Makes 12 cupcakes
YouTube instructional video is at the bottom.
What you’ll need
All-purpose flour
Sugar
Salt
Baking powder
Baking soda
Unsalted butter (Room temp)
Large eggs (Room temp)
Vegetable or canola oil
Whole milk (Room temp)
Sour cream (Room temp)
Unsweetened cocoa powder
Semi-sweet baking chocolate
Reese’s peanut butter
Peanut butter powder
Instant decafe coffee
Vanilla extract
Butter extract
Dark chocolate extract
Confectioners’ sugar
Tools you’ll need
12 mold mini cupcake pan
Mini cupcake liners
2 Disposable piping bags
Coupler with the Wilton #1M tip
Preparation of ingredients
Dry ingredients (Chocolate all-purpose flour mixture)
Step 1- Sift 1 and 1/4 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt into a medium-sized bowl. Stir all ingredients together.
Wet ingredients (Milk and cream mixture)
Step 2- Add 1/4 cup whole milk (Hot), and 1/4 teaspoon instant decafe coffee. Stir all ingredients with a whisk.
Step 3- Add 1/3 cup sour cream (Room temp), 2 teaspoon vanilla extract, 1/2 teaspoon butter extract, and 1/2 teaspoon dark chocolate extract. Stir all ingredients together with a whisk until combined.
Cake batter
Step 4- Add 6 tablespoons unsalted butter (Room temp), 2 tablespoons vegetable or canola oil, and 1 cup sugar. Mix on high speed for 4 minutes. Scrape down sides of bowl.
Step 5- Add 2 large eggs (Room temp) one at a time while mixing on a medium speed. Scrape down sides of bowl.
Step 6- Melt 1.5 ounces in weight of semi-sweet baking chocolate in the microwave on high for 1 minute or until the chocolate melts.
Step 7- Add the Dry ingredients (Chocolate all-purpose flour mixture) and the Wet ingredients (Milk and cream mixture) into the batter 2 separate times. Mix on a medium low speed each time for 15 to 30 seconds or until combined. Scrape down sides of bowl.
Step 8- Add 1.5 ounces of melted semi-sweet baking chocolate and mix on a medium-low speed until combined. Scrape down sides of bowl.
Baking the cupcakes
Add your cupcake liners into the molds of your cupcake pan.
Preheat oven to 325-degrees F.
Step 9- Line the inside of a large cup with a disposable piping bag with the tip cut off. Pour the cake batter into the cup and carefully remove the bag from the cup. Make sure none of the batter leaks out of the bottom of the bag.
Step 10- Pipe the chocolate frosting into each cupcake liner. Fill the cupcake liners to 95% full.
Step 11- Place into a preheated 325-degree oven on the middle rack. Bake for 18 to 20 minutes.
Step 12- Once done remove the cupcakes from the oven. Let cool for 1 to 2 hours or let them cool completely before removing them from the cupcake pan.
Buttercream frosting
Step 13- Add 2 and 1/2 sticks unsalted butter (Softened), 2 and 2/3 cups confectioners’ sugar, 2 teaspoons vanilla extract, and 1/2 teaspoon butter extract into stand mixer bowl. Mix on high speed for 1 minute. Scrape down sides of bowl.
Step 14- Divide the frosting into 2 separate bowls. Add 3/4 cup of the frosting into a medium-sized bowl (For peanut butter frosting) and leave the rest in the same mixing bowl you prepared the frosting in (For chocolate frosting)
Peanut butter frosting 1
Step 15- Add 3 tablespoons Reese’s peanut butter and 1/4 cup peanut butter powder. Stir all ingredients together until combined. To thin the frosting out, add 2 to 3 teaspoons warm whole milk and stir.
Chocolate buttercream frosting
Step 16- Melt 1.5 ounces of semi-sweet baking chocolate in the microwave on high for 1 minute. Once done let the mixture cool for 5 to 10 minutes before adding it into the frosting.
Step 17- Add 3 tablespoons unsweetened cocoa powder, 1.5 ounces semi-sweet baking chocolate, and 1/2 teaspoon dark chocolate extract. Mix on a medium low speed until combined. Scrape down the sides of your mixing bowl.
Peanut butter frosting 2
Step 18- Line a large cup with a disposable piping bag with the tip cut off. Add the peanut butter frosting into the piping bag and remove the bag from the cup and set aside.
Chocolate buttercream frosting 2
Step 19- Add a coupler into a disposable piping bag with the tip cut off. The tip of the coupler should stick right out of the piping bag. Place a Wilton #1M tip on top of the tip of the coupler. To hold the decorating tip in place, screw the coupler nut onto the tip of the coupler.
Step 20- Add the bag into a large cup. Add the chocolate frosting into the piping bag and remove the piping bag from the cup and set aside. Note- Some of the frosting should be visible in the decorating tip.
Decorating the cupcakes
Step 21- Take a fork and make square indentation marks at the top of each cupcake. Make sure the fork goes deep into each cupcake. Remove the insides of the cupcake and set aside.
Step 22- Pipe the peanut butter frosting into each hole of each cupcake. The frosting should be enough to fill each cupcake hole.
Step 23- Pipe the chocolate buttercream frosting on top of each cupcake starting at the edge of each cupcake going in a circular motion toward the center of each cupcake, covering the peanut butter frosting located in the center of the cupcake. Wait 5 to 10 minutes and after that the cupcakes are ready to be served.
YouTube instructional video
