Cupcakes can be tricky. I find the ones that are the cutest often don’t taste the best, and the ones that are truly homemade aren’t normally all that much to look at. It’s hard to find that rare combo of true homemade taste with expensive bakery good looks. Unless you want to pay up to almost $3.00 per cupcake. And who wants to do that when you can make these?
Both parts of this recipe are grand – I didn’t change a thing. The chocolate cake is moist, rich and flavorful and the peanut butter icing whips together beautifully so its nice and fluffy and easy to spread, which helps make the cupcakes that much cuter. What you put on top is up to you – I love the look of salted peanuts with some sprinkled sea salt, but you could always do mini peanut butter cups as well.
I made these for M’s mom when she came over this past weekend and they were a huge hit. L pretty much took mine out of my mouth as I was eating it. Monday morning I knew I had to get some out of the house before it became a problem so I passed them out to some dear friends. I received an entertaining text reviewing them in the middle of the work day from my good friend Lindsay: ‘OMG BEST CUPCAKE EVER!!!!!!!!!!!!!!!!!!!!!!!’ I guess she liked it?
- 1 1/2 sticks unsalted butter
- 2/3 cup light brown sugar
- 2/3 cup white sugar
- 2 extra large eggs
- 2 tsp vanilla
- 1 cup buttermilk
- 1/2 cup sour cream, at room temperature
- 2 TBS brewed coffee
- 1 3/4 flour
- 1 cup cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup confectioners' sugar
- 1 cup creamy peanut butter
- 5 TBS unsalted butter
- 3/4 tsp vanilla
- 1/4 tsp salt
- 1/3 cup heavy cream
- Preheat oven to 350 degrees. Line cupcake pans with paper liners.
- Mix together the butter and sugars on high until light and fluffy, about 5 minutes. Lower the speed to medium, add 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 (last bowl!) sift together the flour, cocoa, baking soda, and salt. On low speed add 1/3 of the buttermilk mixture, then 1/3 of the flour mixture. Repeat two more times. Mix only until blended and then stir by hand with a rubber spatula to make sure it is properly blended.
- Divide the batter among the cupcake pans using one standard ice cream scoop. Bake for 20 - 22 minutes, until a toothpick comes out clean. Cool completely before frosting.
- Mix all ingredients together aside from the cream on medium low speed. Once everything is blended add in the cream and beat on high until the mixture is light and smooth - about 5 minutes.
- Frost cooled cupcakes and top with whatever you prefer!
To quote M, ‘my taste buds are so happy right now.’