The room was full of oohh’s and ahh’s, moans and groans when I first made these:) Everyone was speechless!
|8 tablespoons||unsalted butter, cut into 4 pieces|
|2 ounces||bittersweet chocolate, chopped( i used ghiradelli)|
|1/2 cup||cocoa powder|
|1/2 teaspoon||baking soda|
|3/4 teaspoon||baking powder|
|1/2 cup||sour cream|
|1 cup||powder sugar|
|1 cup||creamy peanut butter|
|5 tablespoons||unsalted butter, @ room temp.|
|1/4 teaspoon||kosher salt|
|1/3 cup||heavy cream|
Preheat oven to 350. Combine butter, cocoa and chocolate in bowl and set over simmering water. Heat mixture until butter and chocolate are melted and smooth. Cool until mixture is just warm. Meanwhile; whisk flour, baking soda, and baking soda. In seperate bowl whisk eggs to combine; add sugar, vanilla and salt too eggs until well mixed. Add cooled chocolate mixture to egg mixture and whisk until combined. Sift about 1/3 of flour mixture over chocolate mixture and whisk until combined. Whisk in sour cream, then sift remaining flour mixture over chocolate mixture and whisk until batter is homogenous and thick. Spoon into cupcake liners and bake 18 to 20 minutes.
Mix powder sugar, peanut butter, butter, vanilla and salt with electric hand mixer on med-low speed until creamy. Add heavy cream and beat on high until frosting is light and smooth. Frost cupcakes when cool. Enjoy!
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