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1
Preheat the oven to 350 degrees F.
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2
Line cupcake pans with paper liners.
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3
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes.
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4
Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee.
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5
In another bowl, sift together the flour, cocoa, baking soda, and salt.
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6
On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.
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7
Mix only until blended.
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8
Fold the batter with a rubber spatula to be sure it's completely blended.
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9
Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount).
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10
Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
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11
Peanut Butter Icing:
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12
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment.
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13
Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.
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14
Add the cream and beat on high speed until the mixture is light and smooth.
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15
Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
