Moist Chocolate Cake

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Cokelat –khususnya dark chocolate– mengandung senyawa phenylethylamine. Menurut sebuah studi yang dipublikasikan oleh Journal of the American Dietetic Association, dark chocolate yang meleleh di lidah dapat memberikan efek rangsangan yang lebih kuat saat berciuman. Para ahli juga yakin bahwa senyawa ini dapat memberikan perasaan relaks dan senang.

Anda butuh:
Isi:
200 gr butter
63 gr tepung terigu
100 gr gula pasir
250 ml susu evaporated
100 ml susu segar
15 gr Nescafe/kopi instan
75 gr white chocolate



Cara mengolah:

1. Lelehkan butter di atas wajan.
2. Matikan api lalu masukkan tepung. Aduk hingga tercampur rata.
3. Hidupkan api, lalu masukkan susu evaporated, susu segar dan Nescafe. Aduk hingga seluruh bahan tercampur rata.
4. Masukkan white chocolate dan aduk kembali. Matikan api lalu dinginkan.

Cake:
180 gr butter
150 gr gula
± 3 butir telur
250 gr tepung terigu
2 sdt baking powder
2 sdt baking soda
285 gr susu segar
350 gr dark chocolate, lelehkan

Cara mengolah:

1. Masukkan butter dan gula dalam mangkuk besar. Aduk dengan menggunakan mixer.
2. Masukkan telur satu per satu lalu aduk dengan spatula. Tambahkan tepung, baking powder dan baking soda.
3. Masukkan dark chocolate yang telah dilelehkan dan dicampur dengan susu segar ke dalam adonan tepung. Aduk rata.
4. Panggang di dalam oven dengan temperatur 160ºC selama 40 menit.
5. Belah cake melintang menjadi 2 bagian. Oles dengan adonan isi lalu tumpuk dan potong cake.

sumber:menshealth.com

Warm Chocolate-Raspberry Pudding Cake

Warm Chocolate-Raspberry Pudding Cake
barely adapted from The Gourmet Cookbook
serves 6 to 8

Frosting

• 1/2 cup seedless raspberry jam
• 1/2 cup heavy cream
• 3 oz bittersweet chocolate, chopped

Cake

• 1/2 cup boiling water
• 1/2 cup plus 2 tsp unsweetened cocoa powder
• 1 tsp instant coffee powder
• 1/4 cup buttermilk
• 1 tsp vanilla extract
• 1/3 cup seedless raspberry jam
• 1 cup all-purpose flour
• 3/4 tsp baking soda
• 1/4 tsp salt
• 8 Tbs butter, softened to room temperature
• 1/3 cup packed light brown sugar
• 1/3 cup granulated sugar
• 2 large eggs, at room temperature

Preheat the oven to 350 degrees.  Generously butter a 9-inch round cake pan and set aside.

Make the frosting:  In a medium saucepan, melt the raspberry jam, cream, and chocolate over medium heat, stirring often.  Once it has melted, pour into the prepared cake pan and spread evenly with a spatula.  Set aside.

Make the cake:  In a large heat-proof measuring cup, whisk together the boiling water, cocoa powder, and coffee until smooth.  Whisk in the buttermilk, vanilla extract, and raspberry jam, then set the measuring cup aside.

In a medium bowl, sift together the flour, baking soda, and salt.

In the bowl of a stand mixer fitted with a paddle attachment, mix the butter with the sugars at medium-high speed until light and fluffy, about 3 to 5 minutes.  Add the eggs one at a time, beating well after each addition, and scraping down the sides of the bowl if needed.

Add the flour and cocoa mixtures alternately, starting and ending with the flour, and mixing at low speed just until incorporated.  

Spoon the batter over the frosting in the prepared cake pan, spreading it to completely cover the frosting.

Bake 30 to 40 minutes, or until a wooden skewer comes out clean when inserted into the center of the cake.

Remove the cake from the oven and cool on a wire rack 10 to 20 minutes.  

When ready to serve, run a thin knife around the edge of the pan and twist it gently back and forth to loosen the cake.  Place a cake plate on top of the pan, then invert the cake and plate.  Gently lift the pan.

