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1
Preheat the oven to 325 degrees F. Line one 12-cup and one 6-cup muffin pan with paper or foil cupcake liners.
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2
Make the cupcakes: Sift the cake flour, cocoa powder, baking soda, baking powder and salt together three times.
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3
Beat the butter and sugar with an electric mixer at high speed for 15 seconds until combined.
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4
Add the eggs, one at a time, beating until each is incorporated.
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5
Continue beating until light and fluffy, about 6 more minutes.
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6
With the mixer at its lowest speed, beat in one-third of the flour mixture.
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7
Beat in the buttermilk and vanilla, then another one-third of the flour mixture.
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8
Beat in the coffee and then the remaining flour mixture.
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9
Fill the muffin cups halfway and bake for 25 minutes, or until the centers spring back when lightly pressed.
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10
Set the pans on a rack to cool.
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11
Make the peanut butter filling: Beat the butter and peanut butter with an electric mixer at medium speed until blended.
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12
Reduce the speed to low and gradually beat in the confectioners' sugar.
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13
Increase the speed to high and beat for 3 to 5 minutes, until smooth and fluffy.
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14
Spoon the filling into a pastry bag fitted with a medium plain tip.
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15
Insert the tip into the top of each cooled cupcake and squeeze approximately 1 1/2 tablespoons filling into each cupcake.
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16
Make the ganache frosting: Place the chocolate in a medium bowl.
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17
Heat the cream in a small saucepan until scalding.
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18
Pour the cream over the chocolate and let sit 1 minute, then whisk until smooth.
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19
Let sit 10 minutes, until thick but still pourable.
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20
Dunk the tops of the cupcakes into the frosting to coat, then place on a rack and sprinkle with the chopped peanuts.
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21
Transfer to the refrigerator for 20 minutes to set.
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22
Photograph by Gentl & Hyers
