Chocolate Cupcakes and Peanut Butter Icing

Ina Garten

2006, Barefoot Contessa at Home, All Rights Reserved

Show: Barefoot ContessaEpisode: Working Lunch

Picture of Chocolate Cupcakes and Peanut Butter Icing Recipe 4 Videos | Photo: Chocolate Cupcakes and Peanut Butter Icing Recipe
Rated 5 stars out of 5
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  • Read 361 Reviews
Total Time:
50 min
Prep
15 min
Inactive
10 min
Cook
25 min
Yield:
14 to 15 cupcakes
Level:
Easy
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Ingredients

  • 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

Directions

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:

  • 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

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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Newest Ratings and Reviews

Read all 361 reviews

  • on January 27, 2012

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    my kids loved it , very moist ,i baked them for 20 minutes on 325 on my new oven .

    people found this review Helpful.
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  • on January 22, 2012

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    DECADENT!!!! These are to DIE for!!! Not Dry at all. Moist and so chocolately flavorful. I had not one problem with dryness. I DID invest in an oven thermometer. My oven WAS too hot, I found out. I did bake them for only 17-18 minutes. You REALLY have to watch with Cupcakes, they overbake so very easily. Also, it makes 24 nice sized cupcakes.
    The finished product is just heaven!!! The Peanut Butter Icing is amazing. I piped Swirls on top with a huge star tip, put a few chocolate jimmies, and a quarter slice of a Reese's Peanut Butter Cup on top of each....BEAUTIFUL.
    Note: do not pay any mind to the reviews that said this is a dry cupcake. IT IS NOT!!! THEY JUST OVERBAKED THEM, OR THEIR OVEN WAS TOO HIGH.
    ENJOY!!!

    people found this review Helpful.
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  • on January 19, 2012

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    Ridiculously good!

    people found this review Helpful.
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