Chocolate Peanut Butter Cup Cupcakes

Ingredients

• Makes 24 cupcakes

Chocolate Cupcake

• 2 cups granulated sugar
• 1 3/4 cups all purpose flour
• 3/4 cup unsweetened cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup buttermilk
• 1 cup black coffee
• 1/2 cup vegetable oil
• 1 teaspoon pure vanilla extract

Peanut Butter Filling

• 2/3 cup confectioners’ sugar
• 1/2 cup creamy peanut butter
• 3 Tablespoons butter, room temperature
• 1/4 teaspoon pure vanilla extract

Peanut Butter Frosting

• 2 cups confectioners’ sugar
• 2 cups creamy peanut butter
• 10 Tablespoons unsalted butter, at room temperature
• 1 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon sea salt
• 2/3 cup heavy cream
• chopped peanuts + peanut butter cups quartered for garnish

Directions

Cupcakes

1. Preheat oven to 350°F.
2. Line 2 muffin pans with paper liners.
3. To make the batter whisk together sugar, flour, cocoa, baking soda, baking powder and salt in large mixing bowl.
4. Add the eggs, buttermilk, coffee, oil and vanilla and mix on medium speed of an electric mixer to combine.

Filling

1. Combine the confectioners’ sugar, peanut butter, butter and vanilla extract in a small mixing bowl.
2. Beat with an electric mixer on medium speed until well combined. Roll the mixture into 1-inch balls and set aside on a baking sheet.
3. Spoon cupcake batter into the bottom of each cupcake liner.
4. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are 3/4 filled.
5. Place into the preheated oven and bake for 20-25 minutes.
6. Remove and allow to cool in the pan for 10 minutes, then transfer the cupcakes to a wire rack to cool completely.

Frosting

1. Place the confectioners sugar, peanut butter, butter, vanilla, and salt in a mixing bowl. Use an electric mixer and mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
2. Frost the cooled cupcakes.
3. Sprinkle a few peanut bits around the outside of the top of the cupcakes and and place a piece of peanut butter cup on top.
4. Store in an airtight container.