Ingredients
Units
Scale
1 cup all-purpose flour1/4 cup plus 2 tablespoons cocoa powder3/4 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/2 cup brown sugar1/2 cup granulated sugar1/3 cup oil1/2 cup buttermilk1 egg1 teaspoon vanilla extract1/2 cup boiling water1 teaspoon espresso powder1/2 cup unsalted butter1 cup creamy peanut butter2 cups powdered sugar3 tablespoons heavy cream1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F and line cupcake pans
2. Mix dry ingredients in a bowl
3. Add wet ingredients and mix gently
4. Add hot water and espresso powder
5. Fill liners halfway and bake 18-20 minutes
6. Cool completely
7. Beat butter and peanut butter
8. Add sugar cream and vanilla then whip
9. Pipe frosting and add toppings
Notes
Use creamy peanut butter only
Do not overmix batter
Let cupcakes cool before frosting
Store in fridge up to 4 days
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg