Chocolate Peanut Butter Cupcakes for #OurFamilyTable

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Christie from A Kitchen Hoor's Adventures said: "From changing up the chocolate to swapping out the buttercream how do you make chocolate cupcakes?"

I'm sharing a perfectly tender and moist chocolate cupcake recipe topped with decadent, buttery, peanut butter buttercream! It's a wonderful flavor combination that I absolutely love together! This creates a very thin cake batter, so don't over fill your wells or they're likely to spill over / spread too much during baking, but that thin batter yields a really wonderful light cake which we loved the taste and texture of! 

I don't like too heavy of a layer of frosting on cake, so we had a fair amount leftover, but I never have an issue using up leftover frosting. Did you know mixing leftover frosting into a basic baked oatmeal base is delicious?! 

Chocolate Cupcake Day

• Chocolate Blackberry Merlot Cupcakes by Sweet Beginnings
• Chocolate Peanut Butter Cupcakes by Making Miracles
• Chocolate Raspberry Stout Cupcakes by A Kitchen Hoor's Adventures
• Chocolate Root Beer Float Cupcakes by Hezzi-D's Books and Cooks
• Gobble Them Up Cupcakes by Palatable Pastime
• White Chocolate Baileys Cupcakes by Art of Natural Living

Chocolate Peanut Butter Cupcakes
Makes 12-14 cupcakes

Ingredients
3/4 cup all purpose flour
1/4 cup + 2 TBS cocoa powder
1 cup granulated sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup whole buttermilk
1/4 cup vegetable oil
1 large egg
1/2 tsp vanilla extract
1/2 cup coffee

Peanut Butter Buttercream
1 cup butter, at room temperature
1 cup confectioner's sugar
3/4 cup creamy peanut butter
1 tsp vanilla extract

Directions

1. Preheat the oven to 350 degrees, and line a cupcake tin with paper liners.
2. Combine the dry ingredients in a bowl: flour, cocoa powder, sugar, baking soda, baking powder, and salt. Whisk to combine.
3. In another bowl, combine the buttermilk, oil, egg, vanilla, and coffee.
4. Slowly whisk the wet ingredients into the dry ingredients - the batter will be thin.
5. Divide batter among the prepared cupcake wells; do not fill more than 3/4 full (or it's very likely they will spill over during baking because of how thin the batter is). 
6. Bake for 22 minutes, or until toothpick inserted into center comes out clean. Allow to cool completely before preparing the buttercream.
7. Whip the butter and peanut butter together in a stand mixer until creamy. With the beaters turned off, add in the sifted confectioner's sugar and increase speed slowly (to prevent sugar from flying out of the bowl). Add in the vanilla. Blend until mixture is light and creamy, but don't over mix.
8. Scrape into a piping bag fitted with desired tip and frost cupcakes.

Recipe adapted from Fifteen Spatulas