They say that you revert back to a child as you get older. I recently found this to be true since I am suddenly into peanut butter (and jelly) lately. I would make a PBJ sandwich for my son and eat half of it before handing it to him. There is just something about that sticky peanut butter on the roof of your mouth that is so satisfying.
With that, I decided to take my new found love for peanut butter and combine it with my true love: chocolate. Just don’t speak of this in front of my hubby. But, I think he is starting to realize that he cannot compete with chocolate. Just like a reeses peanut butter cup, this cupcake is a combo made in heaven.
I feel that the slight saltiness from the peanut butter enhances the sweetness from the chocolate cupcake. To take it a notch up, I garnish this little babies with a few caramel balls. Now, that is like a red cherry on top of a great dessert.
Chocolate cupcake with peanut butter icing (source: Barefoot Contessa)
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
Chopped salted peanuts, to decorate, optional
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.
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