This month, Joelen fromJoelen’s Culinary Adventureschose to highlight the many uses of the scooper in her monthly blog event “Tasty Tools”. Hmmmm…I must just be ahead of the curve on this one. Last month, when she chose the Microplane grater, I madeMeyer lemon ice cream.
I contemplated doing ice cream again this month–I’ve got a couple of great recipes to try out–but one episode of “Barefoot Contessa” changed that. As soon as I heard Ina say “peanut butter frosting,” it was all over. I’d found my “Tasty Tools” entry recipe.
Yum, yum, yummmmmm. These were awesome. I like chocolate and peanut butter (who doesn’t?) but I wouldn’t say it’s my absolute favorite dessert combination. But my friends who love their chocolate and PB were nuts about this recipe. For some reason, I think I’ll be making it again soon. What can I say…I like making people happy!
For the cupcakes:
12 TBSP (1 1/2 sticks) unsalted butter, at room temperature2/3 c. granulated sugar2/3 c. light brown sugar, packed (I always use dark brown)2 extra-large eggs, at room temperature2 tsp. pure vanilla extract1 c. buttermilk, shaken, at room temperature1/2 c. sour cream, at room temperature2 TBSP brewed coffee1 3/4 c. all-purpose flour1 c. good cocoa powder1 1/2 tsp. baking soda1/2 tsp. kosher saltChopped salted peanuts, to decorate
Kathleen’s Peanut Butter Frosting: 1 c. confectioners’ sugar1 c. creamy peanut butter5 TBSP unsalted butter, at room temperature3/4 tsp. pure vanilla extract1/4 tsp. kosher salt1/3 c. heavy creamDirections:1. Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
2. 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. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well.
3. In a separate bowl, whisk together the buttermilk, sour cream, and coffee.
4. In another bowl, sift together the flour, cocoa, baking soda, and salt.
5. 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. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended.
6. Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean.
7. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
8. While the cupcakes cool, make the frosting by placing the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
9. Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.