Dark Chocolate Cupcakes with Peanut Butter Frosting

July 07, 2013

Every once in a while I get a craving for a really good cupcake. Sprinkles cupcakes opened a shop in La Jolla recently. I asked my husband for cupcakes for Mother's Day but with all the craziness of my surgery, he forgot. So I've decided to make them for myself and the family. I have to say these are Yummy! Who needs to pay $4.00 for a cupcake when you can make these for way less.

8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate chips
½ cup Dutch-processed cocoa powder
¾ cup all-purpose flour
½ teaspoon baking soda
¾ teaspoon baking powder
2 eggs
¾ cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon table salt
½ cup sour cream

Peanut Butter Frosting

Yield: Enough to frost 12 cupcakes

1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
¾ teaspoon vanilla extract
¼ teaspoon kosher salt
1/3 cup heavy cream

1. 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. 2....
See the full directions on my site

Nutritions

Calories
1408

Sodium
238mg
9% DV

Fat
135g
207% DV

Protein
9g
19% DV

Carbs
28g
9% DV

Fiber
4g
19% DV

Snack Baked