These aren't just any old cupcakes, the rich chocolately base is filled with smooth peanut butter frosting, followed by a piping of it on top for the ultimate chocolate peanut butter cupcake!
1Tbspmilk1-2 Tbsp depending on desired consistency
1tspvanilla extract
1/4tspsalt
Instructions
Pre-heat the oven to 350 F.
Cream together the butter and granulated sugar for a few minutes using a stand mixer or hand mixer. Beat in the egg, vanilla, and buttermilk.
In a separate bowl, stir the instant coffee into the hot water until dissolved and then beat into the batter.
Sift together the all-purpose flour, unsweetened cocoa powder, baking soda and salt. Add the dry ingredients into the wet and stir just until combined.
Line a muffin tin with wrappers. The batter will make 8 regular size cupcakes or 6 jumbo cupcakes.
Fill the wrappers with equal amounts of the batter and bake for 25 to 35 minutes (depending on the cupcake size) or until a toothpick, inserted in the center, comes out clean. Allow to cool before filling and frosting.
To make the peanut butter frosting, add the butter, powdered sugar and a tablespoon of the milk to a bowl and cream together using a hand mixer or stand mixer.
Beat in the peanut butter, vanilla and salt. If the consistency is a little too thick, add another tablespoon of milk.
Fit a piping bag with a large tip and fill with the frosting. You can also use a plastic baggie and snip off the tip of the bag with scissors.
Use a knife to cut a little core out of each cooled cupcake and fill with a bit of the frosting.
Replace the core and top with a swirl of the frosting. Sprinkle on some chocolate shavings, if desired.
Notes
We used Wilton 12” disposable piping bags and a 1M tip.
Store cupcakes at room temperature in an air-tight container for 3-4 days.