Chocolate Cupcakes and Peanut Butter Icing

By MarieR

Ingredients

• 12 tablespoons (1 1/2 sticks; 12-ounces) butter, unsalted room temperature
• 2/3 cup sugar
• 2/3 cup light brown sugar packed
• 2 eggs extra-large room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (8-ounces) buttermilk, shake well room temperature
• 1/2 cup (4-ounces) sour cream room temperature
• 2 tablespoons brewed coffee
• 1 3/4 cups all-purpose flour
• 1 cup (8-ounces) good cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon kosher salt
• salted peanuts, chopped to decorate optional
• KATHLEEN'S PEANUT BUTTER ICING
• 1 cup confectioner's sugar
• 1 cup creamy peanut butter
• 5 tablespoons unsalted butter room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup (2 2/3 -ounces) heavy cream

Details

Servings 14

Preparation

Step 1

Prep Time: 15 minutes; Inactive Prep Time: 10 minutes
Cook Time: 25 minutes
Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer: 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.

Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

Kathleen's 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.

Yield: 14 to 15 cupcakes