Fluffy Chocolate Cupcakes with Peanut Butter Frosting
Ingredients
Chocolate Cupcakes
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ⅓ cup vegetable oil
- ¼ cup milk
- ¼ cup strongly brewed coffee, cooled to room temperature
- 2 eggs
- 1 ½ teaspoons vanilla extract
Peanut Butter Frosting
- 1 cup peanut butter
- ¾ cup unsalted butter, softened
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 4-5 tablespoons heavy cream
- Pinch of salt
Instructions
Make the cupcakes
- Preheat oven to 350°F. Line 2 cupcake pans with 15 cupcake liners and set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, salt, and granulated sugar. Then, add in the vegetable oil, eggs, milk, coffee, and vanilla extract. Whisk until the cupcake batter is smooth.
- Fill the 12 cupcake liners equally with all of the batter. They should each be around ⅔-¾ full. Bake for 19-22 minutes. Once done baking, they should spring back to the touch and a toothpick should come out clean. Allow the cupcakes to cool in the pan for about 10 minutes, then transfer them to a cooling rack to finish cooling completely.
Make the peanut butter frosting
- For the frosting, in a large bowl or mixer, beat together the softened butter and peanut butter until smooth, about 1 minute. Add in the heavy cream, vanilla extract, pinch of salt, and the powdered sugar about a cup at a time. Once everything is combined, Beat the frosting again for another 2 minutes until light and fluffy.
- Using a knife or a piping bag, frost the cupcakes. Enjoy as is or top with chopped peanuts!
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