Chocolate Cupcakes with Peanut Butter Icingposted by FLBBA on Thursday February 28th 10:22am
Inn of the Week
Canandaigua, New York
12 T unsalted butter, room temp
2/3 c granulated sugar
2/3 c light brown sugar, packed
2 large eggs, room temp (or extra large eggs, if available)
2 t. vanilla
1 c. buttermilk, room temp
1/2 c. sour cream, room temp
2 T brewed coffee
1 3/4 c. flour
1 c. cocoa
1 1/2 t. baking soda
1/2 t. kosher salt
Make sure all cold ingredients are at room temperature before mixing!
Preheat oven to 350F. Line standard muffin pans with paper liners.
In a large bowl, cream butter and sugars till light and fluffy. Add eggs, one at a time, then the vanilla and mix well. Separately, mix the buttermilk, sour cream and coffee. Also separately, mix the dry ingredients. On low speed, mix in the buttermilk mixture and flour mixture, alternately in thirds, beginning with the buttermilk mixture, ending with the flour mixture. Mix only until blended.
Divide the batter among the cupcake pans. Bake in the middle of the oven 20-25 minutes or until toothpick comes out clean. Cool for 10 minutes, remove from pans and allow to cool completely before frosting. Makes 14-15 cupcakes, easily.
PEANUT BUTTER ICING INGREDIENTS:
1 c. confectionery sugar
1 c. peanut butter (creamy or chunky, depending on preference)
5 T. unsalted butter, room temp
3/4 t. vanilla
1/4 t. kosher salt
1/3 c. heavy cream
Place all ingredients, except heavy cream, in a medium bowl and beat till creamy, scraping down the bowl as you work. Add the cream and beat on high speed until the mixture is light and smooth. Spread on cooled cupcakes.