Best Chocolate Cupcake

So I know I've been gone from the blogging world for awhile but I just haven't been cooking much lately. Life has been a little hectic and I've really been just throwing meals together in hurry. I can tell you that next week, I will be changing things up a bit. I've been feeling in a bit of a cooking rut lately so I'm turning to international flavors to try something new. I'm spending the weekend researching new recipes and planning my menu so please check back next week to see where I will be traveling to through my cooking adventures. In the meantime, please enjoy this recipe for the best chocolate cupcakes ever. I used the Barefoot Contessa's recipes from her cookbook, "Barefoot Contessa at Home". This is the chocolate cupcake with peanut butter frosting except I used a vanilla frosting instead. These were the best cupcakes I've ever made!!!!

Chocolate Cupcakes adapted from Barefoot Contessa at Home

* 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 tablespoons brewed coffee
* 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. 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.

Vanilla Frosting
1 package powdered sugar (16 ounces)
1/2 cup butter, softened (1 stick)
3 tablespoons milk
2 teaspoons vanilla

Beat sugar, butter, milk and vanilla with electric mixer at low speed until well blended and smooth. If frosting becomes too thick, beat in additional milk by teaspoonfuls until the frosting is of spreading consistency.

Makes about 2 1/2 cups frosting.