Chocolate Cupcakes and Peanut Butter Icing

Total Time:
50 min
15 min
10 min
25 min

14 to 15 cupcakes

  • 12 tablespoons (1 1/2 sticks) 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
  • Kathleen's Peanut Butter Icing, recipe follows
  • Chopped salted peanuts, to decorate, optional
  • 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

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 to cool completely before frosting.

Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

Kathleen's Peanut Butter Icing:

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.

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4.5 451
when choosing recipes, i always go to Ina first. That being said . . . I've made these twice and both times huge fail. The first time i thought they were too dry, so I adjusted the bake time. Both times, they were in-edible. Finally, I LOVE peanut butter, the frosting didn't come close to salvaging the cupcakes and didn't taste good on its own. I used all of the proper ingredients and measurements. <br /> item not reviewed by moderator and published
Best chocolate cupcakes and icing ever! Heaven. item not reviewed by moderator and published
I MADE NO ALTERATIONS TO THE CUPCAKE RECIPE, READ MY REVIEW: I was very excited to try this recipe after seeing it on air. The batter was so delicious, I almost licked the bowl clean (okay, not really... but I could have if I wasn't saving my appetite for the cupcakes themselves!)... based off the batter I was SURE these cupcakes would be a knock-out. BOY WAS I WRONG. 1. These cupcakes don't have a rich chocolate taste. It's a rather dull chocolate taste. 2. They were INCREDIBLY DRY. I've read the reviews and took it out as soon as I got a clean toothpick (24 minutes), and it was still incredibly dry. A dry cupcake is a FAIL in my eyes. I was very disapointed. item not reviewed by moderator and published
Very moist and very chocolatey. I followed the recipe and am planning on topping them with a "hot chocolate" frosting for my daughter's 3rd birthday party. Yum! My go to homemade chocolate cupcake recipe from now on. item not reviewed by moderator and published
The best chocolate cupcakes recipe I've made for my family &amp; friends. They just cannot get enough of the peanut butter frosting.Even my mum who doesn't like desserts loves them:) I love to use the chunky peanut butter.Thanks Ina for all the delicious recipes you've shared with us. item not reviewed by moderator and published
Moist and delicious cupcakes! Loved the icing!! I think I'll try making extra frosting and stuff the cupcakes next time. item not reviewed by moderator and published
I have made this cupcake recipe 3 times now. Different icing, so this review is ONLY for the cupcakes. I followed everything by the book for the first try. They came out fine, but a bit dry. Second time, I did the same, still dry. Figuring the issue had to be cooking time, I cut the cooking time back (started at 13 and checked at 1 min intervals). The 24 mini cupcakes were done at 13 minutes, the 12 regular cupcakes were done at 18. I have let them cool and tried them...this is now my favorite chocolate cupcake recipe. Just be mindful of the cooking time. item not reviewed by moderator and published
"This icing would taste great on just about anything.....even melba toast". Was a huge hit for the hubby's birthday. I took a short cut and used box cake mix (Triple Fudge) but the icing and peanut butter cups chopped up on top were really the stars. item not reviewed by moderator and published
Some of the best i have had. item not reviewed by moderator and published
Super moist and delicious. The chocolate is not overwhelming and I just used regular Hershey's cocoa powder. This recipe beats boxed cake anyday. item not reviewed by moderator and published

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Chocolate Cupcakes and Peanut Butter Icing

Recipe courtesy of Ina Garten