Barefoot Contessa's Chocolate Cupcakes and Peanut Butter Icing

"From Barefoot Contessa at Home cookbook."
 
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photo by Sweet Sugarplums photo by Sweet Sugarplums
photo by Sweet Sugarplums
Ready In:
45mins
Ingredients:
19
Yields:
24 cupcakes
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ingredients

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directions

  • 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.

Questions & Replies

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  1. Jean C.
    Just curious if the peanut butter frosting can be made ahead of time (2 days) and will be fine when brought to room temperature?
     
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Reviews

  1. tracie2
    frosting was amazing but didn't care for the cupcake part. Next time I'll use my normal recipe but this frosting
     
  2. specialtycakescharl
    The recipe on this site was over written and could not be deciphered. I was looking forward to trying the peanut butter icing but could not read the ingredients or directions.
     
  3. veggirl76
    5 stars for the icing. I added a little more sea salt to it AND used the salted butter. Since the cupcake recipe didn't get reviews as good as the icing, I used the Hershey's "perfectly chocolate" cake recipe instead and they got rave reviews at my husband's birthday party. I topped them with 1/2 of a mini peanut butter cup and they were delicious! Note: If you use the Hershey's cake recipe, ONLY FILL THE CUPCAKE CUPS 1/2 FULL!
     
  4. nopolo
    I used the frosting on another cupcake recipe. So, the five starts is for the frosting. It got rave reviews from the party guests. Light, fluffy, flavorful and an easy fix.
     
  5. pheebess
    This frosting is SO good! I did not make the cake, as I have fallen in love with the peanut butter chocolate cake recipe #261980, but I find that it's peanut butter frosting is not peanut-buttery enough. This is just what I was looking for. I substituted half and half for the heavy cream. I also used salted butter, and I meant to leave out some of the salt called for in the recipe, but I forgot, and it still turned out delicious.
     
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Tweaks

  1. Warren Wang
    We love this recipe. I use just a little less sugar, but other than that, it's an incredible icing! I used a box mix, and substituted water with milk, and oil with butter.
     

RECIPE SUBMITTED BY

<p>I am a native Texan and have lived in North Texas all my life. <br />I have a wonderful husband and we celebrated our 22nd wedding anniversary on July 15, 2014!&nbsp;<br /><br /><a href=/\\expio1\users\jwilliams\My></a>I have three beautiful boys aged 17, 15, and 15.&nbsp;<br /><br />And then there's my little girls, Daisy &amp; Chloe. Daisy is a terrier mix and Chloe is a Maltie-Poo.<br /><br /><br /><br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif alt=/ /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <br /><br /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=/ /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> <img src=http://www.recipezaar.com/members/home/67103/smPACp.jpg alt=/ /> <br /><br /><img src=http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg alt=/ /> <br /><br /><img src=http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg alt=/ /></p>
 
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