Best chocolate cupcakes with peanut butter icing
68
- Prep Time25 mins
- Total Time1 hr 20 mins
- Makes24 cupcakes
Photo, Erik Putz.
Ingredients
1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
2/3 cup cocoa powder
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 eggs
3/4 cup buttermilk
1/2 cup vegetable oil
2 tsp vanilla
2/3 cup hot strong coffee
Icing
1/2 cup unsalted butter, softened
1 cup creamy peanut butter
2 1/2 cups icing sugar
1/4 tsp salt
Instructions
Position rack in centre of oven, then preheat to 350F. Line 2 12-cup muffin pans with paper liners.
Whisk flour, sugar, cocoa, baking soda, baking powder and salt in a medium bowl.
Whisk eggs in a large bowl, then whisk in butter- milk, oil and vanilla. Whisk in flour mixture until just combined. Whisk in hot coffee until smooth.
Divide among prepared cups and bake until a cake tester inserted into centre of cupcake comes out clean, 17 to 20 min. Let cool in pan for 5 min. Remove cupcakes to a rack and let cool completely.
Icing: Beat butter in the bowl of a stand mixer on medium until smooth, 1 min. Beat in peanut butter for 1 min. Gradually beat in icing sugar and salt, and beat on medium-high until very light and fluffy, 3 to 4 min. Fill icing into a piping bag fitted with a star tip. Pipe on cooled cup- cakes. Alternatively, you can use the back of a spoon to frost cupcakes. Decorate each one with a mini peanut butter cup.
How to decorate cupcakes
Nutrition (per piece)
Calories 284, Protein 5g, Carbohydrates 36g, Fat 15g, Fibre 2g, Sodium 224mg.
Kitchen Tip: Use a star tip fitted in a pastry bag for a swirled top, or use an offset spatula or back of spoon for a quick frosted finish.
Kitchen Tip: Garnish with chopped mini peanut butter cups for extra flair!
Kitchen Tip: Swap out hot coffee for hot decaf coffee.