I typically try to eat healthy and in moderation. I also try to avoid fatty foods late at night. I have to admit that last night I ate one of these delights right before bed. Instead of feeling guilty or “weighted” down, all I could do was lie in bed smiling. I smiled like a virgin on prom night and kept thinking “Wow, I needed that in my life”. No regrets here! I may go to bed with a cup cake every night!
The original recipe was shared by my Aunt Rhonda. I replaced the Chocolate frosting with of course Peanut Butter frosting and there you have it! This recipe bakes 2 dozen cupcakes and is very simple. You can’t actually taste the coffee in the cake but it is a strong force that enhances the chocolate experience. I hope you enjoy. Here is what to do.
For the Cupcake:
2 cups sugar
1 & 3/4 cups all purpose flour
3/4 cup Hershey’s cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1 cup strong black coffee (cooled)
1/2 cup vegetable oil
1 teaspoon good vanilla extract
Preheat the oven to 345 degrees. Line your cupcake pans with paper liners. Stir together the sugar, flour, cocoa, baking soda, baking powder, and salt in a large bowl. Add the eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about 2 minutes until smooth. Note: the batter will be thin, very thin. Pour the batter into the cupcake pans, filling each one about 3/4 full. I use an ice cream scoop and it works well and minimal mess! Bake in the oven for 15-18 minutes. The toothpick test works well with these. Once done, remove from the oven and let cool completely.
For the Peanut Butter Frosting:
3/4 cup unsalted butter, room temperature
1 & 1/2 cups creamy peanut butter
6 cups confectioners’ sugar
1/4-1/2 cup cream
In a large bowl, beat the butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the confectioners’ sugar. Mix in 1/4 cup of the cream. Beat in the remaining confectioners’ sugar. If necessary, add a little more cream or milk until the frosting reaches a good spreading consistency. The smooth and creamy consistency is key. You can ice the cupcakes with a knife if you please but I use a pastry bag. Not only does it make it look better, it’s easier and it promotes the perfect ratio of icing vs cake. Hope you enjoy.