The other day I was in the mood to bake and I decided to make these cupcakes from the Barefoot Contessa at Home recipe book. I'm so glad I did :) They turned out really good and were so moist. I halfed the recipe for the cupcakes so it only made about 10 but made the original amount of the icing so that I could pipe it on instead of just spreading it with a knife. They are pretty rich but so worth it :)
Ingredients
For the cupcakes:
12 tablespoons (1 1/2 sticks) unsalted butter, softened
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 large eggs
2 teaspoons pure vanilla extract
1 cup buttermilk (*I just used regular milk)
1/2 cup sour cream
2 tablespoons strongly 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
Peanut Butter Icing, recipe follows
Chopped salted peanuts or mini chocolate chips for decoration (optional)
Directions
Preheat the oven to 350 degrees F. Line a standard muffin pan 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 and add the eggs, one at a time. Now add the vanilla, and mix well.
In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, whisk together the flour, cocoa, baking soda and salt.
Now, with the mixer on low speed, alternate adding the buttermilk mixture with the flour mixture (add the buttermilk mixture in 2 additions and the flour mixture in 3.) Mix only until blended. Give the batter a few gentle stirs with a rubber spatula just to make sure all the dry ingredients are incorporated.
Use a standard ice cream scoop (or two spoons) to fill the muffin tins; they should be about 3/4 full.
Bake for about 20 minutes, until the tops spring back when gently pressed or a toothpick inserted into the center comes out clean. Don’t overbake — better to err on the side of caution and check them a little early.
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 or mini chocolate chips, if desired.
Peanut Butter Icing:
Ingredients1 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
Directions
In the bowl of a mixer, mix together the confectioner’s sugar, peanut butter, butter, vanilla, and salt on medium-low speed with the paddle attachment. When well blended, add the heavy cream and continue mixing on high speed until the mixture is light and smooth.
