Chocolate Cupcakes with Peanut Butter Buttercream

By Leite's Culinaria

Ingredients

2 cups all-purpose flour
1 1/4 cups natural cocoa powder
2 1/4 cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon fine sea salt
3/4 cup mild oil
3 large eggs (at room temperature)
1 tablespoon vanilla extract
2/3 cup milk (at room temperature)
1 1/2 cups very hot coffee or water
2 sticks (8 oz) unsalted butter (at room temperature)
1 cup creamy peanut butter
3 1/2 cups confectioner's sugar
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
4 to 6 tablespoons milk or heavy cream

Prep Time45mins
Cook Time20mins
Servings24

Instructions

Make the cupcakes

Position the oven rack to the center position. Preheat the oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners.

In a large mixing bowl, or the bowl of a stand mixer, sift together the flour, cocoa powder, granulated sugar, baking powder, and baking soda. Add the salt and whisk to evenly distribute.

Pour the oil into the mixing bowl and mix on medium-low speed with a hand mixer, or a stand mixer fitted with the paddle attachment, until well combined, 30 to 60 seconds.

Add the eggs and vanilla extract to the bowl and mix on medium-low speed until incorporated.

With the mixer still running on low speed, slowly pour in the milk and then the hot coffee or water.

Continue mixing until everything is evenly incorporated, about 1 minute. The batter will be very thin. Use a silicone spatula to scrape down the sides and bottom of the bowl.

Pour the batter into the prepared pans, leaving about 1/2-inch (12-mm) space at the top of each cupcake.

Bake until the cupcakes are firm but spring back when gently pressed in the center, or when a cake tester comes out clean, 20 to 22 minutes.

Cool the cupcakes in their pans completely on a cooling rack before turning out of the pan and frosting.

Make the peanut butter buttercream

In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a hand mixer, beat the butter and peanut butter on medium speed until fluffy, about 1 minute. Scrape down the sides and bottom of the bowl.

Add the confectioners' sugar into the mixing bowl and start mixing on low until the sugar starts to combine with the butter. Increase the speed to medium-high and beat until the mixture is light and fluffy, about 3 minutes. Stir in the vanilla extract and salt.

Add a bit of milk or heavy cream if needed to thin out the texture. If the texture becomes too thin, you can add a bit more sugar until you get a spreadable consistency. TESTER TIP: If the frosting is too sweet for your taste, whisk a dollop of sour cream into the frosting.

If not using immediately, store the buttercream in an airtight container in the refrigerator for up to 1 week. Allow to come to room temperature and re-whip to use.

Frost the cupcakes. Store the cupcakes covered in foil or plastic wrap, at room temperature, for up to 3 days.