The Only Chocolate Cupcake Recipe You’ll Ever Need
Jellibean Journals
Jellibean Journals
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  • 30 cupcakes Ingredients cupcakes ¾ cup (1½ sticks)butter, at room temperature ⅔ cup sugar ⅔ cup brown sugar, packed 2 eggs, at room temperature 2 teaspoons vanilla extract 1 cup buttermilk ½ cup sour cream 2 tablespoons brewed coffee 1¾ cups all-purpose flour 1 cup cocoa powder 1½ teaspoons baking soda ½ teaspoon salt frosting 1 cup powdered sugar 1 cup creamy peanut butter 5 tablespoons butter, at room temperature ¾ teaspoon vanilla extract ¼ teaspoon salt ⅔ cup heavy cream (optional) 1 cup honey roasted peanuts, chopped, for decorating Instructions Cupcakes Preheat oven to 350F. Line a cupcake pan with 30 muffin cups. In a medium bowl combine vanilla, buttermilk, sour cream, and coffee. Set aside. In another bowl sift flour, cocoa, baking soda and salt. Set aside. In a large bowl cream butter and both sugars until fluffy, about 5 minutes Add eggs, one at a time until combined. Scrape bowl. On low speed add buttermilk mixture in 3 parts, alternating with flour. Beat only until combined. Distribute among muffin cups, filling each about ⅔ full. I use this scoop to make it easier. You may or may not use all the muffin cups. Bake 20-25 minutes until a toothpick comes out clean. Remove cupcakes from pan to a cooling rack and start the frosting. Frosting Combine all ingredients except for cream in a bowl and whip until smooth and light. Add cream and whip on high until fluffy, about 2 minutes Pipe onto cupcakes and sprinkle with honey roasted peanuts. 3.2.1303



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