Chocolate Cupcakes With Peanut Butter Icing Recipe

Name: Chocolate Cupcakes With Peanut Butter Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1-1/2 stick Butter; 2/3 cups Sugar; 2/3 cups Brown Sugar; 2 Eggs; 2 teaspoons Vanilla Extract; 1 cup Buttermilk; 1/2 cups Greek Yogurt; 2-1/2 Tablespoons Prepared Coffee; 1-3/4 cup All-purpose Flour; 1 cup Cocoa Powder; 1-1/2 teaspoon Baking Soda; 1/2 teaspoons Salt; FOR THE PEANUT BUTTER ICING:; 1 cup Confectioners Sugar; 1 cup Creamy Peanut Butter; 5 Tablespoons Butter; 3/4 teaspoons Vanilla Extract; 1/4 teaspoons Salt; 1/3 cups Heavy Cream

Servings: persons

FOR THE CUPCAKES:
1-1/2 stick Butter
2/3 cups Sugar
2/3 cups Brown Sugar
2 Eggs
2 teaspoons Vanilla Extract
1 cup Buttermilk
1/2 cups Greek Yogurt
2-1/2 Tablespoons Prepared Coffee
1-3/4 cup All-purpose Flour
1 cup Cocoa Powder
1-1/2 teaspoon Baking Soda
1/2 teaspoons Salt
FOR THE PEANUT BUTTER ICING:
1 cup Confectioners Sugar
1 cup Creamy Peanut Butter
5 Tablespoons Butter
3/4 teaspoons Vanilla Extract
1/4 teaspoons Salt
1/3 cups Heavy Cream

1
Preheat oven to 350u00b0F. Line two 12-count cupcake pans with paper liners (recipe makes about 20) and set them aside.
2
In a medium sized bowl using a hand mixer, cream butter and 2 sugars until light and fluffy. Add the eggs one at a time. Mix well. Add vanilla, mix well, then set aside.
3
In another bowl, mix together buttermilk, Greek yogurt and coffee.
4
In another bowl, mix together flour, cocoa powder, baking soda and salt. On a low speed, add the wet ingredients and dry ingredients alternating in 3 batches. Begin with the wet ingredients and end with the dry ingredients. Mix until blended (do not over-mix). Divide batter among cupcake tins. Bake for 20 minutes. Then remove from the oven and allow them to cool completely before icing.
5
While they are baking, make the icing. Place confectioners' sugar, peanut butter, butter, vanilla and salt in a mixing bowl and beat on high until light and fluffy. Pour in heavy cream. Beat again until light and fluffy. Ice cupcakes once they have completely cooled.
6
Both recipes adapted from Ina Garten.

1845

kcal

Calories

127

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1-1/2 stick Butter, 2/3 cups Sugar, 2/3 cups Brown Sugar, and more.

Yes, Chocolate Cupcakes With Peanut Butter Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Cupcakes With Peanut Butter Icing

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