Sunday, October 28, 2007

That got the ol' heart pumping...


You know it's really good (or really bad) when a baked good actually makes your heart rate speed up dramatically. Today, after talking to my mom who made the above cupcakes I was inspired to give them a crack as well. Hey--I had all the goods on hand (which is a little scary considering I needed everything from buttermilk to sour cream to creamy peanut butter) and some free time so I gave another Ina recipe a shot.

And...whoa. They're tasty, but "rich" is not quite strong enough a modifier. These are intense little treats, so buyer (eater?) beware!

Stephen says: Needs more sugar. Kidding!
Stephen's rating: 9...no...10. No...9.5...

Recipe
Chocolate Cupcakes and Peanut Butter Icing
Courtesy Ina Garten

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
Kathleen's Peanut Butter Icing, recipe follows
Chopped salted peanuts, to decorate, optional

Preheat the oven to 350 degrees F. 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 Butter Icing and sprinkle with chopped peanuts, if desired.

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 speed until the mixture is light and smooth.

8 comments:

SustainableStyle said...

Oh I LOVE Ina's recipes! Those look so good! Btw, I saw your blog link on the food post on the MM board and clicked over, great site!

-ArtIndulgence

Tracy said...

I love chocolate and peanut butter so my heart would race as well!

teeth whitening

Jeena said...

Hi there my name is Jeena and I have started a food recipe forum that I thought you would like to join here Click here for food recipe forum

I would love to see you on there to chat about food and cooking you can talk about anything you like and start your very own topics. :-)
or see my main food recipe website Jeenas food recipe site

Hope to see you soon

Thanks

Jeena x

Kayte said...

you make my day :)
http://kayteskitchen.blogspot.com/2008/03/my-first-award.html

Kate said...

I'm hoping this will get you to post some more since I really miss reading about your adventures.

http://katorade.blogspot.com/2008/04/well-its-been-almost-full-month.html

Mrs.CFH2 said...

My husband would love love love these....but just looking at them makes my teeth hurt! Shhh...don't tell him they exist!

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