Chocolate Cupcakes and Peanut Butter Icing

Ingredients

12 tbsps unsalted butter (room temperature) 23 cup granulated sugar 23 cup light brown sugar (packed) 2 large eggs (extra large eggs at room temperature) 2 tsps pure vanilla extract 1 cup buttermilk (shaken at room temperature) 12 cup sour cream (room temperature) 2 tbsps coffee (brewed) 134 cups all-purpose flour 1 cup cocoa powder (good)

12 tsp kosher salt

peanut butter (kathleen s peanut butter icing recipe)

peanuts (chopped salted, decorate optional)

1 cup sugar

1 cup creamy peanut butter

5 tbsps unsalted butter (room temperature)

34 tsp pure vanilla extract

14 tsp kosher salt

13 cup heavy cream

112 tsps baking soda Directions

1	Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
2	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.
3	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.
4	Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
5	Kathleen's Peanut Butter Icing:
6	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.