Chocolate Cupcakes and Peanut Butter Icing
The recipe Chocolate Cupcakes and Peanut Butter Icing can be made in around 50 minutes. This recipe serves 14 and costs 83 cents per serving. One portion of this dish contains roughly 18g of protein, 44g of fat, and a total of 642 calories. A couple people really liked this condiment. It is brought to you by Foodnetwork. If you have salted peanuts, light brown sugar, creamy peanut butter, and a few other ingredients on hand, you can make it. This recipe is liked by 53 foodies and cooks. It is a good option if you're following a lacto ovo vegetarian diet. This recipe is typical of American cuisine. All things considered, we decided this recipe deserves a spoonacular score of 62%. This score is solid. Similar recipes are Peanut Butter Chocolate-Chip Cupcakes with Chocolate Icing, Chocolate Chip Peanut Butter Pound Cake with a Special Peanut Butter Icing, and Chocolate Peanut Butter Bundt Cake with Sweet Peanut Butter Icing.
Servings: 14
Preparation duration: 15 minutes
Cooking duration: 35 minutes
Ingredients:
1 1/2 teaspoons baking soda
1 cup buttermilk, shaken, at room temperature
1 cup good cocoa powder
2 tablespoons brewed coffee
1 cup confectioners' sugar
1 cup creamy peanut butter
2 extra-large eggs, at room temperature
1 3/4 cups all-purpose flour
2/3 cup granulated sugar
1/3 cup heavy cream
1/4 teaspoon kosher salt
1/2 teaspoon kosher salt
2/3 cup light brown sugar, packed
Chopped salted peanuts, to decorate, optional
1/2 cup sour cream, at room temperature
5 tablespoons unsalted butter, at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
2 teaspoons pure vanilla extract
Equipment:
oven
hand mixer
whisk
bowl
spatula
ice cream scoop
toothpicks
Cooking instruction summary:
Watch how to make this recipe. 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. 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.
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
3. 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.
4. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
5. Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount).
6. 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.
7. Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
8. Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment.
9. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.
10. Add the cream and beat on high speed until the mixture is light and smooth.
Nutrition Information:
covered percent of daily need
