Chocolate Cupcakes and Peanut Butter Icing

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.

Ingredients:

  • 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

Directions:

  • 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.
My 3 separate bowls!

My 3 separate bowls!

  • Lower speed to medium and add the eggs, one at a time, and then add the vanilla and mix well.
This is what it should look like while you are blending. It's a nice action shot if you ask me.

This is what it should look like while you are blending. It's a nice action shot if you ask me.

  • 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.
Nicely Divided

Nicely Divided

  • 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.
Cooling down and getting ready to be iced!

Cooling down and getting ready to be iced!

Peanut Butter Icing

Ingredients:

  • 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

Directions:

  • 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.                                   dsc00041

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.

I think they are so cute looking.

I think they are so cute looking.

Look at that side profile.

Look at that side profile.

That is some nice pastry bag work my friends.

That is some nice pastry bag work my friends.

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1 Comment

Filed under Chocolate, Cupcakes

One response to “Chocolate Cupcakes and Peanut Butter Icing

  1. how about desserts without peanut butter? i think i’m on a peanut butter overload! hahah! keep up the lovely recipes!

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