For the cupcakes:
2 c sugar, brown or white
2 c all purpose flour
2/3 c high quality cocoa powder, Valrhona 1 ts see salt
2 ts baking powder
2 large eggs
1/2 c room temperature melted butter
1 c coffee
1 c buttermilk, though plain will do
2 ts vanilla extract
Frosting Cream:
1 c white sugar
4 large egg whites, room temperature
1 1/2 ts vanilla extract
2 sticks (8 oz) butter, cut in small cubes 1/2 c peanut butter or more, to taste
1 tbs red peppercorns, crushed
Preheat the oven to 350° F and prepare your cupcake pan with liners.
Sift the flour, cocoa, and baking powder into a large bowl. Add the sugar and salt-whisk until combined.
Whisk the buttermilk, eggs, coffee, melted butter and vanilla with the dry ingredients until they are no lumps. Fold in the walnuts. Spoon the batter into the cupcake liners -2/3 full.
Bake for about 15 minutes or until a toothpick comes out clean. Let them cool completely before frosting. Pipe icing on top of the cupcakes.
Add your egg whites and sugar in a small bowl over a double boiler. Whisk them until the sugar is dissolved and the mixture is hot. Remove from the heat. Whip with a mixer into a fluffy meringue. While whisking, add the butter pieces one at a time until melted and thoroughly incorporated. Add the vanilla extract. Follow with the peanut butter and the peppercorns, until well combined and fluffy.