• Preheat oven to 350℉.
• In a separate bowl, add the flour, sifted cocoa, baking soda, baking powder and salt. Whisk to blend and set aside.
• In the bowl of your mixer, beat the softened butter on medium speed until light and creamy. Add the vegetable oil and vanilla. Gradually add the sugar and mix until light and fluffy, approximately 4 to 5 minutes.
• Add the eggs one at a time, mixing after each egg just until the yellow disappears. Scrape down the sides and bottom of the bowl as needed.
• Mixing on low speed, alternately add the flour mixture and milk to the sugar mixture, beginning and ending with the dry ingredients. (3 additions of dry ingredients and 2 additions of milk)
• Add the cup of hot coffee at this time and mix to blend. The batter will be very thin. Don't worry this is how it should be. This recipe makes 9 cups of batter (enough for 36 cupcakes)
• Line the cupcake pan with cupcake liners. Scoop about ¼ cup batter into each liner. Bake at 350℉ for 18-20 minutes or until a toothpick can be inserted and removed with no crumbs or just a few crumbs attached (or when the centers spring back when lightly touched).
• Pop the cupcakes out of the pan soon after removing from oven. (We do this within just a few minutes of removing)

Peanut Butter Buttercream

• In the bowl of your mixer add the butter and mix on medium speed until the butter is softened and smooth. Add the peanut butter and mix until blended.
• Gradually add the powdered sugar alternately with the milk. Add vanilla. Mix on medium speed 4 to 5 minutes until smooth.

Decorating the Cupcakes

• We filled the inside of our cupcakes with frosting as well. This is optional. To do this, we inserted a filled piping bag (with tip snipped away) into the top of each cupcake and pushed it halfway down, squeezing the bag for 2-3 seconds. (You can do a trial run if you have an extra cupcake, or simply pipe for 2-3 seconds onto a plate for an idea of how much filling you will be putting in.)
• Time to frost! Frost however you like. We added basic swirls to the tops of our cupcakes using a 1M (large star) piping tip. We started in the center and spiraled outward while holding the bag vertically.
• We topped our cupcakes with sliced Reese's Cups (We used the "Thins" Reese's Cups but you could use miniature cups if you'd like!)