Chocolate Cupcakes Filled With Peanut Butter Cups Recipes

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PEANUT BUTTER CUP CHOCOLATE CUPCAKES



Peanut Butter Cup Chocolate Cupcakes image

Satisfy your chocolate craving with these cupcakes. The creamy frosting topped with chopped peanut butter cups is the best part. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 11

1 package chocolate cake mix (regular size)
1-1/4 cups water
1/2 cup peanut butter
1/3 cup canola oil
3 eggs
24 miniature peanut butter cups
FROSTING:
6 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream
1/3 cup peanut butter
Additional miniature peanut butter cups, chopped

Steps:

  • In a large bowl, combine the cake mix, water, peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until smooth., Fill paper-lined muffin cups half full. Place a peanut butter cup in the center of each cupcake. Cover each with 1 tablespoonful batter. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in peanut butter. Cool, stirring occasionally, to room temperature or until mixture reaches a spreading consistency, about 10 minutes., Spread over cupcakes; immediately sprinkle with additional peanut butter cups. Let stand until set.

Nutrition Facts : Calories 269 calories, Fat 17g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 220mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE GANACHE PEANUT BUTTER CUPCAKES



Chocolate Ganache Peanut Butter Cupcakes image

I've been baking cakes for years and enjoy trying new combinations of flavors and textures. For this peanut butter cupcake recipe, I blended peanut butter and chocolate. As soon as I took the first bite, I knew I had created something divine! -Ronda Schabes, Vicksburg, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 2 dozen.

Number Of Ingredients 28

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup buttermilk
1 cup strong brewed coffee, room temperature
1/2 cup canola oil
2 large eggs, room temperature
1 teaspoon vanilla extract
FILLING:
1/2 cup creamy peanut butter
3 tablespoons unsalted butter, softened
1 cup confectioners' sugar
2 to 4 tablespoons 2% milk
GANACHE:
2 cups semisweet chocolate chips
1/2 cup heavy whipping cream
PEANUT BUTTER FROSTING:
1 cup packed brown sugar
4 large egg whites
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
2 cups unsalted butter, softened
1/3 cup creamy peanut butter
Chocolate curls, optional

Steps:

  • Preheat oven to 350°. In a large bowl, combine first 6 ingredients. Whisk buttermilk, coffee, oil, eggs and vanilla until blended; add to the dry ingredients until combined. (Batter will be very thin.) Fill paper-lined muffin cups two-thirds full. , Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, cream peanut butter, butter, confectioners' sugar and enough milk to achieve piping consistency. Cut a small hole in the corner of a pastry bag; insert a small round tip. Fill with peanut butter filling. Insert tip into the top center of each cupcake; pipe about 1 tablespoon filling into each., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Dip the top of each cupcake into ganache; place on wire racks to set., In a large heavy saucepan, combine brown sugar, egg whites, salt and cream of tartar over low heat. With a hand mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160°, 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 5 minutes. , Add butter, 1 tablespoon at a time, beating well after each addition. If mixture begins to look curdled, place frosting bowl in another bowl filled with hot water for a few seconds. Continue adding butter and beating until smooth. Beat in peanut butter 1-2 minutes or until smooth. , Place frosting in a pastry bag with large star tip; pipe onto each cupcake. If desired, top with chocolate curls. Store in an airtight container in the refrigerator. Let stand at room temperature before serving.

Nutrition Facts : Calories 498 calories, Fat 33g fat (16g saturated fat), Cholesterol 69mg cholesterol, Sodium 196mg sodium, Carbohydrate 50g carbohydrate (39g sugars, Fiber 2g fiber), Protein 6g protein.

CHOCOLATE PEANUT BUTTER MOUSSE–FILLED CUPCAKES



Chocolate Peanut Butter Mousse–Filled Cupcakes image

Provided by Ania Catalano

Categories     Cake     Chocolate     Soy     Dessert     Bake     Vegetarian     Kid-Friendly     Tofu     Vegan     Peanut Butter     Pescatarian     Tree Nut Free     Kosher     Small Plates

Yield Serves 18 (Makes 18 cupcakes)

Number Of Ingredients 20

CUPCAKES
2 3/4 cups sprouted spelt flour or whole wheat pastry flour
1 teaspoon baking powder
2 teaspoons baking soda
3/4 teaspoon sea salt
2/3 cup unsweetened cocoa powder, sifted
1/2 cup canola oil
1 1/4 cups light agave nectar
1 cup soy milk
1/2 cup firm silken tofu
1 tablespoon vanilla extract
2 tablespoons raw apple cider vinegar
FILLING
12 ounces light firm silken tofu
1/2 cup light agave nectar
1 cup smooth peanut butter
1 tablespoon vanilla extract
1/2 teaspoon sea salt
Vegan Chocolate Ganache Frosting
Chopped toasted peanuts, for garnish (optional)

