Ingredients:

  • 1 ¼ cups (155 g) All-Purpose Flour (sifted)
  • 1 cup (200 g) Granulated Sugar
  • ½ cup (45 g) Unsweetened Cocoa Powder (Dutch-process recommended)
  • 1 teaspoon (5 g) Baking Soda
  • ½ teaspoon (2.5 g) Salt (Fine sea salt)
  • 2 Large Eggs (room temperature)
  • ½ cup (120 ml) Whole Milk (room temperature)
  • ¼ cup (60 ml) Vegetable Oil
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • ½ cup (120 ml) Hot Water (or Coffee)
  • 1 cup (227 g) Unsalted Butter (softened, room temperature)
  • 1 cup (250 g) Creamy Peanut Butter (Avoid natural/separated types)
  • 3 cups (360 g) Powdered Sugar (Icing Sugar, sifted)
  • 2–4 tablespoons (30–60 ml) Heavy Cream (or Milk)
  • ½ teaspoon (2.5 ml) Vanilla Extract
  • ¼ teaspoon (1.25 g) Salt
  • 12 pieces Mini Peanut Butter Cups (for garnish)
  • 2 tablespoons (30 ml) Chocolate Ganache (optional drizzle)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. Combine Dry Ingredients: In a large bowl, whisk together sifted flour, sugar, cocoa powder, baking soda, and salt.
  3. Mix Wet Ingredients: In a separate bowl, lightly whisk eggs, milk, oil, and vanilla until just combined.
  4. Integrate Wet and Dry: Pour the wet mixture into the dry ingredients and mix on low speed until just combined—do not overmix.
  5. Activate Cocoa: Carefully pour the hot water or coffee into the batter and mix until smooth. The batter will be thin; this is correct.
  6. Bake: Fill cupcake liners about two-thirds full. Bake for 18–20 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Cool: Transfer cupcakes immediately to a wire rack. Allow them to cool completely before frosting (approximately 45 minutes).
  8. Cream Butter and Peanut Butter: Using an electric mixer, beat the softened butter and creamy peanut butter together until light and fluffy (about 3 minutes).
  9. Add Flavor: Incorporate vanilla extract and salt into the butter mixture.
  10. Incorporate Sugar: Gradually add the sifted powdered sugar, alternating with the heavy cream, mixing on low speed initially to prevent splashing.
  11. Whip Frosting: Increase mixer speed to medium-high and beat for 3–5 minutes until the frosting is extremely light, airy, and holds stiff peaks. Add remaining heavy cream if necessary to reach desired consistency.
  12. Frost: Transfer the cooled frosting to a piping bag fitted with your desired tip and frost each completely cooled cupcake generously.
  13. Garnish: Drizzle with optional ganache and top each cupcake with a mini peanut butter cup.
  14. Serve: Enjoy immediately or store in an airtight container.