Dark Chocolate Cupcakes with Peanut Butter Frosting
These cupcakes are moist, fluffy and oh so decadent. If you love peanut butter, you're gonna love the fluffy peanut butter frosting, too!
Keyword: chocolate, cupcakes
3ouncesbittersweet chocolatefinely chopped
1/3cupHershey's dark cocoa powder
2large eggsat room temperature
1cupcreamy peanut butter
In a medium heatproof bowl add the chocolate, cocoa powder, and espresso. Cover and let stand for 5 minutes. Whisk mixture gently until smooth then set aside to cool.
Preheat the oven to 350°F. Line a regular 12-cup muffin tin with paper liners. (You can also use foil or parchment liners.)
In a small bowl, whisk together the flour, sugar, salt, and baking soda; set aside.
Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Whisk in the flour mixture until smooth, being careful not to over mix.
Divide the batter evenly among prepared muffin cups. Bake until cupcakes are set and firm to the touch or until a toothpick inserted into the center comes out clean, about 18-20 minutes. Let cupcakes cool in muffin pan on a wire rack for 15 minutes. Remove the cupcakes and set on wire rack to cool to room temperature before icing. about 30-60 minutes.
In the bowl of an electric stand mixer fitted with a whisk attachment, beat the butter for 8-10 minutes on medium-high speed.
Add the peanut butter and beat until well combined.
Add the powdered sugar 1 tablespoon at a time, beating on medium-low to fully incorporate after each addition.
Add vanilla, salt and heavy cream and beat on high speed until the mixture is light and smooth.