Chocolate Cupcakes and Peanut Butter Icing

This is my favorite cupcake recipe to bake (so far!). I love how the chocolatey goodness comes together and the coffee really makes it! I think it adds such great flavor to the chocolate batter. And, let’s face it, chocolate meets peanut butter is like Bert meets Ernie…Elizabeth meets Mr. Darcy…Bella meets Edward…wait, I’m getting ahead of myself. But, really, not much in life gets better than this! Peanut butter frosting? Hellllooooo, lover.

I made these for a birthday celebration for two of my friends and they loved them! It also gave me an excuse to use my cute new cupcake carrier from Crate & Barrel. Double score!

Chocolate Cupcakes & Peanut Butter Icing

Makes: 22
Recipe courtesy Barefoot Contessa

1 1/2 sticks unsalted butter, room temperature
2/3 cup sugar
2/3 cup light brown sugar, packed
2 eggs, room temperature
2 teaspoons vanilla extract
1 cup buttermilk, shaken, room temperature
1/2 cup sour cream, room temperature
2 tablespoons brewed coffee
1 3/4 cups flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt

1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, room temperature
3/4 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup heavy cream
Chopped peanuts, for garnish (optional)

Preheat oven to 350. Line cupcake pans with paper liners.

In bowl of electric mixer fitted with paddle attachment, cream butter and two sugars on high speed until light and fluffy, approximately 5 minutes. Lower speed to medium, add eggs one at a time, then add vanilla and mix well. In separate bowl, whisk buttermilk, sour cream, and coffee. In another bowl, sift together flour, cocoa, baking sida, and salt. On low speed, add buttermilk mixture and flour mixture alternately in thirds to mixer bowl, beginning with buttermilk mixture and ending with flour mixture. Mix only until blended. Fold batter with rubber spatula to be sure it’s completely blended.

Divide batter among cupcake pans (one rounded standard ice cream scoop per cup is the right amount). Bake in middle of oven for 20 to 25 minutes, until toothpick comes out clean. Cool 10 minutes, remove from pans, and allow to cool completely before frosting.

To make frosting, place confectioners’ sugar, peanut butter, butter, vanilla, and salt in bowl of electric mixer fitted with paddle attachment. Mix on medium-low speed until creamy, scraping down bowl with rubber spatula. Add cream and beat on high speed until mixture is light and smooth.

Frost each cooled cupcake with peanut butter icing. If desired, sprinkle with chopped peanuts.


~ by spontaneoustruth on December 1, 2009.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s