Chocolate Peanut Butter Cupcakes

Recipe By: MADE BY LIA

Yields 24 cupcakes

Chocolate Cake:

¾ cup cocoa powder
1 ½ cup flour
1 ½ cup sugar
¾ tsp baking powder
¾ tsp salt
1 ½ tsp baking soda
2 eggs
½ cup milk
¼ cup sour cream
3 tbsp canola oil
¾ cup warm coffee
2 tsp vanilla

Directions:

Preheat oven to 350 degrees.

Place dry ingredients into mixing bowl fitted with a paddle attachment. Add all ingredients except coffee and mix on low till combined. Slowly pour in warm coffee. Scrape down bowl, let mix until batter is smooth.

Bake for approximately 12-15 minutes.

Let cool on wire wrack.

Peanut Butter Filling

8 oz cream cheese, softened
1 cup creamy peanut butter
½ cup powdered sugar
1 tsp vanilla
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½ cup heavy whipping cream
1 tbsp powdered sugar
½ tsp vanilla

Directions:

Beat cream cheese & peanut butter in a mixer fitted with the paddle attachment until smooth and creamy. Add powdered sugar & vanilla, beat till smooth.

In a separate or same bowl with a whisk attachment whip the heavy cream, powdered sugar and vanilla until firm stiff peaks. Fold whipped cream mixture into peanut butter mixture until light & fluffy.

Chocolate Buttercream frosting:

4 sticks unsalted butter, room temperature
3 cups powdered sugar
¾ cup cocoa powder
4 tsp vanilla
3-6 Tbsp heavy whipping cream

Directions:

In a mixer fitted with the paddle attachment, cream butter until light & fluffy (about 10 minutes) Slowly add in powdered sugar & cocoa, mix for another 5 minutes. Add heavy cream & vanilla, mix on low until cream is incorporated. Place a size 1M tip into your piping bag & fill with icing to make a swirl or use a spatula to ice the cupcakes.

Top with butter cups for garnish, yum!