February 14, 2015
Valentine's Day Cupcake Recipe
Posted by: Nancy Skee
Hope everyone had a lovely February 14 with whomever you chose to enjoy the day. This was the dessert of the day - Olde Square Inn Double Chocolate Cupcake With Peanut Butter Icing - one of my very favorite chocolate cakes. It's a very rich and dense chocolate flavor, intensified with "special dark" chocolate chips. I like this best buttercream icing, but the peanut butter is a close second. This recipe actually originated with Ina Garten, the Barefoot Contessa; I just added chocolate chips to the mix, and it is delicious.
Olde Square Inn Double Chocolate Cupcakes
1 1/2 sticks unsalted butter (not margarine!), softened
2/3 c. sugar
2/3 c. brown sugar
2 Xl eggs (use large if you don't have xl, no worries)
2 t. vanilla
1 & 3/4 c. flour
1 & 1/2 t. baking soda
1/2 t. kosher salt
1 c. cocoa powder
1 c. buttermilk
2 T strong brewed coffee (brings out the chocolate flavor)
1/2 c. sour cream
1 c. good quality dark chocolate chips, mini or regular.
In a large bowl, sift together flour, soda, salt, and cocoa powder. Set aside.
Combine buttermilk, coffee and sour cream in a liquid measuring cup. Set aside
Cream butter and sugars until light and fluffy.
Beat in eggs one at a time, then vanilla.
Mix in 1/3 of the flour mixture, then 1/2 the liquid, scraping bowl as needed.
Mix in another 1/3 of the flour, then the rest of the liquid, then end with the flour.
Scoop into cupcake pan prepared with paper liners. You'll get 24-28 cupcakes, at times 30!
Bake at 350 for 18 minutes, not longer. Cool before icing.
Tip: If you don't have buttermilk, add a T of lemon juice or vinegar to regular milk and let it sit for 5 minutes before using in the recipe.
Tip: If a recipe calls for "soda," it is baking soda, not Coke or Pepsi as several of my past students thought haha!
Peanut Butter Icing
1 & 1/2 sticks butter (again, not margarine!), softened
1 c. Peanut butter
1# powdered sugar (that's about 4 c.)
1 t. vanilla
1/4 c. milk
Beat together butter, peanut butter and powdered sugar until combined and smooth.
Beat in vanilla, then the milk a little at a time to make it a spreadable consistency.
Spread on cupcakes or use a piping bag to swirl on the frosting.
Pour a cup of coffee and eat one before the kids get home from school. You'll be happy.
Prep time: 30 min
Cook time: 18 min
Total time: 48 min