These dark chocolate cupcakes are loaded with rich chocolate flavor, and topped with a light and creamy peanut butter frosting. Sublime!
Ingredients:
For the Cupcakes
- 8tablespoonsunsalted butter, cut into 4 pieces
- 2ouncesbittersweet chocolate(finely chopped)
- ½cupDutch-processed cocoa powder
- ¾cupall-purpose flour
- ½teaspoonbaking soda
- ¾teaspoonbaking powder
- 2eggs
- ¾cupgranulated sugar
- 1teaspoonvanilla extract
- ½teaspoontable salt
- ½cupsour cream
For the Peanut Butter Frosting
- 1cuppowdered sugar
- 1cup
- 5tablespoonsunsalted butter(at room temperature)
- ¾teaspoonvanilla extract
- ¼teaspoonkosher salt
- ⅓cupheavy cream
Directions:
- Make the Cupcakes: Adjust oven rack to lower-middle position and preheat to 350 degrees F. (If you are using a non-stick muffin pan, heat the oven to 325 degrees F.) Line standard-size muffin pan with baking cup liners.
- Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. (Alternately, you can microwave the mixture at 50% power, stirring every 30 seconds until completely melted.) Set aside to cool until just warm to the touch.
- In a small bowl, whisk together the flour, baking soda, and baking powder.
- In a medium bowl, whisk the eggs combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.
- Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
- Cool cupcakes in muffin pan on wire rack for 15 minutes. Remove the cupcakes and set on wire rack to cool to room temperature before icing, about 30 minutes.
- Make the Peanut Butter Frosting: Place the powdered sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
- Assemble the Cupcakes: Frost the cupcakes with an offset spatula, or with a decorating tip (I used a Wilton 1M tip). Store at room temperature in an airtight container for up to 4 days.
Recipe Notes:
- Since first making these cupcakes, this chocolate cupcake recipe has become my favorite. Feel free to use either!
- If you do not have sour cream, you can substitute plain yogurt or buttermilk.
Nutrition:
Calories: 440kcal
Fat: 30g
Saturated fat: 14g
Cholesterol: 74mg
Sodium: 313mg
Potassium: 283mg
Carbohydrates: 37g
Fiber: 3g
Sugar: 26g
Protein: 8g
Vitamin A: 575%
Vitamin C: 0.1%
Calcium: 51%
Iron: 1.7%
These are my go-to cupcakes, they always turn out wonderfully and are devoured in no time – thanks for the recipe, I absolutely adore these!