Cupcakes
- 1 1/4 cups cake flour
- 1/2 cup unsweetened Dutch- process cocoa powder
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) plus 2 tablespoons unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1/2 cup hot strong coffee
Preheat the oven to 325 F. Line one 12-cup and one 6-cup muffin pan with paper or foil cupcake liners.
Sift the cake flour, cocoa powder, baking soda, baking powder and salt together three times. Beat the butter and sugar with an electric mixer at high speed for 15 seconds until combined. Add the eggs, one at a time, beating until each is incorporated.
Continue beating until light and fluffy, about 6 more minutes. With the mixer at its lowest speed, beat in one-third of the flour mixture. Beat in the buttermilk and vanilla, then another one-third of the flour mixture. Beat in the coffee and then the remaining flour mixture.
Fill the muffin cups halfway and bake for 25 minutes, or until the centers spring back when lightly pressed. Set the pans on a rack to cool.
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Filling
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup creamy peanut butter
- 1 1/4 cups sifted confectioners' sugar
Make the peanut butter filling: Beat the butter and peanut butter with an electric mixer at medium speed until blended. Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to high and beat for 3 to 5 minutes, until smooth and fluffy. Spoon the filling into a pastry bag fitted with a medium plain tip. Insert the tip into the top of each cooled cupcake and squeeze approximately 1 1/2 tablespoons filling into each cupcake.
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Frosting
- 2 ounces unsalted butter
- 8 ounces cream cheese
- 3/4 cup peanut butter
- 3 cups confectioners' sugar
- 1 tsp vanilla
In a mixing bowl fitted with the paddle attachment, beat the butter and cream cheese. Scrape down the bowl and beat until smooth, about 2 minutes. Scrape down the bowl again and add the peanut butter. Mix until blended. Scrape down again and add the confectioners' sugar and vanilla. Mix until incorporated.
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