Even though Mr. Right and I try to limit our dessert intake, I absolutely want sweets now and then. I found that baking cupcakes is a great way to have something sweet because the portions are small, they can be frozen easily, and they are delicious. We have shared some great cupcake recipes here, here, and here, and today I have my girl Ina Garten’s (The Barefoot Contessa) chocolate cupcake with peanut butter frosting. If you like Reese’s Cups, then you will love these goodies.
CHOCOLATE CUPCAKES WITH PEANUT BUTTER FROSTING
Source – The Barefoot Contessa
12 tablespoons (1 ½ 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
½ cup sour cream, at room temperature
2 tablespoons brewed coffee
1 ¾ cups all-purpose flour
1 cup good cocoa powder
1 ½ teaspoons baking soda
½ teaspoon kosher salt
Preheat the oven to 350 degrees. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and two sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs one 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 (one 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.
Kathleen’s Peanut Butter Icing
1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
¾ teaspoon pure vanilla extract
¼ 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.
Thanks so much for stopping in. I have a boat load of housework to do today since I have been at Jordan’s for the past week. Next week I’m headed to our son’s new digs to help him get settled in before his new wife gets home from a business trip (producing/directing a documentary) in Thailand. Spending time with the off-spring one of my favorite pastimes, so I’m bragging – not complaining. We will see you back here tomorrow with our selections for the week.
