#1 Cowboy and Chocolate and Peanut Butter Cupcakes

Posted: June 12th, 2010 | Filed under: Cake, Uncategorized | Tags: best peanut butter icing, chocolate and peanut butter, chocolate cake, cowboys cake, peanut butter icing | 1 Comment »

• • • • • • Today I’m updating from Humble Texas, where we are celebrating the 1 year birthday of Tristan Jarrell… our cute little nephew! What a doll, all cute and round and amazing. So for the party we contributed some amazing little cupcakes, crowned with little Cowboys helmets. So we’ll update with photos now, and I’ll add a recipe later… here you go.
• 
• 
• 

Barefoot Contessa Chocolate Cake

from Barefoot Contessa

Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

Preheat the oven to 350 degrees F. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Scoop into prepared cupcake liners… and bake for 12-15 minutes. Cool on wire racks for at least an hour before frosting.

Peanut Butter Frosting

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.

Frost your sweet sweet cuppy cakes… and enjoy!