Ingredients:

  • 1.5 cups all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 1.5 cups granulated sugar
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • 0.5 cup unsalted butter, melted
  • 2 tsp pure vanilla extract
  • 1 cup boiling water
  • 1 cup unsalted butter, softened
  • 3.5 cups powdered sugar
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • 0.5 tsp fine sea salt
  • 12 mini peanut butter cups

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12-slot standard cupcake pan with paper liners.
  2. Sift together all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt into a large mixing bowl.
  3. Add eggs, whole milk, melted butter, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
  4. Slowly pour in the boiling water while whisking by hand until the batter is thin and glossy.
  5. Fill each cupcake liner exactly 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  6. Allow cupcakes to cool completely on a wire rack.
  7. Prepare the salted buttercream by beating softened butter, powdered sugar, heavy cream, vanilla extract, and fine sea salt until stable.
  8. Chill the frosting for 30 minutes to ensure stability before piping.
  9. Pipe the buttercream onto cooled cupcakes and garnish with mini peanut butter cups or chocolate shards.