RECIPE: Moist Chocolate Cupcakes with Swiss Meringue Peanut Buttercream - New England Innkeeper

Ingredients

• 2 Cups Granulated Sugar ((400 grams))
• 1 3/4 Cups AP Flour ((245 grams))
• 3/4 Cup Cocoa Powder ((60 grams))
• 1 1/2 tsp Baking Powder ((7 grams))
• 1 1/2 tsp Baking Soda ((7 grams))
• 1 tsp Salt ((6 grams))
• 2 Large Eggs ((100 grams))
• 1 Cup Whole Milk ((240 grams))
• 1/2 Cup Vegetable Oil ((112 grams))
• 2 tsp Vanilla Extract ((10 grams))
• 1 Cup Boiling Water ((240 grams))
• 1 tsp Espresso Powder ((2 grams))
• 1 Cup Granulated Sugar ((200 grams))
• 5 Large Egg Whites ((150 grams))
• 1/8 tsp Salt
• 1/8 tsp Cream of Tartar
• 28 TBSP Unsalted Butter ((392 grams or 3 1/2 sticks) Cut into 28 pieces and softened to 65-68°F.)
• 1 Cup Creamy Peanut Butter ((256 grams))
• 1 1/4 tsp Vanilla Extract ((6 grams))