• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Barefoot Contessa's Chocolate Cupcakes and Peanut Butter Icing

  • 45minutes
  • 273calories

Add to MenuAdd to Calendar

Source: www.food.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB1, H, D, E
MineralsNatrium, Fluorine, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 177.48 ml unsalted butter , at room temperature

  2. 158 1/21 ml granulated sugar

  3. 158 1/21 ml light brown sugar , packed

  4. 2 extra-large eggs , at room temperature

  5. 9.85 ml pure vanilla extract

  6. 236 1/29 ml buttermilk , shaken, at room temperature

  7. 118 1/59 ml sour cream , at room temperature

  8. 29 1/28 ml brewed coffee

  9. 414.03 ml all-purpose flour

  10. 236 1/29 ml good cocoa powder

  11. 7 1/39 ml baking soda

  12. 2.46 ml kosher salt

  13. 236 1/29 ml confectioners' sugar

  14. 236 1/29 ml creamy peanut butter

  15. 73.94 ml unsalted butter , at room temperature

  16. 3.69 ml pure vanilla extract

  17. 1 1/53 ml kosher salt

  18. 78.07 ml heavy cream

  19. chopped salted peanuts , to decorate

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F.

  2. 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.

  4. 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.

  5. In another bowl, sift together the flour, cocoa, baking soda, and salt.

  6. 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.

  7. Mix only until blended.

  8. Fold the batter with a rubber spatula to be sure it's completely blended.

  9. Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount).

  10. 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.

  11. Peanut Butter Icing:.

  12. Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment.

  13. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.

  14. Add the cream and beat on high speed until the mixture is light and smooth.

  15. Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback