Peanut Butter Cup Stuffed Cupcakes

Instructions

For the Cupcakes

Prep: 

1. At least 30 minutes before making the cake, take the eggs (3 large) out of the refrigerator and measure out the milk (151 grams, ⅔ cup) to come to room temperature. 
2. Position the oven rack to the center position. Preheat the oven to 350°F/175°C. Line 2 muffin tins with paper liners.
3. Measure out the rest of the ingredients. The coffee or water should be very hot when you mix the cake. 

To Make the Cupcakes: 

1. In a large bowl, or the bowl of a stand mixer, sift together the flour (240 grams, 2 cups), cocoa powder (100 grams, 1 ¼ cup), granulated sugar (450 grams, 2 ¼ cup), baking powder (7 grams, 2 teaspoons), and baking soda (4 grams, ¾ teaspoon). Add the salt (3 grams, ¾ teaspoon) and whisk to evenly distribute.
2. Add the oil (170 grams, ¾ cup) into the mixing bowl and mix on medium/low speed with a hand mixer or a stand mixer fitted with the paddle attachment for about 1 minute, until well combined. 
3. Add the eggs and vanilla extract (1 tablespoon) to the bowl, and mix on medium/low speed until all incorporated. 
4. With the mixer still running, slowly pour in the milk and then the hot coffee or water (340 grams, 1 ½ cups). 
5. Continue mixing until everything is evenly incorporated- about 1 minute. This is a very thin batter. Scrape down the sides and bottom of the bowl. 
6. Pour the batter into the prepared muffin cups. Leave about ½-inch space at the tops. Place a mini peanut butter cup into the center of the batter and gently press down until the top of the candy is flush with the top of the batter.
7. Bake at 350°F/175°C for about 18-25 minutes. Pull out of the oven when the cake is firm but springs back when gently pressed in the center, or when a cake tester comes out clean. 
8. Cool the cupcakes completely before frosting.

For the Buttercream

Prep: 

1. At least 30 minutes before making the buttercream, take the butter (454 grams, 2 cups) out of the refrigerator to soften at room temperature.
2. Measure out the rest of the ingredients. 

To make the buttercream:

1. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a hand mixer, beat the butter on medium speed for about 1 minute, until fluffy. Scrape down the sides and bottom of the bowl.
2. Add the powdered sugar (600 grams, 5 cups) and cocoa powder (107 grams, 1 ⅓ cups) into the mixing bowl and start mixing on low until the sugar starts to combine with the butter. Turn the mixing speed up to medium-high and beat for about 3 minutes until the mixture is light and fluffy. Mix in the vanilla extract (2 teaspoons) and salt (2 grams, ½ teaspoon).
3. Add a splash of milk or heavy cream if needed to thin out the texture. If the texture becomes too thin, you can add a bit more powdered sugar until you get a spreadable consistency. 
4. Frost the cupcakes and decorate with additional chopped mini peanut butter cups.
5. Store the cupcakes in an airtight container at room temperature for up to 3 days.