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Espresso Chocolate and Peanut Butter Cupcakes

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.
Course Dessert
Cuisine American
Keyword cupcakes, espresso, frenchmacarons, peanutbutter
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
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

  1. Pre-heat oven to 350F. Line a 12-cupcake pan with cupcake liners or grease it with butter and flour.
  2. Sift flour, cocoa powder, sugar, baking soda, baking powder, espresso powder, and salt together in a large bowl.
  3. 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.
  4. Distribute batter evenly in cupcake pan. Bake for 15-20 minutes.
  5. Remove and let it cool.

Peanut Butter Cream Cheese Frosting

  1. 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.
  2. 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.
  3. Add vanilla and mix to combine.
  4. 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

  1. 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.
  2. STORAGE: Cupcakes will keep well in the fridge, covered, for up to 4 days.
  3. Frosting can be stored in the fridge, for up to 4 days. And in the freezer for up to 2 months.
  4. 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.
Nutrition Facts
Espresso Chocolate and Peanut Butter Cupcakes
Amount Per Serving
Calories 410
* Percent Daily Values are based on a 2000 calorie diet.