Hocus Pocus Cupcakes

Directions

1. Set your oven to 375°F and line two cupcake pans with paper liners.
2. In a large bowl, combine 1 cup boiling water, 3/4 cup unsweetened cocoa powder, and 1 teaspoon espresso powder (if using). Let the mixture sit for 5 minutes to allow the chocolate flavor to develop.
3. In a medium bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
4. Whisk 1 cup milk, 2 large eggs (room temperature), and 1/2 cup vegetable oil into the cooled cocoa mixture. Then stir in the flour mixture until the batter is smooth.
5. Fill each cupcake liner about 3/4 full with batter.
6. Bake for 20-25 minutes, until the tops spring back when lightly pressed. Transfer the pans to a cooling rack and let the cupcakes cool completely.
7. Beat 1/2 cup softened salted butter and 1 cup creamy peanut butter together until creamy. Gradually mix in 1 cup powdered sugar on low speed, then increase to medium and beat for 3-4 minutes until light and fluffy.
8. Transfer the peanut butter filling to a piping bag fitted with a plain medium tip. Pipe about 1 tablespoon of filling into the center of each cooled cupcake from the top (the filling will be covered by frosting later).
9. In a large mixer bowl with a paddle attachment, beat 2 cups salted butter on medium speed for 5 minutes until light and fluffy.
10. Reduce speed to low and gradually add 2 pounds powdered sugar and 1 tablespoon vanilla extract. Add 2 tablespoons milk one tablespoon at a time. Then increase speed to medium and mix for 3 more minutes until creamy and light.
11. Divide the buttercream into three bowls. Add yellow, orange, and purple food coloring to each bowl, mixing until vibrant colors are achieved.
12. Transfer each colored buttercream into a separate piping bag fitted with a large star tip.
13. For one-third of the cupcakes, pipe a swirl of yellow buttercream: place the tip in the center, apply pressure, and swirl around while moving upward.
14. For another third, pipe a swirl of orange buttercream, then add two small swirls on the top sides of the buttercream.
15. For the remaining third, pipe a swirl of purple buttercream, but as you reach the top, continue piping at an angle and then draw the bag away, letting the tip of the swirl flop over.
16. Sprinkle all cupcakes with silver edible glitter for a magical sparkly effect.