-
1
Set rack in the middle of oven and preheat to 325 degrees F. Line a 12 slot muffin pan with large paper or foil cupcake liners.
-
2
Sift the flour, cocoa, baking soda, baking powder and salt together 3 times.
-
3
In the bowl of an electric mixer, beat the butter and sugar together at high speed for 15 seconds until combined.
-
4
Add the eggs 1 at a time beating until each is incorporated.
-
5
Continue beating until light and fluffy, about 6 minutes longer.
-
6
With the mixer at its lowest speed, beat in 1/3 the flour mixture.
-
7
Beat in the buttermilk and vanilla, then another third of the flour.
-
8
Beat in the coffee and then the remaining flour.
-
9
Fill the sections of the muffin tin 1/2 full and bake for 15 minutes or until the centers spring back when lightly pressed.
-
10
Set pan on a rack to cool.
-
11
Peanut Butter Buttercream Filling: Beat the butter and peanut butter at medium speed in a mixing bowl until blended.
-
12
Reduce speed to low and gradually beat in the confectioners' sugar.
-
13
Increase speed to high and beat for 3 to 5 minutes until smooth and fluffy.
-
14
Fill a pastry bag fitted with a medium, plain tip with filling.
-
15
Insert tip into each cooled cupcake and squeeze approximately 3 tablespoons of filling into each cupcake.
-
16
Ganache Frosting: Place chocolate in a medium bowl.
-
17
Bring the cream to a scald in a small saucepan.
-
18
Pour cream over chocolate and let sit 1 minute, then whisk until smooth.
-
19
Let sit for 10 minutes until thick, but still pourable.
-
20
Dunk the top half of the cupcakes into the frosting to coat, then place on a rack and sprinkle with the chopped peanuts.
-
21
Transfer to the refrigerator for 20 minutes to set.
