Chocolate cupcakes with peanut butter frosting

Ingredients:

Cupcakes

• 165 g butter, room temperature
• 2/3 cup granulated sugar
• 2/3 cup brown sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup of sour milk, shaken, at room temperature
• 0.5 cup sour cream, room temperature
• 2 tablespoons of ground coffee
• 1 3/4 cups flour
• 1 cup of quality cocoa powder
• 1.5 tsp of baking soda
• 0.5 tsp table salt
• Peanut Butter Glaze, recipe included
• Chopped salted peanuts, for garnish, optional

Peanut butter glaze

• 1 cup powdered sugar
• 1 cup creamy peanut butter
• 5 tbsp (75 g) butter, room temperature
• 3/4 tsp vanilla extract
• 1/4 teaspoon table salt
• 1/3 cup heavy cream

Preparation:

1. Preheat oven to 175°C. Line each cupcake pan with paper cupcake liners.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with both sugars on high speed until light and fluffy, about 5 minutes. Reduce the speed to medium, add the eggs one at a time, then add the vanilla extract and mix thoroughly. In a separate bowl, whisk together the sour milk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. With the mixer on low speed, alternately beat in the sour milk mixture and the flour mixture in three batches, beginning with the sour milk mixture and finishing with the flour mixture.
3. Mix until combined. Stir the dough with a silicone spatula to ensure all ingredients are completely combined.
4. Divide the batter between two cupcake pans (1 standard scoop per cup is enough). Bake in the middle of the oven for 20-25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let cool for 10 minutes, then remove the cupcakes from the pans and let them cool completely before frosting.
5. Top each cupcake with peanut butter frosting and sprinkle with chopped peanuts (optional).

6. Peanut Butter Glaze:

   
   In the bowl of an electric mixer fitted with the paddle attachment, place the powdered sugar, peanut butter, butter, vanilla extract, and salt. Mix on medium-low speed until creamy, scraping the sides of the bowl occasionally with a silicone spatula. Add the cream and beat on high speed until the mixture is light and smooth.