Everyone knows that the best desserts come from chocolate and pb combinations, right? That’s just me? No, I didn’t think so. If I could have kept any of these cuppies at home (which I purposefully did not), I’m certain that I’d have them all devoured by now, which is just about 24 hrs. to the second after the last chocolate cupcake was gluttonously smothered in glorious peanut butter frosting.
Ina Garten doesn’t kid around in the kitchen. We all know that by now. She certainly does not kid around with her chocolate recipes, and these cupcakes are living…well, not exactly, proof that she does chocolate right. Her chocolate cupcakes are the lightest airiest chocolate cuppies that’ve come from my kitchen. They also are probably the most expensive chocolate cuppies to come out of my kitchen. She adds all the works: brown sugar, sour cream, coffee..you know, the goooood stuff. And baby, it is good. Now, did I mention the glorious peanut butter frosting?
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature I used margarine
- 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
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) or 2/3 full. 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