Steps:

  • Preheat the oven to 325°F. Line 2 cupcake pans with 18 paper liners and fill the empty cups half full of water to prevent scorching.
  • To make the cupcakes, mix the flour, baking powder, baking soda, salt, and cocoa powder together in a large bowl. In a food processor, blend the canola oil, agave nectar, soy milk, tofu, vanilla extract, and vinegar, scraping down the bowl often. Blend until very smooth, with no chunks of tofu visible, about 2 to 3 minutes. Combine the wet ingredients with the dry ingredients. Stir well and spoon into the prepared cupcake pan, leaving some room at the top of each cup. Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the pan and place on a cooling rack. Cool completely before filling and frosting.
  • To prepare the filling, blend the tofu in a food processor until very smooth and creamy, approximately 1 to 2 minutes. Add the agave nectar and blend again. Add the peanut butter, vanilla extract, and salt and blend thoroughly until very light and smooth. Refrigerate for 1 to 2 hours to firm before filling the cupcakes.
  • To assemble the cupcakes, you will need a pastry bag fitted with a large, plain smooth tip. Fill the pastry bag with peanut butter mousse and insert the tip halfway into the top of a cupcake. Squeeze filling inside each cupcake just until it starts to expand.
  • Next frost the tops. If the frosting is too firm, heat in the microwave for a few seconds to soften it up. Spread the ganache evenly over the tops of the cupcakes. Let the cupcakes sit in the refrigerator until ready to serve.
  • Garnish with peanuts if desired.

CHOCOLATE PEANUT BUTTER 'BOX' CUPCAKES RECIPE BY TASTY



Chocolate Peanut Butter 'Box' Cupcakes Recipe by Tasty image

Here's what you need: chocolate cake mix, chocolate peanut butter cups, vanilla frosting, peanut butter

Provided by Tasty

Categories     Desserts

Yield 12 cupcakes

Number Of Ingredients 4

1 box chocolate cake mix, prepared according to package instructions
18 chocolate peanut butter cups
1 cup vanilla frosting
¾ cup peanut butter

Steps:

  • Preheat oven to 375°F (190°C).
  • In a large bowl, prepare the cake batter.
  • Divide the batter evenly among a lined muffin tin, filling halfway.
  • Place a peanut butter cup in each, then top with remaining batter, filling about ¾ of the way up.
  • Bake for 20 minutes, then cool.
  • In a separate bowl, combine peanut butter and vanilla frosting, stirring until smooth.
  • Then halve the remaining peanut butter cups.
  • Pipe the frosting onto each cupcake, then top with the peanut butter cup halves.
  • Enjoy!

Nutrition Facts : Calories 477 calories, Carbohydrate 63 grams, Fat 23 grams, Fiber 3 grams, Protein 8 grams, Sugar 42 grams

CHOCOLATE PEANUT BUTTER CUPCAKES



Chocolate Peanut Butter Cupcakes image

These Chocolate Peanut Butter Cups will give chocoholics and peanut butter lovers a reason to say Wow! Made with delicious Duncan Hines Swiss Chocolate Cake Mix, they are perfect anytime.

Provided by Duncan Hines(R) Canada

Categories     Trusted Brands: Recipes and Tips     Duncan Hines® Canada

Time 1h15m

Yield 30

Number Of Ingredients 4

1 package Duncan Hines® Moist Deluxe® Swiss Chocolate Cake Mix
1 tub Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
½ cup creamy peanut butter
15 miniature peanut butter cup candies, halved

Steps:

  • Preheat oven to 350 degrees F. Place 30 paper baking cups in muffin cups.
  • Prepare, bake and cool cupcakes according to package directions.
  • Combine frosting and peanut butter in medium bowl. Stir until smooth. Frost one cupcake. Decorate with peanut butter cup candy, cut-side down. Repeat with remaining cupcakes and candies.

