Dark Chocolate Cupcakes with Creamy Peanut Butter Frosting
Ingredients
The Cupcakes
-
1
cup
all-purpose flour
-
½
cup
Hershey’s Special Dark cocoa powder
-
1
teaspoon
baking soda
-
½
teaspoon
baking powder
-
½
teaspoon
salt
-
⅓
cup
vegetable oil
-
1
cup
granulated sugar
-
1
large
egg
-
1
teaspoon
pure vanilla extract
-
½
cup
buttermilk
-
½
cup
hot coffee or hot water
The Frosting
-
5
tablespoons
unsalted butter
-
1
cup
creamy peanut butter
-
1
cup
confectioners’ sugar
-
⅓
cup
heavy cream
-
1
teaspoon
pure vanilla extract
-
¼
teaspoon
salt
-
optional
crushed Reese’s Pieces
Instructions
- Preheat the oven and prepare muffin pans with liners.
- Whisk together the dry ingredients in one bowl.
- In another bowl, mix the wet ingredients until combined.
- Combine the dry and wet ingredients, adding hot coffee or water.
- Fill the liners with batter and bake until done.
- Cool the cupcakes before frosting.
- Beat the frosting ingredients until creamy and pipe onto cooled cupcakes.
- Top with crushed Reese’s Pieces if desired.
Nutrition Facts (estimated)
Servings
12-14
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
6g
Sodium
200mg
Cholesterol
20mg
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