CHOCOLATE PEANUT BUTTER CUPCAKES

This is a Barefood Contessa recipe I recently found online and tried. If you like chocolate and peanut butter you will love these!! Heres the link incase you want to check it out:
http://www.foodnetwork.com/recipes/ina-garten/chocolate-cupcakes-and-peanut-butter-icing-recipe/index.html 

CHOCOLATE PEANUT BUTTER CUPCAKES

• -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
• optional
• PEANUT BUTTER ICING:

• -1 cup confectioners' sugar
• -1 cup creamy peanut butter
• -5 tablespoons unsalted butter, at room temperature
• -3/4 teaspoon pure vanilla extract
• -1/4 teaspoon kosher salt
• -1/3 cup heavy cream

DIRECTIONS:

PREHEAT THE OVEN TO 350 DEGREES

1. Using a mixer with the paddle attachment-cream the butter and sugars together for about 5 minutes.
2. Add the eggs one at a time and add the vanilla
3. In a separate bowl-mix together the sour cream, buttermilk and coffee
4. In another bowl, mix together the flour, cocoa, baking soda and salt.
5. Slowly mix in the wet and dry ingredients alternating between the two.
6. Mix until smooth and spoon into cupcake tins
7. Bake for 20 minutes.
8. In the mean time make the icing. Add all the ingredients to a bowl and mix with a mixer until smooth.
9. Let the cupcakes cool after baking and ice them. Sprinkle the tops with salted peanuts if desired :)