Nutrition Facts : Calories 173.8 calories, Carbohydrate 26.1 g, Cholesterol 0.2 mg, Fat 7.7 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 2.1 g, Sodium 194 mg, Sugar 10.2 g

PEANUT BUTTER FILLED CHOCOLATE CUPCAKE



Peanut Butter Filled Chocolate Cupcake image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 24 cupcakes

Number Of Ingredients 17

10 ounces cream cheese, at room temperature
6 ounces peanut butter
1 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
2 1/4 cups cake flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
3 eggs, separated
1 1/3 cups whole milk
4 cups (1 quart) heavy cream
1/2 cup confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 325 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes).
  • For the peanut butter filling: In the bowl of a stand mixer with a paddle attachment, beat the cream cheese and peanut butter until smooth and fluffy. Beat in the granulated sugar. Beat in the vanilla and eggs, scrape down the sides of the bowl and continue to mix until smooth. Set aside.
  • For the chocolate cupcake batter: In a medium-sized mixing bowl, sift together the cake flour, cocoa powder, baking soda and salt.
  • In the bowl of a stand mixer with a paddle attachment, cream 1 cup of the granulated sugar with the oil. Slowly add the vanilla extract and egg yolks to the creamed sugar while mixing, and beat until incorporated.
  • In a large mixing bowl using an electric mixer with a whisk attachment, whip the egg whites and remaining 1/4 cup granulated sugar until firm peaks form. Do not over-whip.
  • Turn the stand mixer on the lowest speed. Add the dry ingredients and milk, alternating between the two and scraping down the sides after each addition. Mix on medium for 1 minute. Using a rubber spatula, gently fold the whipped egg whites into the chocolate batter in three parts.
  • Scoop one scoop of the chocolate cupcake batter into each cupcake liner. Top with one scoop of the peanut butter filling. The liners will be about two-thirds full. Bake until the cupcakes are nicely domed and the chocolate bounces back from gentle pressure, about 22 minutes; the peanut butter filling will not be firm. Remove from the pans and cool.
  • For the frosting: In the bowl of a stand mixer with a whisk attachment, whip the cream, confectioners' sugar and vanilla on medium speed until stiff peaks form. Be careful not to over-whip the cream.
  • Ice the cooled cupcakes with the frosting using a pastry bag fitted with the desired tip.

PEANUT BUTTER CHOCOLATE CUPCAKES



Peanut Butter Chocolate Cupcakes image

Since cupcakes are such a big thing right now, these are a sure to be a hit. They even have a hidden surprise!! The recipe calls for using jumbo muffin cups, but I use the normal cupcake size.

Provided by CoffeeB

Categories     Dessert

Time 40m

Yield 1 dozen jumbo

Number Of Ingredients 18

3 ounces cream cheese, softened
1/4 cup peanut butter, creamy
2 tablespoons sugar
1 tablespoon milk
2 cups sugar
1 3/4 cups flour
1/2 cup cocoa
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
2 eggs
1 cup water
1/2 cup vegetable oil
2 teaspoons vanilla
1/3 cup butter, softened
2 cups powdered sugar
6 tablespoons cocoa
3 -4 teaspoons milk

Steps:

  • In a small mixing bowl, beat cream cheese, peanut butter, sugar and milk until smooth.
  • Set aside.
  • In a bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda.
  • In another bowl, whisk the eggs, water, oil and vanilla.
  • Stir into dry ingredients just until moistened. (batter will be thin.).
  • Fill paper-lined jumbo muffin cups half full with batter.
  • Drop scant tablespoons of peanut butter mixture into center of each.
  • Cover with remaining batter.
  • Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.
  • Cool 10 minutes.
  • Remove from pans to wire racks.
  • Cool completely.
  • Combine frosting ingredients.
  • Frost cupcakes.
  • Store in refrigerator.

TASTES LIKE REESE'S® CHOCOLATE-FILLED PEANUT BUTTER CUPCAKES



Tastes Like Reese's® Chocolate-Filled Peanut Butter Cupcakes image

My sister and her friends were over when I made these imitation Reese's® peanut butter cup cupcakes, and they disappeared! Recipe is borrowed from the Jell-O® website, but I didn't want to make the cakes peanut butter and jelly, so I went for peanut butter and chocolate instead.

Provided by rileybrat

Time 1h15m

Yield 24

Number Of Ingredients 9

1 (18.25 ounce) package white cake mix
1 cup cold water
½ cup creamy peanut butter
1 (3.4 ounce) package instant vanilla pudding mix (such as Jell-O®)
3 large eggs
2 ½ cups confectioners' sugar
3 tablespoons milk, or more as needed
3 tablespoons unsweetened cocoa powder, or to taste
2 teaspoons cornstarch, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin pans with paper liners.
  • Combine cake mix, cold water, peanut butter, pudding mix, and eggs in a large bowl; beat with an electric mixer until smooth. Spoon into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 18 to 21 minutes. Cool in the pans for 5 minutes. Transfer to a wire rack and let cool completely, about 25 more minutes.
  • When the cupcakes are almost fully cooled, stir confectioners' sugar and milk together in a bowl. Add cocoa and cornstarch and stir until desired consistency; eyeballing it works well for icing.
  • Cut out a square in the top of each cooled cupcake. Fill with icing.

