Birthday Peanut Butter Chocolate Cupcakes!

September 3, 2008 at 5:49 pm | Posted in Dessert | 2 Comments

So today, well, is my 26th birthday. I may not be old, but then again I just may be. πŸ˜€

My auntie’s boyfriend, BOB, who is an awesome buddy of mine shares the same day! I wanted to treat him and ECM’s labor day bbq attendees to one of my favorite desserts! and this one is to DIE FOR! So check out these babies!

Recipe courtesy of the lovely and wonderful Ina Garten below!

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
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

Kathleen’s Peanut Butter Icing Ingredients:
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

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!

Icing Directions:
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!



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    Hope it was a great one and many happy returns of the day! And you’re definitely NOT old! Those cupcakes look amazing – I have to make these b/c everyone i know loves PB+chocolate. Ina Garten is my #2 fave chef after Bobby Flay.

    PS. now i feel even worse – i haven’t gotten my package out to you 😦

  2. […] uses buttermilk. This is a cupcake tip for the centuries- use buttermilk! I’ve used it in the past and it never […]

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