Chocolate Peanut Butter Cupcakes
Serves: 30 cupcakes
  • Chocolate Cupcakes
  • ¾ cup (1½ sticks) butter, at room temperature
  • ⅔ cup sugar
  • ⅔ cup brown sugar, packed
  • 2 eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • ½ cup sour cream
  • 2 tablespoons brewed coffee
  • 1¾ cups all-purpose flour
  • 1 cup cocoa powder
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • Peanut Butter Frosting
  • 1 cup powdered sugar
  • 1 cup creamy peanut butter
  • 5 tablespoons butter, at room temperature
  • ¾ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ⅔ cup heavy cream
  • (optional) 1 cup honey roasted peanuts, chopped, for decorating
  1. Cupcakes
  2. Preheat oven to 350F. Line a cupcake pan with 30 muffin cups.
  3. In a medium bowl combine vanilla, buttermilk, sour cream, and coffee. Set aside.
  4. In another bowl sift flour, cocoa, baking soda and salt. Set aside.
  5. In a large bowl cream butter and both sugars until fluffy, about 5 minutes. Add eggs, one at a time until combined. Scrape bowl.
  6. On low speed add buttermilk mixture in 3 parts, alternating with flour. Beat only until combined. Distribute among muffin cups, filling each about ⅔ full. I use this scoop to make it easier. You may or may not use all the muffin cups.
  7. Bake 20-25 minutes until a toothpick comes out clean. Remove cupcakes from pan to a cooling rack and start the frosting.
  8. Frosting
  9. Combine all ingredients except for cream in a bowl and whip until smooth and light. Add cream and whip on high until fluffy, about 2 minutes. Pipe onto cupcakes and sprinkle with honey roasted peanuts.
Recipe by Jellibean Journals at