Serve warm, garnished with whipped cream and/or raspberries if desired (and I think they would be great with the cake, but we are snowed in, plus the raspberries at the grocery store are kind of sketchy this time of year).

Chocolate Salted Caramel Cupcakes

Chocolate Salted Caramel Cupcakes

For the cupcakes:
½ cup plus 1 tablespoon Dutch-process cocoa powder
½ cup plus 1 tablespoon hot water
2¼ cups all-purpose flour
¾ tsp. baking soda
¾ tsp. baking powder
½ tsp. salt
2 sticks plus 1 tablespoon unsalted butter, at room temperature
1 2/3 cups sugar
3 large eggs, at room temperature
1 tbsp. vanilla extract
¾ cup sour cream

For the filling:
1 cup caramel sauce

For the frosting:
1¼ cup sugar, divided
5 tbsp. water
5 tbsp. heavy cream
Generous pinch of sea salt, such as fleur de sel
5 large egg whites
3¾ sticks (30 tbsp.) unsalted butter, at room temperature
Salted caramels, for garnish, optional

To make the cupcakes, preheat the oven to 350 F.  Line cupcake pans with paper liners.  In a small bowl, combine the cocoa powder and hot water, whisk until smooth.  In another medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.

Combine the butter and sugar in a medium saucepan set over medium heat.  Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted.  Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4-5 minutes.  Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.  Blend in the vanilla and then the cocoa mixture until smooth.  With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated.

Divide the batter evenly between the prepared liners, filling 2/3 of the way.  Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes. Let cool in the pan about 5-10 minutes, then transfer to a wire rack.

To fill the cupcakes, transfer the caramel sauce to a pastry bag fitted with a small tip and inject a small amount of filling (about 1 heaping tablespoon) directly into the center of each cupcake.  (I find it easiest to use the injection method when the cupcakes are still slightly warm.)

To make the caramel buttercream, place ½ cup plus 2 tablespoons of the sugar in a medium saucepan, stir in the water.  Bring the mixture to a boil over medium heat.  Stop stirring and let the caramel cook, gently swirling from time to time, until it is a deep amber color (test a drop on a white plate or bowl if necessary), watching it carefully to avoid burning.  Remove the mixture from the heat and slowly whisk in the cream and then the salt.  Set aside and let cool.

Combine the egg whites and the remaining ¼ cup plus 2 tablespoons sugar in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.  Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.)

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!)  Blend in the cooled caramel until smooth and completely incorporated, scraping down the sides of the bowl as needed.

Transfer the frosting to a pastry bag fitted with a large decorative tip.  Pipe a swirl of frosting on each cupcake.  When you are ready to serve, top each cupcake with a salted caramel if desired, right before serving.

Yield: about 2 dozen cupcakes

Source: adapted from Annie’s Eats

Lemon Cupcakes with Blackberry Buttercream

Lemon Cupcakes with Blackberry Buttercream

For the cake:
3 cups cake flour
1 tbsp. baking powder
1/2 tsp. salt
16 tbsp. unsalted butter, at room temperature
1 lemon, zested
2 cups sugar
5 large eggs, at room temperature
1 1/4 cups buttermilk, at room temperature
1 tbsp. lemon extract
1 tsp. vanilla extract

For the frosting:
1 cup unsalted butter, room temperature
4 cups confectioner’s sugar, sifted
1/2 cup blackberries
1 tsp vanilla extract
pinch salt
blackberries, for garnish

To make the cupcakes, preheat oven to 350. Line 2 cupcake tins with paper liners, set aside.

In a medium bowl, combine the cake flour, baking powder and salt. Whisk to combine. In the bowl of a stand mixer fitted with a paddle attachment, add the butter and lemon zest. Beat on medium-high speed for about 3 minutes, until light and fluffy. Scrape down the sides of bowl and beat for 1 more minute.

Add the sugar to the butter mixture, 1/4 cup at a time, beating 1 minute after each addition. Mix in the eggs one at a time until incorporated.  Scrape down the sides of the bowl after each addition.  Combine the buttermilk and the lemon and vanilla extract in a liquid measuring cup.  With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.  Scrape down the sides of the bowl and mix for 15 seconds longer.

