Espresso Chocolate Peanut Butter Cupcakes

I woke up with espresso chocolate peanut butter cupcakes on my mind, and I had to make them come to life. I would say I don’t have the biggest sweet tooth (I’m definitely picking French fries over a cookie any day), but chocolate and especially chocolate and peanut butter .. let alone espresso chocolate peanut butter, now that is a different story.

Now you may be thinking this is a lot of work to satisfy a craving and I guess I’m a bit biased because I enjoy this process, but this is a very simple recipe. The batter takes 10 minutes to make (made with ingredients you probably already have in your pantry), and the cupcakes bake for 18 minutes, during which you whip together the 4 ingredients frosting. 

Without further to do, here is the recipe:

Espresso Chocolate Peanut Butter Cupcakes

In under an hour you can have these creamy, dreamy chocolate cupcakes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Course Dessert

Cuisine American

Servings 14 cupcakes

Ingredients

  

Cake:

• 3/4 cup AP flour
• 1/2 cup cocoa powder I used dark chocolate

• 
2 teaspoon espresso powder or instant espresso

• 
1 teaspoon baking powder

• 
1/2 teaspoon baking soda

• 
Pinch of salt

• 
2 large eggs

• 1/2 cup granulated sugar

• 
1/2 cup packed light brown sugar

• 1/3 cup vegetable or canola oil

• 
2 teaspoons vanilla extract

• 
1/2 cup buttermilk

Frosting:

• 1 stick unsalted butter room temperature
• 1 cup confectioner’s sugar
• 3/4 cup creamy peanut butter
• 1 tsp vanilla extract

Instructions

 

• 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 🙂

Keyword chocolate, coffee chocolate, cupcakes, espresso, peanut butter

If you make it, PLEASE let me know. Send me a picture on Instagram @flavorbyale and tag me to be featured!!