Are you drooling yet??? Yeah, sorry about that. But I really think you have to make these, because they’re just so darned easy and also freaking delicious. You know, I don’t really understand how there are so many cupcake shops that stay in business. But I guess it’s probably because there are a lot of bad cupcake recipes online and that scares people off. So if you’ve had some less than amazing cupcakes, please do yourself a favor and make these. There is no fancy machinery required, they’re extraordinarily stunning, and also the best cupcakes my husband and I have ever had. And I didn’t even use a piping tip to pipe out the buttercream. I just cut off a corner of a Ziploc bag and piped it out that way, drizzled some chocolate syrup on top, and garnished with some chopped peanuts. Gorgeous (and look how moist the crumb is)! Here’s how to make them:
This recipe yields 12 standard cupcakes. I actually halved it from the original recipe, therefore it easily doubles. I just really can’t have more then 12 cupcakes in my house at any given time, for my own good (my husband and I ate 8 of the 12 the day I made them, if that gives you any idea of how dangerous they are).
4 oz all purpose flour (about 3/4 cup)
1/4 cup+ 2 tbsp cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
1/2 cup whole buttermilk
1/4 cup vegetable oil
1 extra large egg, at room temperature
1/2 tsp vanilla extract
1/2 cup freshly brewed coffee
1/2 cup semisweet chocolate chips tossed with pinch of cocoa powder
chopped peanuts, for garnish
chocolate syrup or chocolate ganache, for drizzling
Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.
Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Stir in the sugar. Set aside. In another bowl, whisk to blend the buttermilk, vegetable oil, egg, and vanilla. Slowly pour the wet ingredients into the dry while stirring, and before the flour has disappeared into the batter, stir in the coffee. It will make the batter quite thin. Last, add in the chocolate chips. Evenly divide the batter into the 12 muffin cups.
Bake for 22 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool on a wire rack completely, then pipe on the buttercream, drizzle with chocolate syrup, and sprinkle on some chopped peanuts.
Peanut Butter Buttercream:
1 cup unsalted butter, at room temperature (2 sticks)
5 oz powdered sugar (1 cup)
1/8 tsp salt
1/2 tsp vanilla extract
3/4 cup peanut butter, at room temperature
Cake portion adapted from Ina’s Beatty’s Chocolate Cake. Buttercream recipe is original.