Nutrition Facts : Calories 200 calories, Carbohydrate 35.1 g, Cholesterol 23.4 mg, Fat 5.8 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 1.2 g, Sodium 233.3 mg, Sugar 28 g

PEANUT-BUTTER-FILLED CUPCAKES



Peanut-Butter-Filled Cupcakes image

Don't be fooled by this simply dressed cupcake. We hid its sweet secret inside: a creamy, fluffy peanut butter filling.

Provided by Martha Stewart

Categories     Cupcake Recipes

Time 45m

Yield Makes 12

Number Of Ingredients 14

Cooking spray
3/4 cup unsweetened cocoa powder, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled)
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon fine salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
6 tablespoons unsalted butter, room temperature
1/2 cup creamy peanut butter
1 1/2 cups marshmallow creme
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray, then dust with cocoa, tapping out excess. In a large bowl, whisk together cocoa, flour, granulated sugar, baking soda, baking powder, and salt. Using a mixer, beat in eggs, buttermilk, oil, and 3/4 cup water on medium until smooth, about 3 minutes.
  • Divide batter among cups and bake until a toothpick inserted in center of a cake comes out clean, about 20 minutes. Let cool in pan on a wire rack 5 minutes, then remove cupcakes and let cool completely on rack.
  • In a large bowl, using mixer fitted with the paddle attachment, beat butter and peanut butter on high until fluffy, 3 minutes; fold in marshmallow topping. Transfer to a zip-top bag and cut off one corner to make a 1/2-inch opening.
  • With a melon baller, scoop out center of each cupcake base and set aside (these pieces will plug cupcakes after filling). Hollow out each cupcake a bit more, discarding crumbs. Fill cavities with peanut butter mixture and replace plugs. (Refrigerate in an airtight container, up to 1 week.) To serve, dust with confectioners' sugar.

Nutrition Facts : Calories 380 g, Fat 16 g, Fiber 3 g, Protein 7 g, SaturatedFat 6 g

CHOCOLATE CUPCAKES FILLED WITH PEANUT BUTTER CUPS



Chocolate Cupcakes Filled With Peanut Butter Cups image

I met some friends in America, and they gave me one of these, and it was the best cupcake I have ever come across! They helped me make them later, and they were so easy!

Provided by Perfect Pixie

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

7 ounces milk chocolate
3/4 cup butter or 3/4 cup margarine
1 teaspoon vanilla extract
1 1/3 cups granulated sugar
4 large eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
12 miniature peanut butter cups

Steps:

  • Preheat oven to 350°F.
  • Line muffin pan with baking cups.
  • Melt chocolate and butter together.
  • stir in vanilla extract.
  • In a separate bowl combine sugar, unbeaten eggs, flour, baking powder and salt.
  • Stir in chocolate mixture.
  • Fill muffin cups half full.
  • place peanut butter cup in center of each and top with remaining batter.
  • Bake 20-25 minutes or until a wooden pick inserted in the center comes out clean.

Nutrition Facts : Calories 375.8, Fat 20.3, SaturatedFat 10.9, Cholesterol 105.2, Sodium 203.9, Carbohydrate 44.1, Fiber 1.1, Sugar 34.2, Protein 5.3

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CHOCOLATE PEANUT BUTTER CUPS RECIPE - THE SPRUCE EATS
2022-06-03 Spoon the chocolate over the cup and spread it to the edges, letting it flow over the top and sealing the peanut butter in the cup. Gently tap the cup against the counter to smooth out the top. Refrigerate the peanut butter cups to set the chocolate, for about 20 minutes. After the chocolate has set, your peanut butter cups are ready to be enjoyed!
From thespruceeats.com


CHOCOLATE PEANUT BUTTER CUPCAKES - AMANDA'S COOKIN'
2021-09-05 Pre-heat the oven to 350 F. Cream together the butter and granulated sugar for a few minutes using a stand mixer or hand mixer. Beat in the egg, vanilla, and buttermilk. In a separate bowl, stir the instant coffee into the hot water …
From amandascookin.com


