Chocolate Cupcakes with Peanut Butter Icing

Another birthday, another day of baking! These cupcakes are light and fluffy, yet rich in flavor. This recipe is courtesy of Ina Garten (LOVE HER!) 

I always read reviews before using a recipe and there are always a few Debbie downers complaining about flavor, density, dryness, boring, bleh, whateva...usually they are complaining because they did not actually follow the exact recipe, which is crucial when baking. Using room temperature ingredients when it's called for and making sure not to over mix, over bake, etc. etc. is key. So pay attention to what you read and don't override simple details...it's science, people...only the correct formula will produce the correct deliciousness.

This recipe will yield about 21 cupcakes.

Chocolate Cupcake Ingredients:

• 12 tablespoons unsalted butter, room temp.
• 2/3 cup granulated sugar
• 2/3 cup light brown sugar, packed
• 2 extra large eggs, room temp.
• 2 teaspoons pure vanilla extract
• 1 cup buttermilk, shaken, at room temp.
• 1/2 cup sour cream, room temp.
• 2 tablespoons brewed coffee (this will enhance chocolate, not create a coffee flavor)
• 1 3/4 cups all-purpose flour
• 1 cup cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon kosher salt

Directions:

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 both sugars on high speed until light and fluffy. Lower the speed to medium and add the eggs one at a time, then 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 alternatively in thirds or fourths, 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. Bake in the middle of the oven for 18-25 minutes (I'd start checking at the 18 minute mark with a toothpick. Take them out when the toothpick comes out clean.) Cool for 10 minutes and then remove from the pan. Wait until completely cool before icing.

Peanut Butter Icing Ingredients:

• 1 cup confectioner's sugar
• 1 cup creamy peanut butter
• 5 tablespoons unsalted butter, room temp.
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup heavy cream
• chopped chocolate or peanuts for garnish (optional)

Directions:

Place the confectioner's sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer 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.

And YUM! Enjoy.

<3 Katie