CHOCOLATE AND PEANUT BUTTER CUPCAKES

Here is the recipe for my fan favorite CHOCOLATE CUPCAKES with PEANUT BUTTER BUTTERCREAM

3 c flour

1/2 c Hershey’s Special Dark cocoa powder

2 c sugar

2 t baking soda

2 t salt

2 c coffee, cooled

2 T white vinegar

2 t vanilla

3/4 c vegetable oil

Brew coffee and chill until cooled. Sift and combine dry ingredients into a mixer. Add the vanilla, white vinegar, oil and coffee. Mix until combined approximately two minutes. Fill cupcake liners two-thirds full. Bake at 350 degrees for 16 minutes. Cool completely before frosting. (See recipe below)

PEANUT BUTTER BUTTERCREAM

2 c salted butter, softened

2 c cream peanut butter

6 c powdered sugar, sifted

1 t vanilla extract

1 t salt

4 T heavy cream

Beat butter until light and fluffy, approximately 3-4 minutes. Add peanut butter and vanilla and continue to beat for another 1-2 minutes. Gradually add powdered sugar and salt. Finally, add the heavy cream and beat until desired consistency. Frost onto cooled cupcakes.