Dark Chocolate Cupcakes with Peanut Butter Frosting

The room was full of oohh’s and ahh’s, moans and groans when I first made these:) Everyone was speechless!


Amount Ingredient 8 tablespoons unsalted butter, cut into 4 pieces 2 ounces bittersweet chocolate, chopped( i used ghiradelli) 1/2 cup cocoa powder 3/4 cup flour 1/2 teaspoon baking soda 3/4 teaspoon baking powder 2 eggs 3/4 cup sugar 1 teaspoon vanilla 1/2 teaspoon salt 1/2 cup sour cream 1 cup powder sugar 1 cup creamy peanut butter 5 tablespoons unsalted butter, @ room temp. 3/4 teaspoon vanilla 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.

Frosting Directions:
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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