You Got Your Peanut Butter in My Chocolate!

I wanted to try a new chocolate cupcake recipe that would appeal to both adults and kids, and I found this one by Ina Garten, the Barefoot Contessa, online. I don't know anyone who doesn't like the combination of peanut butter and chocolate, and this one is extra special because the cupcake comes out very dark and rich, but not so bitter that kids won't like it. It is also amazingly moist. When I was at the baking supplies store, I found these great dark brown paper cups, which really added to the peanut butter cup look. The recipe suggests chopped peanuts on top, but I preferred the look and taste of a trio of bittersweet chocolate chips.

Chocolate Cupcakes

• 12 T. (1 1/2 stick) unsalted butter, at room temperature
  
• 2/3 C. granulated sugar
• 2/3 C. light brown sugar, packed
• 2 extra-large eggs, at room temperature
• 2 t. pure vanilla extract
• 1 C. buttermilk, shaken, at room temperature
• 1/2 sour cream, at room temperature
  
• 2 T. brewed coffee
• 1 3/4 C. all-purpose flour
• 1 C. good cocoa powder
• 1 1/2 t. baking soda
• 1/2 t. kosher salt

- Preheat oven to 350 degrees. 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, about 5 minutes.
- Lower the speed to medium and 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 make sure it's completely blended.
- Divide the batter among the cupcake pans (I use a cookie scoop and fill each cup about 2/3 full).
- Bake in the middle of the oven for about 20 - 25 min (watch carefully)
- Cool 10 minutes, remove from the pan, and allow too cool completely before frosting.


Peanut Butter Buttercream Frosting

• 1 C. confectioners sugar
• 1 C. creamy peanut butter
• 5 T. unsalted butter, at room temperature
• 3/4 t. pure vanilla extract
• 1/4 t. kosher salt
• 1/3 C. heavy cream
• 1/2 C. bittersweet chocolate chips (or topping of your choice)
  

- Place the confectioners sugar, peanut butter, butter, vanilla, and salt in the bowl of and 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.
- Frost cupcakes and top with chopped peanuts, sprinkles, or chocolate chips.