Chocolate Cupcakes and Peanut Butter Icing

Without a doubt the best damn cupcake I have ever eaten. Anita and I made these cupcakes after watching Barefoot Contessa on Food Network (We’re hardcore FN fans). The recipe posted follows the exactly.Give yourself a good hour and a half for everything to be done. And don’t skimp! Don’t go to the grocery store and say to yourself “do I really need vanilla extract?” (Yes). Also, the peanuts are key- it creates a wonderful contrast to the smooth peanut butter frosting. These are so filling (hey, with buttermilk and heavy cream- what else would you expect?)As a friend once told me, “it’s stupid good.”12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature2/3 cup granulated sugar2/3 cup light brown sugar, packed2 extra-large eggs, at room temperature2 teaspoons pure vanilla extract1 cup buttermilk, shaken, at room temperature1/2 cup sour cream, at room temperature2 tablespoons brewed coffee1 3/4 cups all-purpose flour1 cup good cocoa powder1 1/2 teaspoons baking soda1/2 teaspoon kosher saltKathleen’s Peanut Butter Icing, recipe followsChopped salted peanuts, to decorate, optionalPreheat 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’ sugar1 cup creamy peanut butter5 tablespoons unsalted butter, at room temperature3/4 teaspoon pure vanilla extract1/4 teaspoon kosher salt1/3 cup heavy creamPlace 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.