👩🍳 Instructions
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1
Preheat oven to 350°F (175°C). Line 18-20 muffin cups with paper liners.
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2
In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
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3
In a separate medium bowl, whisk together buttermilk, vegetable oil, eggs, and 1 teaspoon vanilla extract (for cupcakes).
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4
Pour the wet ingredients into the dry ingredients and mix on low speed until just combined. Do not overmix.
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5
Carefully pour the hot coffee or water into the batter and mix on low speed until fully incorporated. The batter will be thin.
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6
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
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7
Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
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8
Let cupcakes cool in the muffin tin for 5-10 minutes, then transfer to a wire rack to cool completely.
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9
While cupcakes cool, make the buttercream: In a large bowl, beat softened butter and creamy peanut butter together until smooth and creamy, about 2-3 minutes.
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10
Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated. Add milk or cream, 1 teaspoon vanilla extract (for frosting), and pinch of salt. Beat on medium-high speed for 3-5 minutes until light and fluffy.
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11
Once cupcakes are completely cool, pipe or spread a generous amount of peanut butter buttercream onto each cupcake. Garnish as desired.
💡 Notes
Ensure all cold ingredients are at room temperature for best results. Cupcakes must be fully cooled before frosting to prevent melting. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temp before serving if refrigerated.
🥗 Nutrition (per serving)
Calories
410 kcal
Protein
6g
Total Fat
25g
Saturated Fat
11g
Carbs
45g
Fiber
2g
Sugar
35g
Sodium
280mg
Cholesterol
60mg
