1-Gathering and Mixing: First, preheat the oven to 350°F (175°C) and line a standard cupcake tin with 14 liners to get everything ready. In a medium bowl, whisk together 3/4 cup all-purpose flour, 1/2 cup cocoa powder, 2 teaspoons espresso powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and a pinch of salt until well combined. In a large bowl, whisk 2 large eggs, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1/3 cup vegetable or canola oil, and 2 teaspoons vanilla extract until the mixture is smooth and creamy.

2-Next, add half of the dry ingredients and half of the 1/2 cup buttermilk to the wet mixture, whisking gently to blend. Then, stir in the remaining dry ingredients and buttermilk until just combined, avoiding overmixing for a light texture. Pour the batter into the cupcake liners, filling them halfway full as it rises a lot during baking this tip ensures even cooking and prevents overflow.

3-Baking and Frosting: Bake the cupcakes for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean, for that perfect golden finish. Let the cupcakes cool for at least 15 minutes in the tin before moving them to a wire rack. For the frosting, beat together 1 stick unsalted butter, 1 cup confectioner’s sugar, 3/4 cup creamy peanut butter, and 1 teaspoon vanilla extract until it’s light and fluffy, then spread it on the cooled cupcakes for a delicious topping.