Ina Garten's Reese's Cupcakes

Chocolate and peanut butter are a truly wonderful combo- as you are probably aware. Of course I've been dying to make some cupcakes like this for some time, but I was waiting for the right occasion.

A friend's birthday party came up and so I decided to make these - the only condition was that I could not take any home with me! The result? Success! :) Ina Garten is a genius!

I only had one- at the party. My craving was satisified and these received RAVE reviews. Everyone thought it was the perfect combo. Choppped reeses cup make the perfect topping, if you can resist snacking on them... :)

Perfect Chocolate Cupcakes
14-18 Cupcakes
Recipe adapted from Ina Garten

• 1 1/2 sticks (12 TBSP) unsalted butter, at room temperature
• 2/3 cup granulated sugar
• 2/3 cup light brown sugar, packed
• 2 larg eggs, at room tmeperature
• 2 tsp vanilla
• 1 cup buttermilk, at room temperature*
• 1/2 cup sour cream, at room temperature
• 2 TBSP brewed coffee**
• 1 3/4 cup all purpose flour
• 1 cup good quality cocoa powder
• 1 1/2 tsp baking soda
• 1/2 tsp kosher salt
• Reeses cups for garnish

 *I use buttermilk powder (follow directions) or juice of 1 lemon and add milk until it reaches desired measurement
** I do not drink coffee, so I "brewed" a cup using instant coffee granules

Preheat oven to 350. Get your cupcake pan ready with paper liners. 

In your electric mixer bowl (fitted with paddle attachment), cream butter and sugars on high until light and fluffy, about 5 minutes. 

Lower speed to medium and add eggs one at a time, better well after each addition. Add vanilla and mix. 

In a separate bowl, whisk together the buttermilk, sour cream and coffee. 

In a third bowl, sift together flour, cocoa, baking soda and salt. 

With mixer on low speed, add buttermilk mixture and flour mixture alternately in thirds, beginning with the buttermilk and ending with the flour. Mix until just blended and scrap sides with a spatula. 

Scoop batter evenly into cupcake pans (I do 2 medium scoops each). Bake on middle rack 20-25 minutes, until a toothpick inserted comes out clean. 

Cool for 10 minutes and then place on wire rack to cool completely before frosting. You can cool quicker in the fridge, if desired.

Peanut Butter Icing

• 1 cup confectioners' sugar
• 1/2-1 cup creamy peanut butter (depending on how peanut buttery you want it to be)
• 5 TBSP unsalted butter, at room temperature
• 3/4 tsp vanilla
• 1/4 tsp kosher salt
• 1/3 cup heavy cream

 Cream butter, salt and peanut butter in bowl of electric mixer. Add vanilla. Scrape down sides of bowl. 

Reduce speed to low and add sugar until blended. 

Slowly add cream until smooth and creamy consistency is reached. 

Pipe onto cooled cupcakes. 

Top with chopped Reeses cups.

Enjoy!