This recipe is straight from the infamous Ina Garten, a.k.a. ‘Barefoot Contessa’. I didn’t change a thing from her recipe because quite frankly, it was perfect the way it was!!
If any of you know me personally, you know that my favorite ice cream flavor is chocolate peanut butter. My favorite candy bar is Snickers. I eat peanut butter straight off of a spoon as a snack during my work day. I don’t need an excuse to pop pieces after pieces in my mouth of chocolate at ANY time of the day, hungry or not. 🙂 So, it must be little surprise that I am posting a chocolate peanut butter recipe, and more surprising that this amazing duo has not graced this blog until now!!! 😛
I made these creamy, chocolatey, and light cupcakes for the holidays and gave them to some friends. I know many people that have nut allergies themselves or there is an allergy in their home – in which case you are welcome to just use a different frosting! The actual cupcake is so delicious, you may not even feel the need to have a frosting at all!
PS – this is the perfect ending to an amazing meal. Just pair it with a good bottle of dessert wine or a glass of hot tea or cocoa and you’re all set 😉
Yields: Approximately 18 cupcakes
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
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 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 another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, 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). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
Frost each cupcake with Peanut Butter Icing (recipe below) and sprinkle with chopped peanuts, if desired.
Kathleen’s Peanut Butter Icing:
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
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.