Fill the cupcakes liners 2/3 of the way full with batter (I like to use a large cookie scoop). Bake until golden and a toothpick inserted into the center comes out clean, about 18 minutes. Let cool in pan about 5 minutes before removing to a cooling rack to cool completely.

For the frosting, puree the blackberries in a small food processor. Strain the pulp out into a fine-mesh strainer. Using a rubber spatula, push the blackberry pulp through the sieve to remove the seeds. Discard the seeds, and set the pureed blackberries aside.

In the bowl of an electric mixer fitted with a paddle attachment cream the butter over medium speed for 1 minute. Reduce speed to low, and carefully add in the confectioners sugar. Add the vanilla extract, as well as the blackberry puree. Increase speed to medium, and beat until smooth and frosting is combined.

Frost cupcakes as desired (I used Wilton 2D) and garnish with a fresh blackberry.

Source: cupcakes adapted from Annie’s Eats, frosting adapted from here.

Hummingbird Cupcakes

Hummingbird Cupcakes

2 cups all-purpose flour
1/2 tsp. baking soda
3/4 tsp. salt
1/2 tsp. ground cinnamon
11 Tbsp. unsalted butter, melted and cooled
1 1/4 tsp. vanilla extract
1 1/3 cups sugar
2 large eggs
1 1/3 cups mashed ripe banana
2/3 cup crushed pineapple, drained
2/3 cup chopped walnuts, toasted
2/3 cup unsweetened shredded coconut

For the frosting:
8 ounces cream cheese
4 ounces butter (1 stick)
3 3/4 cups confectioner’s sugar, sifted
1/2 tsp. vanilla extract
1/2 tsp. coconut extract
1/8 tsp. salt
Dried Pineapple Flowers, for garnish

Preheat the oven to 350 F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, baking soda, salt and cinnamon; whisk together and set aside. In the bowl of an electric mixer, combine the butter, vanilla, and sugar and beat until blended and smooth. Beat in the eggs one at a time, mixing well after each addition. Mix in the mashed banana. With the mixer on low speed, mix in the dry ingredients just until incorporated. Gently fold in the pineapple, walnuts, and coconut with a spatula until evenly mixed.

Divide the batter between the prepared liners, filling each about ¾ full. Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

For the frosting, cream the butter, cream cheese, extracts and salt in a stand mixer until light and fluffy. Gradually add the sugar until incorporated and beat on medium-high until completely smooth.

Frost cupcakes as desired. Garnish with dried pineapple flowers, if desired.

Source: cupcakes from Martha Stewart Cupcakes via Annie’s Eats, frosting adapted from here.

Strawberry Daiquiri Cupcakes

Strawberry Daiquiri Cupcakes

1 cup butter, softened
2 cups sugar
4 eggs, room temperature
3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
3/4 cup buttermilk
3/4 cup strawberry daiquiri mix
2 Tbsp rum (I used Capt. Morgan Spiced)
1 tsp vanilla extract
2 drops red liquid food coloring (optional)

For the buttercream:
1 cup butter, softened
4 cups confectioner’s sugar
1 Tbsp rum
1/2 tsp rum extract

Preheat oven to 350. Line 2 cupcake tins with liners. Combine the flour, baking powder, and baking soda in a medium bowl. Whisk to combine and set aside. In a large measuring cup, combine the buttermilk, daiquiri mix, rum, and vanilla. Whisk to combine and set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add in the eggs, one at a time, mixing well after each addition.

With the mixer running on low, add the flour and buttermilk mixture in three increments – beginning and ending with the flour. Add the food coloring, if using, and mix until just combined. Divide the batter evenly between liners, filling about 2/3 of the way full.

Place in preheated oven and bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. Remove to cool on wire rack.

To make the buttercream, beat the butter until light and fluffy. Slowly beat in the confectioner’s sugar until smooth. Add the rum, as well as the rum extract. Mix to combine. Frost cooled cupcakes as desired.

