The Genius of Traditions

It has become a Christmas Eve tradition in my family to create a buffet of our favorite snacky-type junk foods. Among the spread, we have spinach dip with pumpernickel bread as a dipper, pigs in a blanket made with little cocktail sausages, a homemade dip for tortilla chips that has been a staple in mom’s repertoire for as long as I can remember, and various incredible desserts.

Recently, my family was celebrating my little sister’s birthday with a combination birthday/farewell dinner (since she was heading out of town for a few weeks.) It was my sister’s brilliant brainstorm that we recreate our buffet mid-year, in order to celebrate her birthday. I wholeheartedly approved the idea, since it meant I wouldn't have to wait another six months to consume some of my favorite foods. As a replacement to the typical chocolate or vanilla birthday cake, my mom made one of my personal favorite things: Chocolate Peanut Butter cupcakes.

In my opinion, there are certain things in life that can bring pleasure simply by existing. For me, the combination of chocolate and peanut butter comprises the first choice among my guilty pleasures. Whether it’s eating a peanut butter cup, or creating a dessert based on these tiny confections, my love runs deep and it runs true.  So naturally, when I discovered this recipe several years ago, it quickly became one of my favorite desserts. If you have a favorite chocolate cake recipe, feel free to use it. The cake recipe included with these cupcakes, while tasty, isn’t necessarily my first choice. On one hand, I like this cake because it’s not too sweet, which balances the sweetness of the frosting nicely. On the other hand, they tend to be a little crumbly.

Regardless of what type of cake you make, they will be incredible, especially for all you peanut butter lovers. Enjoy!

Chocolate Cupcakes with Peanut Butter Frosting

Makes 14-16

Ingredients

1 1/2 sticks unsalted butter at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 eggs at room temperature
2 teaspoons vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoon brewed coffee
1 3/4 cups all purpose flour
1 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup confectioner's sugar
1 cup creamy peanut butter (I use Peter Pan or Skippy)
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup heavy cream

Preheat the oven to 350 and line muffin tins with paper liners. 

Fit your electric mixer with paddle attachment. In the bowl, cream together the butter and two kinds of sugar on high speed until light and fluffy, about 5 minutes. Lower speed to medium and add eggs one at a time. Add the vanilla and mix well. 


In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift the flour, cocoa, baking soda, and salt. With the mixture on low speed, add the buttermilk and flour mixtures alternately, starting with the buttermilk, and ending with the flour. Mix until just blended. Scrape the sides and bottom of bowl with a rubber spatula to be sure everything is incorporated. 


Fill the liners with the batter. One rounded standard ice cream scoop is a good way to measure. Bake on the center rack for 20 to 25 minutes, until a toothpick inserted comes out clean. Cool for 10 minutes and remove from pans to cool completely.


To make the frosting, mix the confectioner's sugar, peanut butter, butter, vanilla, and salt with an electric mixer on medium-low speed. Scrape down the bowl as you mix. Add the cream and beat on high until light and smooth. Frost cupcakes. 


Recipe adapted from Barefoot Contessa at Home.