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.

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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.

Ingredients

• 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

Instructions

1. Preheat oven to 350.
2. Spray the tops and line two muffin pans with 16 cupcake liners.
3. Add dry ingredients to the bowl of your stand mixer. Turn on low and add sour cream and oil.
4. When completely mixed, add water in 1/4-cup increments until the batter is uniform.
5. Add vanilla, vinegar, and the egg, mixing on medium until combined. The batter will be very runny.
6. Ladle batter into the cupcake liners, filling 3/4 full.
7. Bake for ~25 minutes, until a skewer inserted in a center cupcake comes out with moist crumbs attached.
8. Let cool in pan for 20 minutes and then cool on wire rack completely before frosting.
9. To make the frosting, beat cream cheese and butter on high, until light and creamy (2-3 minutes).
10. 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.
11. Add peanut butter and mix on high until completely combined.
12. 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.

Notes

Yields: 16 cupcakes

Source: Confections of a Foodie Bride and Sky High Cakes

Estimated time: 1 hour

Nutritional Information
Calories: 347.1 | Fat: 17.7 | Fiber 1.3
WW Points: 8