Chocolate Cupcakes with Peanut Butter Icing
I totally snagged this recipe from the Food Network
1 ¾ cups of all purpose flour
1 ½ teaspoons of baking soda
½ teaspoon salt
1 cup of cocoa powder
2/3 cup of light brown sugar
1 ½ sticks of unsalted butter, softened
2/3 cup of sugar
2 large eggs at room temperature
1 cup of buttermilk
½ cup of sour cream
2 tablespoons of brewed coffee
2 teaspoon of vanilla extract
1. Preheat your oven to 350 degrees. Line your cupcake pan with paper liners or butter them. In a bowl use an electric mixer to cream butter and both sugars on high until light and fluffy. About five minutes. Lower the speed to medium and add the eggs 1 at a time. Then add the vanilla and mix well. Whisk together your buttermilk, sour cream and coffee in a different bowl.
2. In a third bowl sift together the flour, cocoa, baking soda, and salt. On low speed add the buttermilk mixture and flour mixture to your creamed sugar bowl in thirds alternating between the two so you start with the buttermilk mixture and end with the flour mixture. Divide the completed mixture into your cupcake pan filling each spot 2/3 full.
3. Bake your cupcakes 20-25 minutes and let cool.
Peanut Butter Frosting
1 cup of confectioners’ sugar (powdered sugar)
1 cup of creamy peanut butter
5 tablespoons of unsalted butter
¾ teaspoon of vanilla extract
¼ teaspoon of salt
1/3 cup of heavy cream
In a large bowl mix the sugar, peanut butter, butter, vanilla, and salt with an electric mixer. Mix on medium speed until creamy and then add the heavy cream and beat on high until smooth.