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Makes: About 24 Cupcakes
2 cups Sugar
1 ¾ cups All Purpose Flour
¾ cup Cocoa Powder
1 ½ teaspoon Baking Powder
1 ½ teaspoon Baking Soda
1 teaspoon Salt
1 cup Milk
½ cup Olive Oil
2 teaspoons Pure Vanilla Extract
1 cup Boiling Water
4 cups Confectioners Sugar
2 teaspoon Pure Vanilla Extract
To make the cupcakes, start by preheating the oven the 350 degrees F. Line 2 cupcake pans with baking liners. Set aside.
In a large bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer, combine the eggs, milk, olive oil, and vanilla. With the mixer running on low, gradually add the dry ingredients until fully incorporated. Scrape down the sides of the bowl and add the boiling water; mix until the batter is smooth. The batter is supposed to be thin.
Divide the batter between the prepared cupcake liners. Bake the cupcakes until a toothpick inserted into a couple cupcakes comes out clean, about 20-25 minutes. Allow the cupcakes to cool in the pan for a couple minutes and then transfer to a cooling rack to cool completely.
Add the confectioners sugar and mix (gradually increasing in speed) until the sugar is fully incorporated, about 5 minutes. You may need to stop the mixer and scrape down the sides of the bowl a couple times.
Add the peanut butter, salt, and vanilla and whisk until the mixture is light and fluffy, about 3 minutes. Once the buttercream is creamy and airy, it’s done.
These cupcakes last up to 5 days in a sealed container.
Cupcake Recipe adapted from Annie Eats.