Equipment
- 1-2 Muffin Pan
- 1 medium saucepan
- 1 Whisk
- 2 cup measuring cup or tall and narrow jar
Ingredients
Chocolate Cupcakes
- 120 grams all-purpose flour, spooned and leveled
- 40 grams unsweetened cocoa powder , (I used dutch process), spooned and leveled
- 200 grams granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp fine sea salt
- 120 mL vegetable oil
- 2 large eggs, room temperature
- 180 mL hot coffee, brewed or Americano; hot water also works
- 16 Reese's peanut butter cups OR 1/2 cup peanut butter, for the filling
Peanut Butter Buttercream
- 200 grams (200g) granulated sugar
- 60 mL water
- 2 large eggs, room temperature
- 227 grams unsalted butter*, room temperature
- 2 tsp vanilla extract or vanilla bean paste
- tiny pinch of sea salt
- 165 grams creamy peanut butter
Chocolate Ganache
- 340 grams dark chocolate chips
- 30 mL vegetable oil
- flakey sea salt
Method
Chocolate Cupcakes
- Preheat the oven to 325F/163C convection and line 16 muffin tins with cupcake liners (or 12, the batter for the other few can wait).
- In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.120 grams all-purpose flour spooned and leveled , 40 grams unsweetened cocoa powder (I used dutch process), spooned and leveled, 200 grams granulated sugar , 1/2 tsp baking powder, 1/2 tsp fine sea salt, 1/4 tsp baking soda
- In a large bowl whisk together the oil, eggs and coffee until they're well combined.120 mL vegetable oil, 2 large eggs room temperature, 180 mL hot coffee brewed or Americano; hot water also works
- Sift the dry ingredients on top of the wet ingredients and whisk just until they're completely combined and smooth.
- Fill each cupcake liner about 2/3 full, you should get 15-16. If you're using Reese's in the center, press them down so the batter fully covers the peanut butter cup. If you're using peanut butter (my preferred way), just scoop about 5g of peanut butter into the center and press it down a little to make sure its fully covered by the batter.16 Reese's peanut butter cups OR 1/2 cup peanut butter for the filling
- Bake for 16-18 minutes. When you press on the center of the cupcake it should spring back.
- Remove from the oven and allow them to cool in the pan for 10 minutes, then move them to a cooling rack.
- Allow the cupcakes to cool completely before frosting.
Peanut Butter Buttercream
- Place the sugar and water in a medium saucepan and swirl the pan until the sugar is fully immersed in water. Place the saucepan over medium heat until the sugar dissolves and comes to a gentle simmer. Lower the heat to low and place the lid on the pan and allow the mixture to simmer for a couple minutes.200 grams (200g) granulated sugar, 60 mL water
- Meanwhile, place the eggs in the bowl of a stand mixer, fitted with the whisk attachment, and turn the mixer up to high speed. Let it whip while the sugar is done cooking.2 large eggs room temperature
- Use a candy thermometer to see when the sugar reaches 240F (116C), then lower the mixer to medium speed and slowly drizzle the hot sugar syrup into the thick and foamy eggs, while they are whipping. Create a stream going down the bowl, avoid hitting the whisk so it doesn't splatter the sugar syrup.
- Turn the mixer back up to high speed and let it whip for 5-10 minutes, until the egg mixture is very pale and fluffy and is no longer warm.
- Turn the mixer back down to medium speed and add in the butter, 2-4 Tbsp at a time, mixing until each chunk is fully combined and the buttercream looks smooth and creamy. If it's not coming together, add in an extra 1/4 cup of butter.227 grams unsalted butter* room temperature
- Scrape the sides and bottom of the bowl, add in the vanilla, salt and peanut butter and turn the mixer up to high speed for 1-2 minutes. Smooth it out with a rubber spatula.tiny pinch of sea salt, 165 grams creamy peanut butter, 2 tsp vanilla extract or vanilla bean paste
- Use a piping bag fit with a large round tip to pipe the peanut butter buttercream on top of the cupcake. You want to make sure the buttercream is a little more firm, so it's holds a tall shape when piping.
- Freeze the frosted cupcakes for at least 15 minutes, until the buttercream feels firm.
Chocolate Shell*
- Meanwhile, place the chocolate and oil in a 2 cup measuring cup and microwave for 30 seconds. Stir and repeat until the chocolate is completely melted.340 grams dark chocolate chips, 30 mL vegetable oil
- Dunk the semi-frozen cupcakes into the the melted chocolate and top with flakey sea salt, crushed peanuts or chopped Reese's cups.flakey sea salt
- The chocolate will harden from the cold buttercream but I like when the cupcake and buttercream are really soft so I let them sit at room temperature for a while before serving.
Notes
*add another 56 grams cup if it's taking to long to come together.
We had to make two cups of the chocolate shell in order to have enough volume for dipping the cupcakes but you'll certainly have some leftover.
You could make only half and just drizzle it on top of the cupcakes or you can use the leftovers for something else. Some ideas:
- Chocolate covered strawberries
- My buckeye cookies if you skip the ganache in that recipe
- Ice cream topping
- Use it to dip frozen yogurt or peanut butter clusters (tiktok idea)
Nutrition
Serving: 1gCalories: 482kcalCarbohydrates: 38gProtein: 8gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 75mgSodium: 331mgPotassium: 265mgFiber: 3gSugar: 26gVitamin A: 429IUVitamin C: 0.1mgCalcium: 75mgIron: 2mg