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How to Make Barefoot Contessa's Chocolate Cupcakes And Peanut Butter Icing
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the peanut butter icing: In a medium bowl, beat the butter until light and fluffy.
- Gradually add the powdered sugar and peanut butter, beating until smooth and creamy. Add milk as needed to reach desired consistency.
- Once the cupcakes are completely cool, frost them generously with the peanut butter icing.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
72g
Fat
40g
Carbs
9g
