The Lovell Table

These cupcakes are indulgent without being overly sweet. These are the perfect treats to serve with a glass of red wine at the end of a long week of work. I am especially proud of the peanut-butter buttercream icing and think you will love it.

Ingredients

• 1 cup of flour
• 1 cup of special dark cocoa powder
• 1 cup of brown coconut sugar
• 2 eggs
• 1/4 teaspoon salt
• 1 1/2 cup butter
• 3/4 cup milk
• 1 1/2 teaspoons baking powder
• 3/4 cup peanut butter
• 3 cups powdered sugar
• 1/2 cup dark chocolate chips
• 2 tablespoons coffee
• 1 cup broken peanuts

Method

1. Heat the oven to 350 degrees
2. In a bowl whisk together the flour, salt, baking powder, and 1 cup of cocoa powder
3. In a a stand mixer fitted with a paddle attachment beat 1/2 cup of butter (1 stick) until creamy
4. Add the brown coconut sugar and mix until combined
5. Add in the eggs and coffee and mix until combined
6. Alternate between adding chunks of the flour mixture and portions of 1/2 cup of milk until they have been completely mixed into the batter
7. Mix in the dark. chocolate morsels and the peanuts
8. Scoop the batter into a muffin tin lined with cupcake liners
9. Bake for 20-22 minutes or until a fork inserted into the center comes out clean
10. While the cupcakes cool make the buttercream by whisking the remaining butter (2 sticks) in a stand mixer fitted with a whisk attachment
11. Add in 1/2 cup of the peanut butter and whisk until combined
12. Spoon in the powdered sugar into the stand mixer and let whisk into the butter until combined
13. Slowly add the 1/4 cup of milk and whisk for 1 minute more
14. Add the final 1/4 cup peanut butter and whisk for 15 seconds
15. Carefully pipe the buttercream on top of each cupcake