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CHOCOLATE PEANUT BUTTER CUP CAKE

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Author: Lindsay Nathanson

Ingredients
  

CHOCOLATE CAKE

  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup strong black coffee
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract

PEANUT BUTTER FROSTING

  • 1 1/2 sticks of unsalted butter
  • 3 3/4 cups powdered sugar
  • 3/4 cup creamy peanut butter
  • 1/2 cup milk
  • 2 teaspoons vanilla extract

GANACHE

  • 1/2 cup heavy cream
  • 4 oz. dark chocolate
Homemade Chocolate Peanut Butter Cupcakes
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Instructions
 

FOR THE CAKE:

  • Preheat the oven to 350°F, and line three 8" cake pans with parchment.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa, baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
  • On low speed add eggs, buttermilk, coffee, oil and vanilla.
  • Once everything is combined beat on medium speed for 1 minute.
  • Divide batter evenly between the three pans.
  • Bake for 20-24 minutes, or until wooden toothpick comes out clean.
  • Place on a cooling rack to cool.

FOR THE FROSTING:

  • In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, mix butter until light and fluffy.
  • Add powdered sugar, milk and vanilla and mix on low speed until combined.
  • Add peanut butter and mix on high speed until light and fluffy (about 5 minutes).

FOR THE GANACHE:

  • Chop chocolate and place it in a medium bowl. Set aside.
  • Place heavy cream in a pot over medium heat. Allow to come to a boil.
  • Once the cream is boiling, pour over chopped chocolate. Whisk together cream and chocolate until shiny and smooth.

Notes

*1 cake