.
Between all 16 cupcake liners, evenly distribute the butter. Bake for 18-20 minutes at 350°.
Then, remove from the oven, remove the cupcakes from the pan and set aside to cool completely.
To make the peanut butter frosting:
In a bowl using an electric mixer beat the butter for 2 minutes, on medium speed, until smooth. Add in the peanut butter and beat until well combined.
Then, add in heavy whipping cream, powdered sugar, and vanilla extract and beat for 1 more minute until creamy, on medium-high speed. You can top each one with chocolate ganache.
Serve and Enjoy!
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