How To Make Chocolate Cupcakes and Peanut Butter Icing

Ingredients

• 12 tablespoons (1 half of sticks) unsalted butter, at room temperature
• 2/three cup granulated sugar
• 2/3 cup mild brown sugar, packed
• 2 more-massive eggs, at room temperature
• 2 teaspoons natural vanilla extract
• 1 cup buttermilk, shaken, at room temperature
• 1/2 cup sour cream, at room temperature
• 2 tablespoons brewed espresso
• 1 3/four cups all-reason flour
• 1 cup accurate cocoa powder
• 1 half teaspoons baking soda
• Half teaspoon kosher salt
• Kathleen's peanut butter icing, recipe follows
• Chopped salted peanuts, to decorate, non-obligatory
• Kathleen's peanut butter icing
• 1 cup confectioners' sugar
• 1 cup creamy peanut butter
• Five tablespoons unsalted butter, at room temperature
• Three/four teaspoon natural vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup heavy cream

Guidelines

• Preheat the oven to 350 degrees f. Line cupcake pans with paper liners.
• In the bowl of an electric mixer outfitted with a paddle attachment, cream the butter and two sugars on high speed till mild and fluffy, about five mins.
•  Decrease the speed to medium, upload the eggs separately, then upload the vanilla and blend nicely. In a separate bowl, whisk collectively the buttermilk, sour cream and espresso. In any other bowl, sift collectively the flour, cocoa, baking soda and salt. 
• On low pace, upload the buttermilk aggregate and the flour mixture alternately in thirds to the mixer bowl, starting with the buttermilk combination and ending with the flour mixture. 
• Blend handiest till blended. Fold the batter with a rubber spatula to make sure it's completely mixed.

• Divide the batter among the cupcake pans (one rounded wellknown ice cream scoop in keeping with cup is the proper quantity). Bake inside the middle of the oven for 20 to 25 minutes, till a toothpick comes out smooth. Cool for 10 mins, remove from the pans and permit to chill absolutely earlier than frosting.

Frost each cupcake with the peanut butter icing and sprinkle with chopped peanuts if desired.

Kathleen's peanut butter icing

Place the confectioners' sugar, peanut butter, butter, vanilla and salt inside the bowl of an electric powered mixer geared up with a paddle attachment. Blend on medium-low velocity until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on excessive speed until the aggregate is mild and easy.

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