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Thursday, May 28, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Heather Goins Tolbut
  • for the cake:
  • 12 TBS (11â�„2 sticks) unsalted butter, at room temperature
  • 2â�„3 cup granulated sugar
  • 2â�„3 cup light brown sugar, packed
  • 2 extra large eggs, at room temperature
  • 2 tsp. pure vanilla extract
  • 1 cup buttermilk, shaken, at room temperature
  • 1â�„2 cup sour cream, at room temperature
  • 2 TBS brewed coffee
  • 13â�„4 cups all-purpose flour
  • 1 cup cocoa powder
  • 11â�„2 tsp. baking soda
  • 1â�„2 tsp. kosher salt
  • for the icing:
  • 1 cup confectioner’s sugar
  • 1 cup creamy peanut butter
  • 5 TBS unsalted butter, at room temperature
  • 3â�„4 tsp. pure vanilla extract
  • 1â�„4 tsp. kosher salt
  • 1â�„3 cup heavy cream
for the cake:
Preheat oven to 350 degrees. Line cupcake pan with paper liners.
In a bowl, cream the butter and sugars on high speed until light and fluffy, about 5 minutes. Lower the speed to medium and add the eggs one 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 flour mixture alternately to the sugar mixture.
Divide the batter among the cupcake pans; bake on middle rack for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, remove from pans and cool completely before frosting.

for the icing:
Place the sugar, peanut butter, butter, vanilla and salt in a bowl and mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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