Barefoot Contessa's Chocolate Cupcakes And Peanut Butter Icing

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 12 tablespoons 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
• 1 3/4 cups all-purpose flour
• 1 cup good cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon kosher salt
• 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
• chopped salted peanuts, to decorate (optional)

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 line cupcake pans with paper liners.
• 3 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.
• 4 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.
• 5 in another bowl, sift together the flour, cocoa, baking soda, and salt.
• 6 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.
• 7 mix only until blended.
• 8 fold the batter with a rubber spatula to be sure it's completely blended.
• 9 divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount).
• 10 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.
• 11 peanut butter icing:.
• 12 place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment.
• 13 mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.
• 14 add the cream and beat on high speed until the mixture is light and smooth.
• 15 frost each cupcake with peanut butter icing and sprinkle with chopped peanuts, if desired.