Espresso Chocolate Peanut Butter Cupcakes
Serves 14
15 mins prep
22 mins cook
37 mins total
In under an hour you can have these creamy, dreamy chocolate cupcakes.
0 servings
Cake:
Frosting:
Preheat over to 350 degrees. Line a standard cupcake tin with 14 liners.
In a medium bowl combine the flour, cocoa powder, espresso powder, baking powder and baking soda and salt. Whisk together to combine.
In a large bowl combine the eggs, sugar, brown sugar, oil, and vanilla extracts. Whisk well until smooth.
Add half of the dry mix into the wet along with half of the buttermilk. Whisk gently to incorporate. Add the remaining mix and buttermilk and stir until just combined.
Pour into the cupcake tins until HALF way filled (not 1/3 or 1/4… these GROW). Bake for 18-22 minutes, until a toothpick comes out dry. Allow to cool for at least 15 minutes.
While the cupcakes bake, combine the butter, confectionary sugar, peanut butter and vanilla in a mixer (or can do by hand with some elbow grease) and beat until light, fluffy and well combined.
Frost and decorate you cupcakes however you’d like :)
