Chocolate Cupcakes And Peanut Butter Icing
Serves: 4
Brad Rosenbaum
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
56
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cup
Granulated Sugar3 tsp
Pure Vanilla Extract2 tbsps
Brewed Coffee1.75 cups
All-Purpose Flour1 cup
Cocoa Powder (good)1.5 tsps
Baking Soda1 tsp
Kosher Salt1 cup
Sugar (confectioners')1 cup
Creamy Peanut Butter1 cup
Heavy CreamDirections:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F
3
Line cupcake pans with paper liners
4
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and two sugars on high speed until light and fluffy, approximately 5 minutes
5
Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well
6
In a separate bowl, whisk together the buttermilk, sour cream and coffee
7
In another bowl, sift together the flour, cocoa, baking soda and salt
8
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
9
Mix only until blended
10
Fold the batter with a rubber spatula to be sure it's completely blended
11
Divide the batter among the cupcake pans (one rounded standard ice cream scoop per cup is the right amount)
12
Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean
13
Cool for 10 minutes, remove from the pans and allow to cool completely before frosting
14
Frost each cupcake with the peanut butter icing and sprinkle with chopped peanuts if desired
15
Place the confectioners' sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment
16
Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work
17
Add the cream and beat on high speed until the mixture is light and smooth