Chocolate Cupcakes with Peanut Butter Icing

Unfortunately I didn’t get a picture of these, but I made them over the weekend and they were devoured. They are found in the book “Barefoot Contessa at Home” by Ina Garten, and they are really delicious. I’m really into the chocolate/peanut butter combination in whatever form I can find it in, so these really fit the bill. Enjoy!

Ingredients for Cupcakes:
1 1/2 sticks unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 eggs, at room temperature
2 tsp vanilla extract
1 cup buttermilk, shaken
1/2 cup sour cream
2 tbs brewed or instant coffee
1 3/4 cups all purpose flour
1 cup cocoa powder
1 1/2 tsp baking soda
1/2 tsp kosher salt
Peanut Butter Icing (recipe to follow)

Directions:
Preheat oven to 350F. Line cupcake pans with paper liners.
In the bowl of an electric mixer with a paddle attachment (or you can easily do this with a handmixer), cream the butter and 2 sugars until light and fluffy. Add eggs one at a time, then the vanilla; mix well. In a separate bowl, whisk together the buttermilk, sour cream and coffee. In yet another bowl, sift together the flour, cocoa powder, baking soda, and salt. On low speed, mix in the buttermilk mixture and the flour mixture, alternating until done. Start with the buttermilk and end with the flour. Make sure it’s all completely blended, but do not overmix.
Divide the batter evenly among the cupcake tins by using one rounded ice cream scoop of batter per tin. Bake in the middle of the oven for 20-25 minutes, until a toothpick comes out clean. Cool 10 minutes in the pan, then remove to a cooling rack. Ice them once they are completely cooled.

PEANUT BUTTER ICING
Ingredients:
1 cup confectioner’s sugar
1 cup creamy peanut butter
5 tbs unsalted butter, at room temperature
3/4 tsp vanilla extract
1/4 tsp kosher salt
1/3 cup cream or half-n-half
Directions:
Place all ingredients except the cream in the bowl of an electric mixer with a paddle attachment (or you can easily do this with a handmixer). Mix on medium-low speed until creamy. Add the cream and beat on high speed until incorporated and mixture is light and smooth. Frost cupcakes with it!

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About jwall915

I love to cook and I love to travel! This blog explores my love of both. I share recipes and restaurant reviews, and I blog the trips I take.
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