moist dark chocolate cupcakes with peanut butter frosting & sea salt

I know that it is hours before the holiday and most of you already have your cheesecakes out of the oven and are not looking to add any more baking projects. But still, I have to tell you about these amazingly moist, dark chocolate cupcakes with peanut butter frosting. Each cupcake has a rich chocolatey taste that's perfectly sweet with a slight buttery undertone. (In other words, do not substitute with another fat, use real butter!). Though it is perfect on its own, it is even further enhanced with chocolate's soul mate: peanut butter. The frosting is perfectly rich and fluffy with the right amount of peanut buttery goodness. A perfect match.

I'm usually not a fan of desserts with too much cream and frosting, but I loved this one so much. It really had a perfect balance of sweet and salty (with the speckles of sea salt).

Don't look at the overfilled baking cups and haphazard swirls of frosting. Let's say I'm more of a casual baker with two left hands (if that expression even makes sense). I enjoy baking but I'm not the meticulous type. They might not look perfect but they truly taste amazing. Really, I mean it: amazing!

I made them for my son's second birthday and everyone loved them, of those who did have a taste. (oh, these beverly hills-ers on a diet).

dark chocolate cupcakes
slightly adapted from gimme some oven
yields: 18-24 

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
1/2 cup dark chocolate cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup whole milk
1/2 cup coffee, lukewarm


Directions:
Preheat oven to 375F.

In a small bowl, combine the flour, cocoa powder, baking soda, and salt. In another bowl, combine the milk and coffee.

In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add in the eggs, one at a time, making sure each one is well incorporated. Add in vanilla.

Add the dry ingredients to creamed butter mixture alternating with the milk and coffee mixture, beating well after each addition.

Fill paper-lined baking cups 2/3rds full. Bake for 10-15 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely on a wire rack.


peanut butter frosting & sea salt
from sprinkle bakes

 

1 cup unsalted butter, softened

1/2 cup creamy peanut butter

3 cups confectioners' sugar

pinch of salt

1-2 tablespoons milk or cream

Directions:
Combine the unsalted butter and peanut butter in a bowl of a stand mixer. Beat together until well blended. Add confectioners' sugar and salt. Beat until well incorporated.  Mixture may be crumbly. 
Add milk or cream 1 tablespoon at a time and beat again until light and fluffy. 

Transfer the frosting to a piping bag fitted with a large star tip. Pipe large swirls of frosting on top of the cupcakes and sprinkle with sea salt