Chocolate Cupcakes with Peanut Butter Icing

Preheat oven to 350°F. Line two 12-count cupcake pans with paper liners (recipe makes about 20) and set them aside.

In a medium sized bowl using a hand mixer, cream butter and 2 sugars until light and fluffy. Add the eggs one at a time. Mix well. Add vanilla, mix well, then set aside.

In another bowl, mix together buttermilk, Greek yogurt and coffee.

In another bowl, mix together flour, cocoa powder, baking soda and salt. On a low speed, add the wet ingredients and dry ingredients alternating in 3 batches. Begin with the wet ingredients and end with the dry ingredients. Mix until blended (do not over-mix). Divide batter among cupcake tins. Bake for 20 minutes. Then remove from the oven and allow them to cool completely before icing.

While they are baking, make the icing. Place confectioners’ sugar, peanut butter, butter, vanilla and salt in a mixing bowl and beat on high until light and fluffy. Pour in heavy cream. Beat again until light and fluffy. Ice cupcakes once they have completely cooled.

Both recipes adapted from Ina Garten.