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It’s a Chocolate-PB world

June 3, 2010 By Jelli 6 Comments

Everyone knows that the best desserts come from chocolate and pb combinations, right? That’s just me? No, I didn’t think so. If I could have kept any of these cuppies at home (which I purposefully did not), I’m certain that I’d have them all devoured by now, which is just about 24 hrs. to the second after the last chocolate cupcake was gluttonously smothered in glorious peanut butter frosting.

Ina Garten doesn’t kid around in the kitchen. We all know that by now. She certainly does not kid around with her chocolate recipes, and these cupcakes are living…well, not exactly, proof that she does chocolate right. Her chocolate cupcakes are the lightest airiest chocolate cuppies that’ve come from my kitchen. They also are probably the most expensive chocolate cuppies to come out of my kitchen. She adds all the works: brown sugar, sour cream, coffee..you know, the goooood stuff. And baby, it is good. Now, did I mention the glorious peanut butter frosting?

Chocolate Cupcakes with Peanut Butter Frosting
By Ina Garten, from Barefoot Contessa at Home
Ina says this yields 14-15 but mine made 20

  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature I used margarine
  • 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) or 2/3 full. 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.

Filed Under: Recipes Tagged With: Cake, chocolate, desserts, Frostings

About Jelli

Jelli is a blogging veteran and avid baker who’s been selling sweets to feed her chocolate addiction for 8+ years. When the polka dotted apron’s hanging up, she’s a full-time mama to three kidlets enjoying the crazy days of motherhood and pumping out brownie recipes from her sunny Costa Rican kitchen.

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Comments

  1. Sweet Sins says

    June 6, 2010 at 10:56 am

    These look amazing!! YUM

    Reply
  2. Chef Aimee says

    June 6, 2010 at 5:10 pm

    Ah, the two best flavor combinations in the world! 🙂 Thanks for sharing!

    Reply
  3. Ingrid says

    June 8, 2010 at 5:54 pm

    I gotta tell ya…pretty much the only time I like PB or chocolate is when they’re combined. 🙂 Magic happens then!
    ~ingrid

    Reply
  4. Justin says

    June 10, 2010 at 11:57 am

    i’m totally with you on the chocolate-peanut butter combo

    Reply
  5. melanie:::adorkable says

    June 10, 2010 at 1:34 pm

    oh geez….my FAVORITE combination! (and by the looks of the other comments, I am NOT alone. :D)

    Thanks for the great memorizing technique. I will most definitely have to try that one out!

    Reply
  6. Eliana says

    June 13, 2010 at 8:35 pm

    YES – chocolate and PB is the best 🙂

    Reply

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Hi, I'm Jelli! I snagged the best guy around, birthed four tiny kidlets, scribble down too many dessert recipes, love Jesus, and grow veggies in my front yard. Read More…

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