Ingredients
¾cupall purpose flour,spoon & leveled
½cuphershey’s special dark cocoa powder
1tspespresso powder,or instant espresso
¾tspbaking powder
½tspbaking soda
¼tspsalt
2large eggs,at room temperature
½cupgranulated sugar
½cuplight brown sugar,packed
⅓cupvegetable oil,or canola oil, or melted coconut oil
2tsppure vanilla extract
½cupbuttermilk,at room temperature
5tbspunsalted butter,softened to room temperature
1cupcreamy peanut butter
1cupconfectioner’s sugar
⅓cupheavy cream
1tsppure vanilla extract
¼tspsalt
crushedreese’s pieces,for topping
Preparation
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners.
Whisk the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside.
In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk.
Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined. Do not overmix.
Pour or spoon the batter into the liners. Fill only halfway to avoid spilling over the sides or sinking. Bake for 18 to 21 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy for about 2 minutes.
Add the peanut butter, confectioners’ sugar, heavy cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes.
Add up to ¼ cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.
Frost cooled cupcakes.
