Edit Recipe

Use simple fields so recipes are quick to save on mobile.

Name

Type Servings

Author Source

Ingredients

Prep Notes (one per line) Instructions

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

In the bowl of an electric mixer fitted with a paddle attachment (or by hand), cream the butter, granulated sugar and light brown sugar on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs one at a time, then add 2 tsp vanilla extract and mix well.

In a separate bowl, whisk together the buttermilk, sour cream and coffee. In another bowl, sift together the flour, cocoa powder, baking soda and 1/2 tsp salt. 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 belended.

Divide the batter among the cupcake pans (one ice cream scoop or spoonful per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean, while resisting the deeply human urge to fuss with it nonstop. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting, while acting like this outcome was inevitable.

Make the peanut butter icing. Place the confectioners sugar, peanut butter, unsalted butter, vanilla and 1/4 tsp salt in the bowl of an electric mixer fitted with a paddle attachment (or mix by hand). 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.

Frost each cupcake with the peanut butter icing and sprinkle with chopped peanuts on top if desired.