Peanut Butter Chocolate Cupcakes

Go Seahawks!

Cupcake Ingredients

1/2 cup (1 stick) butter, softened
1 1/2 cups granulated sugar
2 eggs
2 tsp. vanilla extract
1 1/2 cups all-purpose flour (I used Gold Medal)
1/2 cup unsweetened cocoa powder (I used dark chocolate cocoa powder)
1 tsp. baking soda
1/4 tsp. salt
1/2 cup buttermilk
1/2 cup coffee, lukewarm (you can use decaf coffee if desired!)
24 mini peanut butter cups, unwrapped (I used Reese's)
(optional: melted chocolate for drizzling)

Peanut Butter Frosting Ingredients
2 cups creamy peanut butter
1/2 cup (1 stick) butter, at room temperature
2 tsp. vanilla extract
2 cups powdered sugar
1/4 tsp. salt
1/4 cup heavy cream

Directions

1. Preheat oven to 375 degrees. Prepare 24 baking cups with paper liners and place a peanut butter cup in each one. Set aside.
2. In a bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add in vanilla.
3. In a separate bowl, whisk together flour, cocoa, baking soda, and salt until combined. 
4. Add the coffee and buttermilk to the wet ingredients, then mix in the dry ingredients.
5. Fill baking butters with batter on top of peanut butter cups until two-thirds full. Bake at 375 for 15-20 minutes. Let cool. 

Peanut Butter Frosting

1. With a mixer, beat peanut butter, butter, and vanilla until combined and smooth. Add remaining ingredients and beat on low speed until incorporated, then beat on a higher speed until smooth and fluffy. 
2. Add food dye to desired color (in this case I chose Seahawks colors!), but this step is not necessary.

Adapted from: Gimme Some Oven