What can be said? Chocolate + peanut butter + Ina Garten = awesome!
This past Tuesday, 1/27 (aka #MakeAheadTuesday), Greta and her lovely daughter Erin used fresh, raw, organic buttermilk (from this beautifully creamy homemade butter)…
…to whip up these mouthwatering dark chocolate goodies.
I’m not a big cake fan, (well, except carrot cake and Wegman’s cake with whipped cream frosting and raspberry filling) but CUPCAKES are a definite weakness for this foodie!
I think everyday should be National Chocolate Cake Day [my scale does not agree though]. Treats, especially whole food treats with antioxidant-filled dark chocolate, need attention just as much as the green goodies do, but maybe freezing most of them and slowly enjoying their decadent, chocolaty goodness will keep the waistline from overloading!
Let us know what you made to celebrate this very important holiday!
Chocolate Cupcakes & Peanut Butter Icing (Makes 14 to 15 cupcakes)
12 tablespoons (1 ½ 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
½ cup sour cream, at room temperature
2 tablespoons brewed coffee
1 ¾ cups all-purpose flour
1 cup good cocoa powder
1 ½ teaspoons baking soda
½ teaspoon kosher salt
Miniature Reese’s Peanut Butter Cups, to decorate (optional) [or nuts, more dark chocolate, pretty red candies or pretty much anything crunchy and yummy]
Kathleen’s Peanut Butter Icing
1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
¾ teaspoon pure vanilla extract
¼ teaspoon kosher salt
1/3 cup heavy cream
Preheat the 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 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. 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 (one 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 diced Miniature Reese’s Peanut Butter Cups, if desired.
Kathleen’s Peanut Butter Icing Instructions
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.