Chocolate Peanut Butter Cupcakes
Ingredients
Cupcakes
- 12 tablespoons room temp butter
- ⅔ cup granulated sugar
- ⅔ cup light brown sugar packed
- 2 eggs
- 2 tsp. pure vanilla extract
- 1 cup buttermilk
- ½ cup sour cream
- 2 tablespoons brewed coffee
- 1¾ cups all-purpose flour
- 1 cup good cocoa powder
- 1½ teaspoons baking soda
- ½ teaspoon kosher salt
Frosting
- 1 cup confectioner's sugar
- 1 cup peanut butter
- 5 T. soft butter
- 1 tsp. vanilla
- ¼ teaspoon kosher salt
- ⅓ cup heavy cream
- Hershey kisses optional to garnish
Instructions
Cupcakes
- Preheat the oven to 350 degrees.
- Line cupcake pans with paper liners.
- Beat butter and two sugars on high speed 5 mins.
- On med. add eggs, vanilla.
- In another bowl, whisk together the buttermilk, sour cream, and coffee.
- In another bowl, sift together the flour, cocoa, baking soda, and salt.
- On low speed, add the buttermilk mixture and the flour mixture alternating in thirds.
- Start with the milk mixture and end with flour.
- Scoop into muffin tins and bake approx 20mins.
- Cool and frost. Top with a Kiss!
Frosting
- Electric mix all till fluffy and combined!