While baking, we suggest using a portion scoop to spoon the batter into your paper cupcake liners.
This will ensure consistency in size and baking rate.
Ingredients
Chocolate Cupcakes
1 1/2cups(about 6 3/8 oz.)
Credit: Victor Protasio, Food Stylist: Emily Nabors Hall, Prop Stylist: Kathleen Varner
unsalted butter, softened
4large eggs
2teaspoonsvanilla extract
1cupwhole buttermilk
Peanut Butter Buttercream
2cups(about 8 oz.)
powdered sugar
1/2cup(4 oz.)
Line 2 (12-cup) muffin pans with paper baking cups.
Add eggs, 1 at a time, beating until just incorporated after each addition.
Add vanilla; beat until just incorporated, about 30 seconds.
Spoon 1/4 cup batter into each baking cup.
Bake in preheated oven until a wooden toothpick inserted into center comes out clean, 20 to 22 minutes.
Cool cupcakes in pans 5 minutes.
Remove from pans to wire racks, and let cool completely, about 30 minutes.
Increase speed to medium, and beat until fluffy, 2 to 3 minutes.
Scrape down sides of bowl.
Increase speed to medium, and beat until light and fluffy, about 2 minutes.
Reduce speed to low, and gradually beat in heavy cream until just incorporated, about 30 seconds.
Increase speed to medium, and beat until light and fluffy, about 2 minutes.
Transfer buttercream to a piping bag fitted with a star attachment.
Pipe buttercream (about 1/3 cup) in a spiral on top of each cupcake.
Sprinkle each with 1/2 tablespoon chopped peanuts.
Serve immediately or store in an airtight container at room temperature up to 2 days.
