I found this recipe on another blog and it is originally from Ina Garten also known as the Barefoot Contessa. All I can say is that if all of her recipes are this good I am about to start investing in some new cookbooks. Make the cupcakes and enjoy.
- 12 tablespoons (1 1/2 sticks) of unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar, packed (I used dark brown and it was fine)
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup of buttermilk, shaken, at room temperature
- 1/2 cup sour cream, at room temperature
- 2 tablespoons brewed coffee
- 1 3/4 cups of all-purpose flour
- 1 cup good cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon of kosher salt
- Preheat oven to 350. Line cupcake pans with paper liners.
- In a separate bowl, whisk together the buttermilk, sour cream, and coffee.
- In another bowl, sift together the flour, cocoa, baking soda, and salt.
- In an electric mixer with a paddle attachment, cream the butter and both sugars on high speed until light and fluffy – approx. 5 minutes.
- Lower speed to medium and add the eggs, one at a time, and then add the vanilla and mix well.
- 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.
- Bake in the middle of the oven for 20 – 25 minutes, until a toothpick comes out clean or until you touch the middle and it bounces back up.
- Cool for 10 minutes, remove from pan, and allow to cool completely before frosting.
Peanut Butter Icing
- 1 cup confectioners’ sugar
- 1 cup creamy peanut butter
- 5 tablespoons of unsalted butter, at room temperature
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/3 cup heavy cream
- Mix confectioners’ sugar, peanut butter, butter, vanilla, and salt with the paddle attachment of an electric mixer. Beat on medium-low speed until creamy – scrape down sides of bowl as you work.
- Add the cream and beat on high speed until the mixture is light and smooth.
It should end up looking something like this.
The next few pics are of the finished product. I used a pastry bag to ice my cupcakes, but they could easily be done with a knife. You could also decorate the tops with either salted chopped peanuts of chocolate chips if you wanted to do so. Regardless of what you might want to add to them, make them- they are amazing. I think I might actually use the cake as a base for some other icings in the near future.