Chocolate Cupcakes with Swiss Meringue Peanut Buttercream
Peanut butter and chocolate—what more could one desire? If simplicity epitomizes sophistication, then this New England Innkeeper recipe for Moist Chocolate Cupcakes with Swiss Meringue Peanut Buttercream might just be the ultimate embodiment of refined indulgence.
- Time: 77 min
- Servings: 12
Source: New England Innkeeper
Ingredients
- Granulated Sugar )
- AP Flour )
- Cocoa Powder )
- Baking Powder )
- Baking Soda )
- Salt )
- Large Eggs )
- Whole Milk )
- Vegetable Oil )
- Vanilla Extract )
- Boiling Water )
- Espresso Powder )
- Large Egg Whites )
- Salt
- Cream of Tartar
- Unsalted Butter Cut into 28 pieces and softened to 65-68°F.)
- Creamy Peanut Butter )