Chocolate Peanut Butter Cup Cupcakes

Cake adapted from Ina Garten

Ingredients:

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
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 teaspoons coffee extract
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt

Directions:

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 extract. 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.

Ingredients:

4 cup powdered sugar
2 sticks softened salted butter
¼ c. peanut butter
½ c. whole milk
1 cup dark chocolate cocoa powder
1 tsp. almond extract
1 tsp. Beanilla Coffee Extract

Directions:

Add sugar, butter, cocoa powder, peanut butter, coffee extract and almond extract to mixer bowl with whisk attachment. Beat on low speed slowly adding milk to mixer. Increase speed to medium and beat until light and fluffy. Pipe on to cool cupcake, garnish with peanut butter cup.