Espresso Chocolate Peanut Butter Cupcakes
Serves 1415 mins prep0 mins cook
In under an hour you can have these creamy, dreamy chocolate cupcakes.
0 servings
What you need
Instructions
0 Preheat over to 350 degrees. Line a standard cupcake tin with 14 liners. 1 In a medium bowl combine the flour, cocoa powder, espresso powder, baking powder and baking soda and salt. Whisk together to combine. 2 In a large bowl combine the eggs, sugar, brown sugar, oil, and vanilla extracts. Whisk well until smooth. 3 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. 4 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. 5 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. 6 Frost and decorate you cupcakes however you’d like :)View original recipe