Ina Garten's Chocolate Cupcakes with Peanut Butter Icing

There's nothing better than chocolate and peanut butter combined. These are amazing, moist and the icing is just the right consistency. Combined, the cake and the icing are just sweet enough, although very rich. Make sure you have a glass of milk standing by!

Makes 14-16 cupcakes

Chocolate Cupcakes with Peanut Butter Icing

12 tablespoons unsalted butter, room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 eggs, room temp
2 teaspoons vanilla extract
1 cup buttermilk
1/2 cup sour cream
2 tablespoons brewed coffee
1 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt

Peanut Butter Icing

1 cup confectioner's sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, room temperature
3/4 teaspoons vanilla extract
1/3 cup heavy cream

Preheat the oven to 350 degrees. Line cupcake pan with paper liners.

Cream the butter and two sugars with an electric mixer until light and fluffy. Add the eggs one at a time, then add vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream and coffee. In another bowl, sift together the flour, cocoa, baking soda and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixing bowl, beginning with the buttermilk and ending with the flour.

Divide the batter among the cupcakes until about 2/3 full. I typically use a standard size ice cream scoop and it's the perfect amount. Bake for 20-25 minutes. Cool completely before frosting.

To make the icing, mix confectioner's sugar, peanut butter, butter, vanilla and salt with an electric mixer until creamy. Add the cream and beat on high until the icing is light and smooth.

(Source:  Recipe from Ina Garten)