Here’s a dessert that’s sure to please almost everyone. Moist, tender, velvety and not-too-sweet chocolate cupcakes are topped with fluffy peanut butter frosting. Buttermilk and sour cream make the cupcakes tender and moist; coffee and brown sugar enhance the chocolate flavor; and the peanut butter icing is creamy, sweet and delicious.
Ina Garten always uses extra-large eggs, but I subbed large eggs with no adverse effects. I also cut some of the fat and sugar out, but no one could tell. The thick batter doesn’t rise a lot in the oven, so the cups can be filled almost to the top. Garnish the tops with chopped salted peanuts and a grated chocolate bar. Now just pour yourself a big glass of milk; sit back and enjoy these delectable treats.
|Chocolate Cupcakes with Peanut Butter Icing |
Adapted from Barefoot Contessa at Home
Rating: 9.5 out of 10
6 Tbsp. unsalted butter, room temperature (I used Smart Balance 50/50 blend)
2/3 cup sugar (I used 2 Tbsp. + 2 tsp. NuNaturals Stevia)
2/3 cup brown sugar
2 extra-large eggs (I used 2 large eggs)
2 tsp. vanilla extract
1 cup buttermilk (I used 1 cup low-fat milk + 1 Tbsp. white vinegar)
1/2 cup sour cream (I used lite sour cream)
2 Tbsp. coffee
1-3/4 cups all-purpose flour (I used 1 cup unbleached all-purpose flour + 3/4 cup King Arthur white whole wheat flour)
1 cup natural unsweetened cocoa powder
1-1/2 tsp. baking soda
1/2 tsp. kosher salt
1/2 cup applesauce
Heat oven to 350F. Line cupcake pans with paper liners (12 standard cupcakes, 12 mini cupcakes).
In the bowl of an electric mixer fitted with a paddle attachment, cream butter and sugars on high speed till light and fluffy, about 5 minutes. Lower speed to medium; add eggs 1 at a time. In separate bowl, whisk together the vanilla, buttermilk, sour cream and coffee. In another bowl, sift flour, cocoa, baking soda and salt. On low speed, add 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. Stir in applesauce. Fold the batter with a rubber spatula to be sure it’s completely blended.
Divide batter among cupcake pans, filling each cup almost to the top. Bake standard cupcakes about 16 minutes; minis about 13 minutes, or till a toothpick inserted near center returns with just a few crumbs. Cool 10 minutes in pan; then turn out on wire rack to finish cooling.
Frost each cupcake with peanut butter icing and sprinkle with chopped salted peanuts and/or a grated chocolate bar.
Peanut Butter Icing 1 cup confectioner’s sugar
1 cup creamy peanut butter
5 Tbsp. unsalted butter, softened (I used Smart Balance 50/50 blend) 3/4 tsp. vanilla extract
1/4 tsp. kosher salt
1/3 - 1/2 cup heavy cream
Place sugar, peanut butter, butter, vanilla and salt in bowl of electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down bowl with rubber spatula as you work. Add cream gradually, using only enough to make frosting the desired consistency. Beat on high speed until mixture is light and smooth.