Chocolate Cupcakes and Peanut Butter Icing

Name: Chocolate Cupcakes and Peanut Butter Icing
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 14
Cuisine: American
Ingredients: 2 teaspoons baking soda; 237 milliliters buttermilk, shaken, at room temperature; 237 milliliters good cocoa powder; 2 Tbsps brewed coffee; 237 milliliters confectioners sugar; 237 milliliters creamy peanut butter; 2 extra larges eggs, at room temperature; 414 milliliters all-purpose flour; 158 milliliters granulated sugar; 79 milliliters heavy cream; 0 teaspoons kosher salt; 1 teaspoons kosher salt; 158 milliliters light brown sugar, packed; 14 servings Chopped salted peanuts, to decorate, optional; 118 milliliters sour cream, at room temperature; 5 Tbsps unsalted butter, at room temperature; 12 Tbsps (1 1/2 sticks) unsalted butter, at room temperature; 1 teaspoons pure vanilla extract; 2 teaspoons pure vanilla extract

Chocolate Cupcakes and Peanut Butter Icing

Chocolate Cupcakes and Peanut Butter Icing might be a good recipe to expand your condiment recipe box. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe makes 14 servings with 642 calories, 18g of protein, and 44g of fat each. It is a very reasonably priced recipe for fans of American food. Head to the store and pick up cream, heavy cream, cocoa powder, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes about 2 hours and 15 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and two sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs one 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.

Ingredients you will need

Baking Soda

Buttermilk

Sour Cream

Vanilla

Butter

Coffee

Cocoa Powder

Cream

All Purpose Flour

Egg

Salt

Equipment you will use

Hand Mixer

Blender

Whisk

Bowl

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

Equipment you will use

Spatula

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

Ingredients you will need

Ice Cream

Cupcakes

Equipment you will use

Ice Cream Scoop

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.

Ingredients you will need

Frosting