bake · chocolate · dessert

Chocolate Cupcakes and Peanut Butter Icing

CUPCAKES!

cupcakes

 

I made these for work! I added a little more salt in the frosting because it needed a saltier taste. There was an optional addition of salted peanuts on top of this but I didn’t do that. I made these cupcakes because I have a job interview and I am feeling kind of weird so I thought cupcakes could make the office feel a little more like it used to feel to me. Like Home.

Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee ***** NOTE!!!
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Peanut Butter Icing recipe:
1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Preheat the oven to 350 degrees F.

FOR GOODNESS SAKE ! make sure you take everything out of the fridge in time so it’s all room temp. this part always gets me.

Line cupcake pans with paper liners.

In a kitchenaid bowl (or just a large bowl), cream the butter and both sugars on high speed until light and fluffy, approximately 5 minutes.

Lower the speed to medium.

Add the eggs 1 at a time, then add the vanilla and mix well.

In a separate bowl, whisk together the buttermilk, sour cream, and coffee.

In a third bowl, sift together the flour, cocoa, baking soda, and salt.

On low speed with the Kitchenaid, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended.
Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount OR fill cupcake liners about 2/3 full). Bake in the middle of the oven for 18-25 minutes (my oven was about 19 minutes), until a toothpick comes out clean.
Kathleen’s Peanut Butter Icing:
Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment.

Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.

Add the cream and beat on high speed until the mixture is light and smooth.
2006, Barefoot Contessa at Home, All Rights Reserved

Read more at: http://www.foodnetwork.com/recipes/ina-garten/chocolate-cupcakes-and-peanut-butter-icing-recipe.html?oc=linkback

 

Advertisements