Espresso Chocolate Peanut Butter Cupcakes
In under an hour you can have these creamy, dreamy chocolate cupcakes.
Servings: 14 cupcakes
Ingredients
Cake:
- 3/4 cup AP flour
- 1/2 cup cocoa powder I used dark chocolate
- 2 tsp espresso powder or instant espresso
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 2 unit large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/3 cup vegetable or canola oil
- 2 tsp 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 :)
Nutrition
Calories: 285kcal | Carbohydrates: 34g | Protein: 5g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 142mg | Potassium: 162mg | Fiber: 2g | Sugar: 17g | Vitamin A: 217IU | Calcium: 47mg | Iron: 1mg
