Peanut Butter Chocolate Cupcakes

By Nanadi-2

Ingredients

• 1 1/2 cup granulated sugar
• 1 1/2 sticks of unsalted butter, room temperature
• 3 eggs, room temperature
• 2 cup flour
• 3/4 cup cocoa powder
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/8 tsp. salt
• 2 tsp. vanilla
• 1 cup buttermilk
• Peanut Butter Buttercream
• 1 1/4 cup creamy peanut butter
• 1/2 cup softened butter
• 2 cup confectioners sugar
• 1 tsp. vanilla
• 2 tbsp. milk, as needed

Details

Servings 24
Adapted from simpledish.com

Preparation

Step 1

Preheat oven to 350 F and place liners in a cupcake pan.

Cream butter and sugar with an electric mixer until fluffy. Add eggs one at a time, Combine. Add vanilla.

In a separate bowl, sift flour, cocoa powder, baking powder, baking soda, and salt. Add dry mixture to the butter mixture, alternating between dry and buttermilk. Only mix until combined so you don't overmix. Overmixing=dry cupcakes.

Fill each cupcake liner with until 3/4 full. Bake for 15-17 minutes until toothpick inserted comes out clean. Let cool completely before frosting.

Peanut Butter Buttercream
Cream together peanut butter and butter until fluffy. Slowly add sugar and vanilla until combined and there are no more lumps. Add milk as needed to thin frosting until it's smooth enough to easily pipe through a piping bag. Be carefully not to thin too much.

You can either apply frosting with an offset spatula, or pipe onto cakes. I used a large star tip to pipe these.