Peanut butter and chocolate are the lifelong besties of food, and these homemade Chocolate Cupcakes with Peanut Butter Frosting will prove it. Deep, dark buttermilk chocolate cake slathered with a soft and creamy peanut butter frosting…what a beautiful friendship. Bring a batch to your next party, but only if you want to delight absolutely everyone in the room.
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream butter and two sugars on high speed until light and fluffy, about 5 minutes. Lower the speed to medium, add eggs one at a time, then add vanilla and mix well.
In a separate bowl, whisk together buttermilk, sour cream, and coffee. Then in another bowl, sift together flour, cocoa, salt, and baking soda. On low speed, add buttermilk mixture and flour mixture alternatively in 3 batches to mixer bowl, beginning with buttermilk mixture and ending with flour mixture. Mix only until blended. Fold batter with a rubber spatula to make sure it is completely blended.
Divide batter among the cupcake pans, using about 1/2 cup batter per cup. Bake on rack in the middle of the oven for 20 to 25 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.
Cool for 10 minutes, remove from pans, and allow to completely cool before frosting.
Place the powdered sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down sides of bowl with a rubber spatula as you go. Add cream and beat on high speed until mixture is light and smooth.
When the cupcakes are completely cool, frost each cupcake with peanut butter frosting and sprinkle with chopped peanuts, if desired.