From Barefoot Contessa at Home cookbook.
Make and share this Barefoot Contessa's Chocolate Cupcakes and Peanut Butter Icing recipe from Food.com.
- 12 tablespoons 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
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
- chopped salted peanuts, to decorate (optional)
- 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.
- 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.
- Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.