Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 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
• Peanut Butter Frosting
• Chopped salted peanuts, to decorate, optional

Directions:

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 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 standard ice cream scoop per cup is the right amount, about 1/4 cup). Bake in the middle of the oven for 12 to 18 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 Frosting and sprinkle with chopped peanuts, if desired.

Makes 24 cupcakes.

Nutrition:

Substitutions:

One batch of the Peanut Butter Frosting barely covered all 24 cupcakes, so next time I will make one and a half batches.

Recipe courtesy of Ina Garten.