These cupcakes were baked especially for my husband's birthday as he loves peanut butter. Chocolate cupcakes were an obvious choice, who doesn't like chocolate ? The peanut butter icing was chosen especially for him. Cupcakes were really nice, sweet chocolaty with salty topping mmmm.... Although, I would say this combination is rather for adults, as my children ate only the cupcakes leaving the icing for us. This is another Ina's Garten recipe.
Ingredients for 12-15 cupcakes:
Few hour before baking take out the butter, buttermilk, sour cream and eggs from the fridge to warm them up.
Preheat the oven to 180C. Line muffin tin with paper cases.
In the bowl of and electric mixer cream the butter and sugars on high speed until light and fluffy, approximately 5 minutes. Reduce the speed and add the eggs one at a time and vanilla extract.
In separate bowl, whisk together the buttermilk, sour cream, coffee. In another bowl whisk together the flour, soda, salt and cocoa powder.
Add the buttermilk mixture and the flour mixture alternately in thirds to the egg and sugar mixture, beginning with the buttermilk and ending with the flour. Mix only until blended.
Spoon the batter into cupcake cases 3/4 full. Bake for 20-25 minutes, until a toothpick comes out clean. Cool for a few minutes and transfer to the wire rack to cool completely before frosting.
In a meantime prepare icing.
Ingredients for icing:
Place the sugar, butter and peanut butter, vanilla and salt in the electric mixer bowl and whisk on allow speed until creamy, scraping down the bowl with rubber spatula. Add the cream and beat on high speed until the mixture is light and smooth.
Ingredients for 12-15 cupcakes:
- 170g soft, at room temperature butter
- 250g sugar
- 80g brown sugar
- 2 at room temperature eggs
- 2 tsp vanilla extract
- 250 ml buttermilk, at room temperature
- 125 ml sour cream, at room temperature
- 2 tbsp brewed coffee
- 230g flour
- 105g cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
Few hour before baking take out the butter, buttermilk, sour cream and eggs from the fridge to warm them up. Preheat the oven to 180C. Line muffin tin with paper cases.
In the bowl of and electric mixer cream the butter and sugars on high speed until light and fluffy, approximately 5 minutes. Reduce the speed and add the eggs one at a time and vanilla extract.
In separate bowl, whisk together the buttermilk, sour cream, coffee. In another bowl whisk together the flour, soda, salt and cocoa powder.
Add the buttermilk mixture and the flour mixture alternately in thirds to the egg and sugar mixture, beginning with the buttermilk and ending with the flour. Mix only until blended.
Spoon the batter into cupcake cases 3/4 full. Bake for 20-25 minutes, until a toothpick comes out clean. Cool for a few minutes and transfer to the wire rack to cool completely before frosting.
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| after baking |
Ingredients for icing:
- 140g powder sugar
- 260g peanut butter*
- 110g soft butter
- 3/4 tsp vanilla extract
- 1/4 tsp salt
- 75 ml whipping cream
Place the sugar, butter and peanut butter, vanilla and salt in the electric mixer bowl and whisk on allow speed until creamy, scraping down the bowl with rubber spatula. Add the cream and beat on high speed until the mixture is light and smooth.
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