CHOCOLATE PEANUT BUTTER CAKE OR CUPCAKES

By á-8399

I decorated it with mini peanut butter cups.

Ingredients

• Fill/Frost:
• 1 cup (2 sticks) unsalted butter, plus more for pans
• 2 cups all-purpose flour (spooned and leveled), plus more for pans
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups sugar
• 2 large eggs plus 3 large egg yolks
• 2 teaspoons pure vanilla extract
• 1 Cup Hot Brewed coffee (or use half coffee, half cream or chocolate milk)
• Chcoolate Peanut Butter Candies of choice for garnish
• Peanut butter cream cheese frosting.

Preparation

Step 1

1. Preheat oven to 350 degrees and prepare desired pans with butter/flour spray like bakers joy.
2. In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy.
4. With mixer on low, beat in eggs and yolks, one at a time.
5. Beat in vanilla.
6. Alternately beat in flour mixture and coffee, beginning and ending with flour mixture; mix just until combined.
7. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes.
8. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
9. Let cool completely before leveling, filling, and frosting.