Monday, June 23, 2008

Chocolate Cupcakes with Peanut Butter Frosting!

Need I say more than the title??

I saw Ina Garten (Barefoot Contessa) make this on the Food Network a couple of weeks ago & have been waiting for a reason to make them. So when Matt said it was his co-workers birthday yesterday I knew I had the perfect cupcake to make. They are UNBELIEVABLE. I seriously could have eaten the whole bowl of frosting myself. The frosting is super creamy & the peanut butter has a light creamy taste, it's not too overpowering. They're seriously awesome cupcakes.

Chocolate Cupcakes and Peanut Butter Icing

Barefoot Contessa

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 (I didn't use obviously)

1 3/4 cups all-purpose flour

1 cup good cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon kosher salt

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 and sour cream. 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 (I didn't add chopped peanuts, I wanted it to just be creamy).

Kathleen's Peanut Butter Icing:

1 cup confectioners' sugar

1 cup creamy peanut butter

5 tablespoons unsalted butter, at room temperature (I only used 4 T because that's what I had left from the stick & a half from the cupcakes & I didn't want to open another stick of butter. Believe me, I didn't miss the 1 T in the taste)

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.

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