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Picture from: fullforkahead Image Credit: Kmont |
Chocolate
Cupcakes with Peanut Butter Icing
“These
cupcakes are still phenomenal several days after we made them. The cake wasn't dry and the chocolate flavor wasn't overpowering. It’s the perfect amount,
actually, for the silky consistency of the peanut butter frosting.” Kmont
Ingredients:
12 tablespoons
(1½ stick) unsalted butter, at room temperature
⅔ cup
granulated sugar
⅔ cup light
brown sugar, packed
2 extra-large
eggs, at room temperature
2 teaspoons
pure vanilla extract
1 cup
buttermilk, shaken, at room temperature
½ cup sour
cream, at room temperature
2 tablespoons
brewed coffee
1¾ cups
all-purpose flour
1 cup good
cocoa powder
1½ teaspoons
baking soda
½ teaspoon
kosher salt
Kathleen’s
Peanut Butter Icing, recipe follows
Chopped
salted peanuts, to decorate, optional
Preparation:
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, 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).
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 cooling 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
¾ teaspoon
pure vanilla extract
¼ teaspoon
kosher salt
⅓ 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.
Notes:
Our cupcakes
baked up perfectly at 22 minutes per batch in the oven, but always remember to
keep a close eye on yours since oven temps can vary a lot in how they cook.
The frosting
is on the looser side, but we still managed to pipe it, so it’s manageable.
If you’re
just going to spread it on, we used about three to four tablespoons or so of
frosting per
cupcake for that method.
We started
out with about two to three but went back and added more when we saw we’d have
enough frosting to do so.
Makes: 14-15
cupcakes
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