Chocolate Cupcakes With Peanut Or Almond Butter Frosting And A Lot More



Note:
Chocolate Cupcakes With Peanut Butter Frosting And Peanut
Butter Frosting shown in picture.

Chocolate cupcakes, they sound a little boring. But these chocolate cupcakes aren't just your plain run of the mill chocolate cupcakes these have peanut or almond butter frosting, chocolate sprinkles, and/or peanut or almond butter cups! For those who are allergic to peanuts, don't worry you can use almond butter cups, and use almond butter I like to use organic peanut or almond butter cups but you don't have to, although I recomend it. They are also relatively easy to make. These cupcakes are delicious and are sure to be a real crowd pleaser, and hey kids love them too! 

Chocolate Cupcakes With Peanut Or Almond Butter Frosting

Yield: 14-15 Cupcakes. Cook Time: 25 minutes

Ingredients

• 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
• 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 cocoa powder 
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon kosher salt
• Peanut Or Almond Butter Icing, recipe follows
• Chocolate Sprinkles, to decorate, optional
• 14-15 peanut or almond butter cups to decorate, optional 

Directions

Preheat the oven to 350 degrees F/ 180 deggres C. 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, add the eggs 1 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, 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 (1 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 the pans, and allow to cool completely before frosting.
Frost each cupcake with Peanut Or Almond Butter Icing, and top with sprinkles, and/or peanut or almond butter cups, if desired.
Peanut Or Almond Butter Icing:

• 1 cup confectioners' sugar
• 1 cup creamy peanut butter, or creamy almond 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 or almond 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 speed until the mixture is light and smooth.