Tuesday, May 18, 2010

Chocolate Cupcakes and Peanut Butter Icing

Chocolate Cupcakes and Peanut Butter Icing
from Ina Garten


  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 2/3 cup light brown sugar, packed
  • 2 extra-large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk, shaken, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 2 tablespoons brewed coffee
  • 1 3/4 cups all-purpose flour
  • 1 cup good cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • Kathleen's Peanut Butter Icing, recipe follows
  • Chopped salted peanuts, to decorate, optional


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.
Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
Kathleen's Peanut Butter Icing:
  • 1 cup confectioners' sugar
  • 1 cup creamy peanut butter
  • 5 tablespoons unsalted butter, at room temperature
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/3 cup heavy cream
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.

{cooks note}

I made these a few months ago for Blake's Birthday Party.  His request.  They are really good cupcakes with lot's of flavor.  I left out the coffee (coffee is a flavor enhancer for chocolate).  To add an extra touch, I would add chopped peanuts to the top like Ina does. Blake wasn't down with that, so they were left off.  You get the idea, though.  Don't you just love the liners?

 I bought these liners at one of my favorite online baking stores--Bake It Pretty.  They have the most lovely items to package up your baked goodies in.  I couldn't pass these up on my last order.  It's practically impossible to shop there without continually adding items to your cart.  Trust me.  Their prices are so affordable too.
 These baking cups stand up by themselves.  No muffin tins required.  
A sea of chocolate peanut butter goodness.
Try these out for your next little get together.  You won't be disappointed...and neither will your guests.


sweeter than cupcakes said...

These look delightful! I love Bake it Pretty too. I know what you mean about adding more and more to your cart.

I BLEED PINK said...

Oh wow, those cupcakes look so yummy.

Made With Pink said...

Mmm, these look amazingly delicious!

Anonymous said...

I made these and added chocolate chips and they were so good!