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Chocolate Cupcakes With Peanut Butter Frosting


"A wonderful combination of flavors and the frosting is fantastic."












Trans-fat Free, Good source of fiber


12 tablespoons butter, unsalted
at room temperature, 1 1/2 sticks
cup sugar
cup brown sugar, light
2 large eggs
extra-large, at room temperature
2 teaspoons vanilla extract
1 cup buttermilk
shaked, at room temperature
½ cup sour cream
at room temperature
2 tablespoons coffee
1 ¾ cups all-purpose flour
1 cup cocoa powder
good quality
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon kosher salt
Kathleen's peanut butter icing, recipe follows
1 cup powdered sugar
1 cup peanut butter
5 tablespoons butter, unsalted
at room temperature
¾ teaspoon vanilla extract
¼ teaspoon kosher salt
cup heavy whipping cream


Source: Barefoot Contessa at Home

Chopped salted peanuts for decoratating (opt)

Preheat oven to 350℉ (180℃). 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 eggs 1 at a time, add 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 cooled cupcake and sprinkle with chopped peanuts, if desired.

Kathleen's Peanut Butter Icing:

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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 39961% of calories from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 288mg 12%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 13%
Sugars g
Protein 18g
Vitamin A 11% Vitamin C 0%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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