Coconut Cupcakes

Coconut Cupcakes

1/2 pound (2 sticks) butter, room temperature
1 1/2 cups granulated sugar
4 eggs, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup buttermilk
1/3 cup cream of coconut
1 cup sweetened, shredded coconut (for garnish)

For the Coconut Cream Cheese Frosting:
8 ounces cream cheese
4 ounces butter (1 stick)
3 3/4 cups confectioner’s sugar, sifted
1/2 tsp. vanilla extract
1/2 tsp. coconut extract
1/8 tsp. salt

Preheat the oven to 325 degrees F. Line 2 cupcake tins with paper liners and set aside.

In a small dry skillet, toast the shredded coconut over medium-high heat until starting to brown on the edges. Off heat, and remove from pan to a plate to cool.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and coconut extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In a liquid measuring cup, combine the buttermilk and the cream of coconut – whisk to combine. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined.

Fill each liner 2/3 of the way. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and extracts. Carefully add the confectioners’ sugar and mix until smooth.

Frost the cupcakes as desired and sprinkle with the toasted coconut to garnish.

Source: adapted from The Barefoot Contessa by Ina Garten

Perfect Vanilla Cupcakes

Perfect Vanilla Cupcakes

3 cups cake flour
1 Tbsp. baking powder
1/2 tsp. salt
16 Tbsp. unsalted butter, at room temperature (2 sticks)
2 cups sugar
5 large eggs, at room temperature
1 1/4 cups buttermilk, at room temperature
1 tbsp. vanilla extract

Preheat the oven to 350 F.  Line two cupcake pans with paper liners.  Set aside.

In a medium mixing bowl, combine the cake flour, baking powder and salt.  Whisk together and set aside.  Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 2 minutes, until light and creamy in color.  Add in the sugar, and beat for 2 minutes more. Scrape down the sides of the bowl and beat for one more minute.

Mix in the eggs one at a time until incorporated.  Scrape down the sides of the bowl after each addition.  Combine the buttermilk and the vanilla extract in a liquid measuring cup.  With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.  Scrape down the sides of the bowl and mix for 15 seconds longer.

Divide the batter between the prepared paper liners, filling each about 2/3 of the way full (you will likely have batter left over after filling 24 wells.)  Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.  Replace paper liners and bake remaining batter if desired.  Frost cooled cupcakes as desired.

Yield: approximately 30 cupcakes

Source: adapted from Confections of a Foodie Bride, via Annie’s Eats

Raspberry Swirl Cheesecake Cupcakes

Raspberry Swirl Cheesecake Cupcakes

For the crust:
3/4 cup graham cracker crumbs
2 Tbsp. unsalted butter, melted
1 Tbsp. sugar
1/4 tsp. cinnamon

For the raspberry swirl:
6 oz. fresh raspberries
2 tbsp. sugar

For the filling:
1 lb (2 packages) cream cheese, softened
3/4 cup sugar
Pinch of salt
1 tsp. vanilla extract
zest from 1/2 lemon
2 large eggs, at room temperature

Preheat the oven to 325 F. Line cupcake pans with paper liners.

In a small bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. (Use a small drinking glass to easily and evenly press the crumbs down) Bake until just set, 5 minutes. Transfer to a cooling rack.

To make the raspberry puree, combine the raspberries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds.

To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt, vanilla, and zest. Beat in the eggs one at a time, mixing well after each addition.

To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.

Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking. (They will look quite puffed initially but will return to normal quickly.) Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before serving.

Source: adapted from Martha Stewart’s Cupcakes via Annie’s Eats

Pumpkin Cupcakes with Maple Cream Cheese Frosting

Pumpkin Cupcakes with Maple Cream Cheese Frosting

3/4 cup butter, softened
2 1/2 cups granulated sugar
3 eggs
1 (15 oz) can solid-pack pumpkin
2 1/3 cup all-purpose flour
1 1/2 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
1 cup buttermilk

For the frosting:
8 oz cream cheese, softened
1/2 cup butter, softened
4 cups confectioner’s sugar
1 tsp vanilla extract
2 Tbsp good maple syrup
1 tsp ground cinnamon

Preaheat oven to 350. Line 2 cupcake tins with paper liners and set aside.

In a medium bowl combine flour, cinnamon, ginger, cloves, nutmeg, baking powder, and baking soda. Whisk to combine.

