Chocolate and Peanut Butter Tagalong Cupcakes
The best chocolate cupcakes with peanut butter frosting, from But First, Cookies!
Ingredients
Chocolate Cupcakes
- 2 cups flour all purpose
- 2 cups sugar granulated
- 1 cup cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 3/4 cup vegetable oil
- 1 cup milk
- 2 eggs room temperature
- 2 tsp vanilla extract
- 1 1/4 cup coffee hot
Peanut Butter Frosting
- 2 1/2 cups peanut butter creamy
- 1 cup butter softened
- 3 cups powdered sugar
- 6-7 Tbsp heavy cream
Instructions
Chocolate Cupcakes
- Preheat oven to 350 and prepare a cupcake pan with wrappers.
- Combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
- Add in the vegetable oil and milk, mixing well to combine.
- Whisk two (room temperature) eggs in a separate bowl and then add them to the chocolate mixture.
- Add the vanilla extract and hot coffee to the bowl. The batter will be very thin.
- Pour the batter into the prepared cupcake pan, filling each cupcake wrapper about 2/3 of the way. Bake 20 minutes or until a toothpick inserted into the middle of the cupcake comes out clean.
Peanut Butter Frosting
- In a large bowl, combine the butter and the peanut butter. Beat several minutes with mixer, until ingredients are completely incorporated.
- Alternate adding in the powdered sugar (1 cup at a time) and the heavy cream (2 Tbsp at a time), beating about 1 minute between each addition.
- Once all the sugar and cream are added, turn mixer to 'high' and beat several minutes until frosting is light and fluffy. If needed, add more heavy cream one Tbsp at a time until frosting is at desired consistency.