Name: Dark Chocolate Cupcakes with Creamy Peanut Butter Frosting
Prep time: 25 min
Cook time: 20 min
Total time: 3 h 25 min
Yield: 12-14 cupcakes
Ingredients: 3/4 cup (95g) all-purpose flour (spoon & leveled); 1/2 cup (42g) Hershey's Special Dark cocoa powder*; 1 teaspoon espresso powder or instant espresso*; 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 large eggs, at room temperature*; 1/2 cup (100g) granulated sugar; 1/2 cup (100g) packed light brown sugar; 1/3 cup (80ml) vegetable or canola oil (or melted coconut oil); 2 teaspoons pure vanilla extract; 1/2 cup (120ml) buttermilk, at room temperature*; 5 Tablespoons (75g) unsalted butter, softened to room temperature; 1 cup (250g) creamy peanut butter; 1 cup (120g) confectioners' sugar; 1/3 cup (80ml) heavy cream; 1 teaspoon pure vanilla extract; ¼ teaspoon salt; optional: crushed Reese's Pieces for topping