In the bowl of an electric mixer fitted with a paddle attachment, cream butter and sugar together until light and fluffy. Reduce speed to low and add eggs, one at a time, combining well after each addition. Add pumpkin and vanilla and mix to combine.

With the mixer on low speed, add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.

Fill the cupcake liners 2/3 of the way full. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.

For the frosting, cream the butter and cream cheese in a stand mixer until light and fluffy. Gradually add the sugar until incorporated. Then add the cinnamon, vanilla, and maple syrup. Mix for 10 seconds, until evenly combined. Frost cupcakes as desired.

Source: cupcakes adapted from Taste of Home

Perfect Chocolate Cupcakes

Perfect Chocolate Cupcakes

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup cocoa
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp espresso powder
1/2 cup buttermilk
1/2 cup vegetable oil
1 egg
1 tsp vanilla
1/2 cup boiling water

For the frosting:
4 oz. unsweetened chocolate, roughly chopped
3 cups confectioners’ sugar
8 Tbsp (1 stick) butter, room temperature
1 tsp vanilla extract

Preheat oven to 350. Line a muffin tin with cupcake liners and set aside.

In the bowl of a stand mixer fitted with a paddle attachment combine flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder.

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to combine well.

Fill cupcake liners about 2/3 of the way full.

Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and allow the cupcakes to cool completely before frosting.

For the frosting, melt the chocolate in a double boiler. Beat butter until fluffy. Carefully add the confectioners’ sugar, vanilla, and salt and beat until no lumps remain. With the mixer on low, slowly add the chocolate and mix until combined. If frosting is too thick, add a splash of milk to reach desired consistency.

Frost cupcakes as desired.

Source: cupcakes adapted from Add A Pinch, frosting adapted from Williams-Sonoma.

Chocolate Red Wine Cupcakes

Chocolate Red Wine Cupcakes

8 Tbsp butter, room temperature
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar
1 large egg + 1 large egg yolk, room temperature
3/4 cup Cabernet Sauvignon
1 tsp. vanilla extract
1 cup all-purpose flour
1/2 cup cocoa powder
1/8 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cinnamon

For the frosting:
1/2 cup butter, room temperature
3 cups confectioner’s sugar
1/4 cup Cabernet Sauvignon
1 tsp vanilla extract

Preheat oven to 350 degrees. Line muffin pan with cupcake liners and set aside.

In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Whisk to combine. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy. Then add in the egg and egg yolk, as well as the vanilla, beat well until combined.

Add in 1/2 of the dry ingredients, followed by the wine, then the remainder of the dry ingredients. Mix until well combined, scraping the bottom of the bowl if necessary.

Divide batter evenly into lined muffin pan. Bake for 18 minutes then remove from oven and let cool for 5 minutes before transferring cupcakes to a wire rack to cool completely.

In the meantime, to make the frosting, whip the butter until light and fluffy. Slowly incorporate the powdered sugar, as well as the wine and vanilla. Beat until no lumps remain. Frost cupcakes as desired.

Makes about 12 cupcakes. 

Source: cake adapted from Smitten Kitchen

Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup cocoa
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
1/2 cup vegetable oil
1 egg
1 tsp vanilla
1/2 cup hot coffee
chopped peanuts, for garnish

For the frosting:
4 oz. unsweetened chocolate, roughly chopped
3 cups confectioners’ sugar
8 Tbsp (1 stick) butter, room temperature
3/4 cup creamy peanut butter
1 tsp vanilla extract

Preheat oven to 350. Line a muffin tin with cupcake liners and set aside.

In the bowl of a stand mixer fitted with a paddle attachment combine flour, sugar, cocoa, baking powder, baking soda, and salt.

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add the coffee to the cake batter. Beat for about 1 minute to combine well.

Fill cupcake liners about 2/3 of the way full. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cupcakes to cool completely before frosting.

For the frosting, melt the chocolate in a double boiler. Combine butter and peanut butter and beat until fluffy. Carefully add the confectioners’ sugar, vanilla, and salt and beat until no lumps remain. With the mixer on low, slowly add the chocolate and mix until combined. If frosting is too thick, add a splash of milk to reach desired consistency.

Frost cupcakes as desired and garnish with chopped peanuts.