PB&C

Peanut Butter and Chocolate that is. You might consider this to be the cupcake version of a Reese's Peanut Butter Cup. I don't know. I made them this past weekend for a friend who came to town. She immediately took one, removed the bottom, placed it on top and had herself a cupcake sandwich. Her mom apparently snuck one or two for herself - I guess they're just that good. Meanwhile, Sister, a little more traditional, got herself 4 from the batch and ate them as they were.

This recipe made 16 rather large cupcakes; next time I'll probably make a bit more icing to stretch for all 16. As always, leave that butter out over night to bring it to room temperature. It really does make all the difference. Also use the highly emulsified, processed peanut butter (like Jif or Skippy), not that natural stuff. If you want a nice decorative touch, you can chop up some peanuts and put them on top. It looks pretty and everyone will know it's peanut butter icing.

Chocolate Cupcakes and Peanut Butter Icing
Barefoot Contessa at Home (Ina Garten)
14-16 Cupcakes

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

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, at the eggs one at a time, then add the vanilla 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 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 blended.

Divide the batter among the cupcake pans (one 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. Cool for 10 minutes, remove from pans, and allow to cool completely before frosting.

Kathleen's Peanut Butter 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

Place 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 until the mixture is light and smooth.