I don’t have a whole lot to say so I’ll stick to the facts:
I like chocolate cake.
Cook’s Illustrated Chocolate Cake is one of my favorites. If I’ve ever made a chocolate cake for you, that’s the recipe I always use. This recipe uses sour cream and makes a very dutch cocoa-y, incredibly moist cake.
I love peanut butter.
Like, zOMG love peanut butter. And it has to be Jif. Only Jif. I love peanut butter so much that I stopped writing this post to go make a batch of peanut butter cookies.
I habitually over-frost my cupcakes. Always have. Always will.
The Foodie Groom felt that a little peanut butter frosting went a long way and took off some of the frosting on his taste-test cupcake. Blasphemy. I promptly placed it on top of my cupcake.
The world became a better place the day chocolate and peanut butter were first combined.
But really… it’s chocolate and peanut butter. You just can’t go wrong.
Sour Cream-Chocolate Cupcakes with Peanut Butter Frosting
An incredibly decadent chocolate-peanut butter combo: rich dark chocolate cake, tangy peanut butter-cream cheese frosting, and salted chocolate covered peanuts.
- 1 cup flour
- 1 1/4 cup sugar
- 3/8 cup dutch process cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 3/4 cup water
- 1 tsp vanilla
- 1 Tbsp white vinegar
- 1 egg
- For the Peanut Butter Frosting:
- 5 oz cream cheese, at room temp
- 4 Tbsp butter, at room temp
- pinch of salt
- 3 cups powdered sugar
- 1/3 cup peanut butter
- For the Chocolate Covered Peanuts
- 1/3 cup chopped semisweet chocolate
- 1/2 cup peanuts, unsalted
- Pinch of sea salt
- Preheat oven to 350.
- Spray the tops and line two muffin pans with 16 cupcake liners.
- Add dry ingredients to the bowl of your stand mixer. Turn on low and add sour cream and oil.
- When completely mixed, add water in 1/4-cup increments until the batter is uniform.
- Add vanilla, vinegar, and the egg, mixing on medium until combined. The batter will be very runny.
- Ladle batter into the cupcake liners, filling 3/4 full.
- Bake for ~25 minutes, until a skewer inserted in a center cupcake comes out with moist crumbs attached.
- Let cool in pan for 20 minutes and then cool on wire rack completely before frosting.
- To make the frosting, beat cream cheese and butter on high, until light and creamy (2-3 minutes).
- Mix in salt and powdered sugar on low speed until just combined and then beat on high for 2-3 minutes, until the frosting is fluffy.
- Add peanut butter and mix on high until completely combined.
- To make the chocolate-covered peanuts, melt chocolate in the microwave. Stir in peanuts, coating completely. Spread evenly on wax paper. Sprinkle with sea salt, if using. Let cool. Break/cut into pieces for garnish.
Yields: 16 cupcakes
Estimated time: 1 hour
Calories: 347.1 | Fat: 17.7 | Fiber 1.3
WW Points: 8