Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in
the center of the oven.
You can either line a 12 cup muffin pan with paper
liners or lightly butter or spray each muffin cup with a non stick
In the bowl of your electric
fitted with the paddle attachment, (or with a hand mixer) beat the
sugar, flour, cocoa powder, baking powder, baking soda, and salt until combined.
In another large bowl,
whisk together the eggs, buttermilk, oil, and vanilla extract. On medium low speed,
add 1/3 of the wet ingredients to the
dry ingredients and beat until the mixture is a thick smooth paste. Add another
1/3 of the wet ingredients and mix, on medium low speed, until the batter is nice and
smooth. Scape down the sides and bottom of your bowl. Finally, add the rest of
the wet ingredients and beat until incorporated and you have a smooth batter.
Pour or scoop the batter
evenly into the muffin cups, about 3/4 full, and bake for about
18 - 20
minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Remove from oven and let
cool completely on a wire rack before
Peanut Butter Frosting: In the bowl of
your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the
cream cheese and butter, on medium speed, until smooth. Add the remaining
ingredients and beat, on medium speed, until light and fluffy. (The frosting can
be stored in the refrigerator for up to five days or frozen for about three months.)
Fit a piping bag
with a star tip (I used an Ateco 846) and pipe swirls on the top of each cupcake.
You can garnish the cupcakes with chocolate curls, grated chocolate, chocolate
sprinkles or chopped peanuts. The frosted cupcakes can
be covered and stored in the refrigerator for about three days or frozen for
about one month. Defrost in the refrigerator overnight. Bring the cupcakes to
room temperature before serving.
Makes 12 cupcakes.
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1 cup (200
grams) granulated white
1 cup (130
(50 grams) unsweetened cocoa powder (natural or Dutch-processed),
3/4 teaspoon (3 grams) baking powder
teaspoon (2 grams) baking soda
teaspoon (1 gram) kosher salt
eggs, at room temperature
1 cup (240 ml/grams) buttermilk, at room temperature
cup + 1 tablespoon (90 ml/grams) flavorless oil (corn, vegetable, safflower or canola oil)
teaspoon (4 grams) pure vanilla extract
1/3 cup (80 ml/grams) full
fat cream cheese, at room temperature
cup (225 grams)
unsalted butter, at room temperature
3/4 cup (90 grams) confectioners (powdered or icing)
(4 grams) pure vanilla extract
3/4 cup (180 ml/grams)
smooth peanut butter
2 teaspoons (10 grams)
1/8 teaspoon salt
Grated Chocolate, Chocolate Sprinkles, or chopped peanuts