Chocolate Cupcakes with Peanut Butter Icing

By JanetLynn198

Ingredients

• Peanut Butter Icing:
• 12 tbsp unsalted butter, room temp
• 2/3 cup sugar
• 2/3 cup packed light brown sugar
• 2 XL eggs, room temperature
• 2 tsp vanilla
• 1 cup buttermilk, room temperature
• 1/2 cup sour cream, room temperature
• 2 tbsp coffee
• 1 3/4 cups all-purpose flour
• 1 cup cocoa powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cup confectioners sugar
• 1 cup cream peanut butter
• 5 tbsp unsalted butter, room temperature
• 3/4 tsp vanilla
• 1/4 tsp kosher salt
• 1/3 cup heavy cream

Details

Servings 15

Preparation

Step 1

1. Preheat oven to 350F. Line cupcake pans with paper liners.

2. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and both sugars on high speed until light and fluffy, about 5 mins. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well.

3. In a separate bowl, whisk together the buttermilk, sour cream and coffee.

4. In another bowl, sift together the flour, cocoa, baking soda and salt.

5. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

6. Divide the batter among the cupcake pans. Bake in the middle of the oven for 20-25 mins, until a toothpick comes out clean. cool for 10 mins, remove from the pans and allow to cool completely.

7. Meanwhile prepare frosting by adding 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 needed. Add the cream and beat on high until the mixture is light and smooth.