Coke Cupcakes with Salted Peanut Frosting

]recipe from sprinkle bakes

yields 10 cupcakes

Cupcakes

1 cup coke 
40 grams cup unsweetened cocoa powder
56 grams unsalted butter, cut into pieces
1/2 cup plus 2 tbsp granulated sugar
1/4 cup firmly packed dark brown sugar
1 cup all-purpose flour
1/2 tsp. plus 1/8  tsp. baking soda
1/2  tsp. salt
1 egg

Frosting

4 cups powdered sugar, sifted
8 oz unsalted butter, softened
8 oz creamy peanut butter
1/4 tsp salt
3-4 tbsp. heavy cream

Sea salt for sprinkling
Chocolate jimmies
Ground salted peanuts
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Cupcakes

Preheat the oven to 350 F.  Line a cupcake pan with baking papers.

In a small saucepan, heat coke, cocoa powder, and butter over medium heat until butter is melted. Add sugars and whisk until dissolved. Remove from heat and let cool.

In a large bowl, whisk flour, baking soda, and salt together.

In a small bowl, whisk egg until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently stir flour mixture into cocoa mixture. 

Use a 1/4 cup measure to pour batter into the cupcake papers.  Bake cupcakes for 20 minutes.

Allow cupcakes to cool completely before frosting. 

Note: Diet cola cannot be used as a substitute for regular cola in this recipe.

Frosting

In the bowl of a stand mixer fitted with a whisk attachment, combine powdered sugar, butter, peanut butter and salt.  Mix on low speed until just combined, then switch to high speed.  

Add heavy cream one tablespoon and beat until mixture is lightened and smooth.  Transfer to a piping bag or zip-top bag with the corner snipped.  Pipe onto cooled cupcakes. 

Garnish with jimmies, ground peanuts and a sprinkling of sea salt.