Espresso Chocolate and Peanut Butter Cupcakes

Espresso Chocolate and Peanut Butter Cupcakes.

These Espresso Chocolate and Peanut Butter Cupcakes are made of a very rich and dark Espresso Chocolate Cupcake, topped with a creamy Peanut Butter Cream Cheese Frosting, finally topped with a Espresso Chocolate Macaron with a Peanut Butter Cream Cheese Filling.

Pure lush!

It’s much better when your cupcake comes with a little treat on the top, don’t you think so? I love putting little treats on top of my cupcakes, like in these Macadamia Coconut Cupcakes, or these Birthday Cupcakes. And click here to see all of my cupcake recipes.

The cupcakes are so moist and incredibly rich. The Peanut Butter Cream Cheese frosting is a favorite. And to wrap it up, the macaron on the top is simply fantastic.

I have so much fun creating this cupcakes for #cupcakemondays, but I gotta say, sometimes it’s hard to come up with new inspiration and creative ideas every single week. And I don’t just mean when it comes to cupcakes. Creating content from thin air, in general, can be very challenging.

So I just try to stay inspired, and keep moving. Even when I am failing at it, and everything I do seems to suck, I just keep doing it anyway. Something is going to come from it, whether it’s a lesson, or a beautiful photo of a pretty cake.

That right here is why you have to really love what you do. Because when you love what you do, you’re going to do it regardless of the results. You are going to do it, because you have no other choice. I feel like I have absolutely no choice but to keep this blog going, and my other projects too. I feel like a bigger purpose, louder than myself, calls me to do those things. And I surrender, because I am just dying to see the person that awaits me on the other side: the best version of myself.

I really believe that by pushing yourself, everyday, you can do this. Meet the best version of your own self.

If you ever consciously make a decision of setting out on the journey to find your best self, your whole life is going to change. And I don’t just mean a little. It’s going to change completely.

Anyway, I just hope you like my Espresso Chocolate and Peanut Butter Cupcakes that I bring to you today.

Have a lovely day! Thanks for reading!

Espresso Chocolate and Peanut Butter Cupcakes

These Espresso Chocolate and Peanut Butter Cupcakes are topped with a Peanut Butter Cream Cheese frosting, and a macaron.

5 from 6 votes

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Prep Time 1 hour hr 30 minutes mins

Cook Time 30 minutes mins

Course Dessert

Cuisine American

Servings 14 cupcakes

Calories 410 kcal

Ingredients

  

Espresso Chocolate Cupcakes

• 190 grams all-purpose flour (1 1/2 cups, 6.75 oz)
• 31 grams unsweetened cocoa powder (1/4 cup, 1.125 oz)
• 200 grams granulated sugar (1 cup, 7 oz.)
• 1 teaspoon baking soda
• 3/4 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1 teaspoon espresso powder
• 1 cup brewed coffee
• 1 tablespoon white vinegar
• 2 teaspoons vanilla extract
• 109 grams canola oil (1/2 cup, 3.8 oz)

Peanut Butter Cream Cheese Frosting

• 113 grams unsalted butter softened (1/2 cup, 4 oz)
• 113 grams cream cheese softened (1/2 cup, 4 oz)
• 190 grams creamy peanut butter (3/4 cup, 6.6 oz)
• 400 grams powdered sugar sifted (2 cups, 9 oz)
• 1 teaspoon vanilla extract
• 1 teaspoon milk if necessary

Instructions

 

Espresso Chocolate Cupcakes

• Pre-heat oven to 350F. Line a 12-cupcake pan with cupcake liners or grease it with butter and flour.
• Sift flour, cocoa powder, sugar, baking soda, baking powder, espresso powder, and salt together in a large bowl.
• In another bowl, mix coffee, vinegar, vanilla and oil. Pour dry mixture over wet ingredients. Whisk briefly, until incorporated. Be careful not to overmix. As soon as you see no more streaks of dry mixture, stop whisking.
• Distribute batter evenly in cupcake pan. Bake for 15-20 minutes.
• Remove and let it cool.

Peanut Butter Cream Cheese Frosting

• Start by creaming the cream cheese and butter together in the bowl of an electric mixer. Keep creaming mixture for 2 minutes on medium-high speed.
• Turn mixer off, add sifted powdered sugar in. Mix on low to combine. Once combined, raise speed to medium-high and beat for 1 minute.
• Add vanilla and mix to combine.
• If mixture is too thick, and not creamy enough, add one or two teaspoons of milk to thin it out. Or if your mixture is too runny and not enough sturdy to hold its shape, add some more sifted powdered sugar, a bit at a time, until you achieve the perfect consistency.

To assemble

• I lined a piping bag with the Ateco tip number 9, and piped some of the peanut butter cream cheese frosting on top of the cupcakes. Then I topped each one with a Espresso Chocolate Peanut Butter Macaron.
• STORAGE: Cupcakes will keep well in the fridge, covered, for up to 4 days.
• Frosting can be stored in the fridge, for up to 4 days. And in the freezer for up to 2 months.
• Unfrosted cupcakes can be stored in the fridge for up to 4 days. And in the freezer for up to 2 months, in a well sealed package.

Keyword cupcakes, espresso, frenchmacarons, peanutbutter

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