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Chocolate Cupcakes with Peanut Butter Icing

Happy Valentine’s weekend! I’ve got to admit that this used to be my least favorite holiday. In high school one of my best friends and I used to have an “Anti-Valentine’s Day” every year and wear all black to school. And while I still am annoyed at the fact that most of this holiday is a genius marketing ploy, after I fell in love I could no longer hate Valentine’s Day. And this is our first one as a married couple, so I’m making lots of extra treats to make it extra special. Warning, the things I’m making in the next few days are the opposite of healthy.

Although these aren’t exactly V-Day themed, they ARE Jason’s favorite flavor and therefore they are V-Day themed. This recipe is from the new Barefoot Contessa cookbook I got, but the recipe is also online here.  Below is a half recipe because I only wanted maybe 6 cupcakes, turned out I got about 10 anyways.

Barefoot Contessa Chocolate Cupcakes:

  • 6 tablespoons unsalted butter
  • 1/3 c. granulated sugar
  • 1/3 c. light brown sugar
  • 1 egg
  • 1 t. vanilla extract
  • 1/2 c. buttermilk
  • 1/4 c. sour cream
  • 1 T. strong coffee
  • 1 c. all-purpose flour
  • 1/2 c. cocoa powder
  • 1 t. baking soda
  • 1/4 t. salt

-Start with all the ingredients at room temperature and preheat the oven to 350 degrees. Cream the butter and sugars together with an electric mixer until soft and well blended.

-Add the egg and vanilla and blend on high speed until light and fluffy.

-In a small bowl or liquid measuring cup whisk together the buttermilk, coffee, and sour cream.

-Add the buttermilk mixture and the dry ingredients (flour, cocoa powder, and salt) to the creamed butter and sugar. Blend until well combined, scraping the sides of the bowl with a rubber spatula.

-Line a cupcake pan with paper liners and fill with batter (I used a 1/2 cup measuring cup to scoop the batter).

-Bake in the preheated oven for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

-Let cool in the pan about 10 minutes and then remove to a rack to finish cooling for another 30-45 minutes.

While the cupcakes were cooling, I made the peanut butter icing.

Kathleen’s Peanut Butter Icing (also from Barefoot Contessa at Home)

  • 1 cup powdered sugar
  • 1 cup creamy peanut butter
  • 5 tablespoons unsalted butter
  • 3/4 t. vanilla extract
  • 1/4 t. salt
  • 1/3 c. heavy cream

-Beat all ingredients together on high speed. Ice cupcakes once they are cool. Top with chopped peanuts and/or ganache if desired.

This was a GREAT recipe, Jason devoured the first cupcake in the blink of an eye. The cake is moist and not too sweet, and the icing is delicious with it if you’re a fan of the peanut butter and chocolate combination. I’m eating one as I type this. Thanks for reading, I hope to do a couple more posts on Valentine’s treats!


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