Ingredients

The following ingredients have 12 Servings
  • 3.75 oz all purpose flour, by weight ((3/4 cup, measured))
  • 1/4 cup + 2 tbsp unsweetened 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 oil**
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/2 cup coffee***
  • chocolate syrup (for drizzling, optional)
  • chopped peanuts (for garnish, optional)
  • 1 cup unsalted butter (at room temperature)
  • 5 oz confectioner's sugar, by weight ((1 cup, measured))
  • 3/4 cup creamy peanut butter
  • 1 tsp vanilla extract

Instruction

  • Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.
  • Whisk to combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Set aside.
  • In another bowl, whisk to combine the buttermilk, oil, egg, and vanilla. Slowly pour the wet ingredients into the dry while stirring, and before the flour has disappeared into the batter, stir in the coffee. It will make the batter quite thin. Evenly divide the batter into the 12 muffin cups, but make sure they are no more than 3/4 full.
  • Bake for 22 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool on a wire rack completely.
  • To make the buttercream, beat all buttercream ingredients in a bowl until smooth and blended, about 3 minutes on high speed.
  • Pipe on the buttercream as desired. Optional: drizzle with chocolate syrup, and sprinkle on some chopped peanuts. Enjoy!