Ingredients:
- 1.75 cups (210g) all-purpose flour
- 0.75 cup (75g) unsweetened cocoa powder
- 1 cup (200g) coconut sugar
- 1.5 tsp (7g) baking powder
- 0.5 tsp (3g) baking soda
- 0.5 tsp (3g) salt
- 0.5 cup (115g) unsalted butter, softened
- 2 large (100g) eggs
- 1 cup (240ml) buttermilk
- 2 tsp (10ml) vanilla extract
- 0.5 cup (115g) semi-sweet mini chocolate chips
- 0.5 cup (125g) creamy peanut butter
- 4 tbsp (55g) unsalted butter, softened
- 0.5 cup (60g) powdered sugar
- 1 tbsp (15ml) heavy cream
- 1 pinch (1g) salt
- 1 cup (225g) unsalted butter, softened
- 0.75 cup (185g) creamy peanut butter
- 3 cups (360g) powdered sugar
- 2 tbsp (30ml) heavy cream
- 1 tsp (5ml) vanilla extract
Instructions:
- Sift the flour, cocoa powder, sugar, baking powder, baking soda, and salt into a large bowl to remove lumps.
- Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse sand.
- Beat in the eggs one at a time, then slowly pour in the buttermilk and vanilla until the batter is smooth and glossy.
- Gently stir in the mini chocolate chips by hand.
- Fill cupcake liners 2/3 full and bake at 350°F (175°C) for 18 minutes. Let cool completely.
- Prepare the peanut butter filling by beating together peanut butter, 55g butter, 60g powdered sugar, heavy cream, and salt until smooth.
- Use an apple corer or melon baller to remove the center of the cooled cupcakes, then pipe the peanut butter filling into the cores.
- Prepare the frosting by beating together 225g butter and 185g peanut butter, then mixing in 360g powdered sugar, heavy cream, and vanilla.
- Pipe the frosting onto the filled cupcakes and chill for 30 minutes before serving.