CHOCOLATE PEANUT BUTTER CUP CUPCAKES - BUTTER WITH A SIDE …
2013-02-18 Peanut Butter Drizzle. If desired and for added taste, put about 1/2 cup of creamy peanut butter to a ziplocked bag and warm slowly in microwave. Start with 20 seconds, test to see if it is melted enough, if not, do 10 additional seconds. Then, cut off a small corner of the bag and drizzle the melted peanut butter over the cupcakes.
From butterwithasideofbread.com


CHOCOLATE PEANUT BUTTER CUPCAKES - FOOD FOLKS AND FUN
2022-05-20 First, preheat the oven to 350 degrees F. Then line the cupcake pans with paper liners. Next, using a large bowl, beat together the confectioners’ sugar, peanut butter, and vanilla. Roll the mixture into 1-inch balls and set the balls on a baking sheet.
From foodfolksandfun.net


CHOCOLATE PEANUT BUTTER FILLED CUPCAKES - JUSTJENN RECIPES
2010-11-21 3/4 cup (1-1/2 sticks) butter 1-3/4 cups sugar 3 eggs 2-1/4 cups cake flour 1-1/2 teaspoons baking powder 1/4 teaspoon salt 1 cup milk 2 teaspoons vanilla. Chocolate Peanut Butter Mascarpone Frosting (recipe, here) Let’s get this straight, there’s one place that knows peanut butter and does it right and that’s Peanut Butter and Co. in New
From justjennrecipes.com


EASY CHOCOLATE PEANUT BUTTER CUPS RECIPE - DINNER, THEN DESSERT
2020-09-14 In a large mixing bowl, whisk together peanut butter and powdered sugar until well combined. Place the chocolate in a microwave-safe bowl and microwave in 30-second increments, stirring each time, until melted. Put 1 tablespoon of the melted chocolate evenly over the bottom of each muffin cup.
From dinnerthendessert.com


25 FILLED CUPCAKES YOU’LL FLIP FOR - INSANELY GOOD RECIPES
2022-06-05 23. Vanilla, Elderflower, and Gooseberry Jam Cupcakes. These delicate, sophisticated cupcakes would fit right in at a traditional English garden party (but they’re ideal for less formal occasions, as well). They’re sweet, aromatic, floral, and fruity, and you’ll love them down to the last bite. 24.
From insanelygoodrecipes.com


CHOCOLATE PEANUT BUTTER CUPCAKES {RECIPE}
Aug 20, 2021 - Chocolate and peanut butter... a marriage made in heaven! I recently found some cute tiny sized Reese's peanut butter cups at the store and thought they would look perfect on cupcakes. I mean how could topping a cupcake with pieces of
From pinterest.ca


PEANUT BUTTER CHOCOLATE CUPCAKES - STEPHANIE'S SWEET TREATS
2021-03-28 STEP 1: The filling. Using a mixer, beat the peanut butter, marshmallow fluff, milk, and cinnamon until combined. Then, add in the powdered sugar. STEP 2: Fill the cupcakes. Use a cupcake corer or a sharp knife to cut a hole in the middle of the cupcake. Cut a hole ⅔rds down and toss the tops.
From stephaniessweets.com


CHOCOLATE PEANUT BUTTER CUPCAKES RECIPE - SERIOUS EATS
2020-04-14 In large bowl, whisk sugar, buttermilk, oil, egg, and vanilla until combined and smooth. Whisk in dry mixture until smooth. Spoon batter into cupcake cups, dividing evenly. Bake until center is just set, about 25 minutes. Let cool in pan 10 minutes, then transfer cupcakes to wire rack to cool completely.
From seriouseats.com


CHOCOLATE PEANUT BUTTER CUPCAKES - CRAFT CREATE COOK
2021-11-01 As for making the chocolate ganache, make sure you execute a little patience. Test a cupcakes first, make sure after you dip it into the ganache and flip it upright, make sure it doesn’t run off the edges. If that happens, your ganache isn’t ready. Let it set to give it time to harden a bit more.
From craftcreatecook.com


DOUBLE CHOCOLATE PEANUT BUTTER FILLED CUPCAKES
2016-06-10 In a mixing bowl, cream the butter and sugar together until light and fluffy, about 4 minutes. Add the eggs, one at a time until well incorporated. Mix in the vanilla and coffee. Add half of the flour mixture and combine. Add half of the buttermilk and combine. Scrape down the sides and bottom of the bowl.
From 365daysofbakingandmore.com


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