Jeff’s Chocolate Cupcakes with Peanut Butter Icing
Inspired by a recipe from Ina Garten, the Barefoot Contessa
Photo courtesy of BakersRoyale.com
Prep and Cook time: 45-60 minutes | Makes 12-18 cupcakes
1½ cups all-purpose flour
1½ cups granulated sugar
¾ cup unsweetened cocoa powder
1½ tsp. baking soda
¾ tsp. baking powder
¾ tsp. salt
2 large eggs
¾ cup buttermilk
¾ cup cups warm water
2 tsp. espresso powder
¼ cup vegetable oil
1 tsp. vanilla extract
Ingredients for Icing:
6 tbsp. butter, softened
1 cup creamy peanut butter
1 tsp. vanilla extract
1-2 cups powdered sugar
¼ tsp. kosher salt
1/3 cup heavy cream
Chopped peanuts, chopped Reese’s Peanut Butter Cups or chopped chocolate for topping
Preheat the oven to 325°F. Line a muffin tin with cupcake liners. The recipe makes 12-18 cupcakes so you may have to cook it in batches unless you have two muffin tins.
Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Scrape the sides and bottom of the mixing bowl to make sure everything got mixed in.
Fill each cupcake ⅔ full. Bake for 18-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely.
Directions for Peanut Butter Icing:
In the bowl of an electric mixer fitted with a paddle attachment, mix butter until light and fluffy (3-4 minutes). Add peanut butter, vanilla, and salt and mix well. Slowly add the powdered sugar and mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream a little at a time and beat on high speed until the mixture is light and smooth and to the desired thickness you want.
Place chopped peanuts on top of each cupcake for decoration if desired. If not, you can substitute chopped chocolate, Reese’s Peanut Butter Cups or leave them smooth.
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