Sorry for the delay in posting. I have been dealing with that change of season cold and it is not pleasant. Luckily I knocked out 2 items at once before it hit so I have some goodies to post. I was feeling ambitious as I put together a care package so I made these cupcakes and some good old chocolate chip cookies.
I enjoy Ina Garten's show and have seen her make these special cupcakes on more than one episode. Being a fan of the peanut butter cup, I thought this was a recipe that couldn't miss and had been looking forward to testing it out myself. On the most recent episode of Ina's show she said this was one of the treats that helped her snag her husband. Well let me tell you it must really be love because it isn't these mini cakes!
The cupcakes do have a great flavor to them. I think it is the cocoa that gives them their taste rather than using melted chocolate or something of the like. Their lack of appeal to me is how dense they are. Even in your hand these feel heavy for a cupcake. I like a light and fluffy cake so these, while I am sure they have their place in many hearts, are not for me.
The icing on the other hand is a winner for peanut butter fans. It is very fluffy and has a strong peanut butter flavor without being overwhelming. With another cupcake this would really be a star. Ina credits her friend Kathleen King with the icing recipe. So thumbs up Kathleen!
Here is the the cupcake and icing recipe adapted from Ina Garten's Barefoot Contessa at Home cookbook:
Cupcakes:
2 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Preheat oven to 350 degrees.
With an electric mixer cream the butter and both sugars on high until light and fluffy, about 5 minutes. Reduce the speed to medium, add the eggs 1 at a time, then vanilla and mix well.
Whisk together the buttermilk, sour cream, and coffee in one bowl and sift together the rest of the dry ingredients (flour, cocoa, baking soda, and salt) in another bowl.
Add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl on low. Mix only until blended.
Divide the batter among the cupcake pans with paper liners. Bake in the middle of the oven for 20-25 minutes, until a toothpick comes out clean. Cool for 10 minutes then remove from pans. Wait until the cupcakes are completely cool before frosting.
Icing:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream
Mix the confectioners' sugar, peanut butter, butter, vanilla, and salt on a medium speed with an electric mixer. Mix creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high until the icing is smooth and fluffy.
Makes about 14 cupcakes.
0 comments:
Post a Comment