Chocolate Peanut Butter Cupcakes
I have been an extremely naughty blogger! I’ve only been posting socially over at thegirlkyle. Don’t fret, I’ve still been baking just not really photographing those works of art. I sincerely apologize because I do love to bake and I do appreciate all my readers and all your support.
The only thing I did differently than I did here was that I pressed a mini peanut butter cup into the center of the batter before placing it in the oven for a little surprise!
Chocolate Peanut Butter Cupcakes
Ingredients:
- 3 cups packed brown sugar
- 1 cup of butter, softened
- 4 eggs
- 2 tsp vanilla extract
- 2 2/3 cups all-purpose flour
- 3/4 cup baking cocoa
- 1 tbs. baking soda
- 1/2 tsp. salt
- 1 1/3 cup sour cream
- 1 1/3 cup boiling water
Directions:
In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternatively with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended. Bake at 350 degrees.
Frosting:
- 1 cup butter, softened
- 1/2 cup peanut butter
- 3 cups powdered sugar
- 2-4 Tbsp. milk
- 1 tsp. vanilla
Preparation:
In your mixer, combine butter, and peanut butter until well blended, but mixture is still stiff. Then add vanilla. Add the powdered sugar one cup at a time. Mix well, adding more milk as needed to make your fluffy pipeable frosting.
Personal Notes:
You can never go wrong with this chocolate recipe. I think it’s very moist and when I want it to be a little more chocolatey I just add additional cocoa powder. I’m not a big fan of peanut butter, but I made these for a coworker who had been begging for something peanut butter. They were quite the hit!