Chocolate Cupcakes with Peanut Butter Frosting

Five hundred.

Could be a big deal.

Or not.

Depends on what you’re counting five hundred of.

A five hundred word essay? Not a big deal.

A five hundred-dollar gift card to Target? Big deal.

Since this is my 500th blog post, I thought we should celebrate with something sinfully sweet.

Like über chocolatey cupcakes.

Sounds good, right?

I knew I liked you.

Chocolate Cupcakes with Peanut Butter Frosting (makes 12 cupcakes)

Ingredients

½ cup (1 stick) butter, room temperature

¾ cup granulated sugar

¾ cup chocolate chips, melted and slightly cooled

2 eggs

½ cup sour cream

1 teaspoon pure vanilla extract

½ cup plus 2 tablespoons all-purpose flour

½ cup plus 2 tablespoons cocoa powder

1 teaspoon baking powder

½ teaspoon salt

1 batch peanut butter frosting (recipe below)

Directions

  1. Preheat oven to 350⁰ F.
  2. In a large bowl, using a hand mixer, cream butter and sugar together for about 2 minutes. Add melted chocolate and mix for a minute more.
  3. In a separate bowl, whisk together eggs, sour cream, and vanilla. Add egg mixture to butter mixture. Beat until combined.
  4. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Slowly add dry ingredients to wet ingredients. Mix until combined.
  5. Pour into lined cupcake tins and fill about ⅔ of the way full. Bake for 18-22 minutes or until a toothpick comes out clean.
  6. Cool cupcakes completely before frosting.
***

Peanut Butter Frosting (for approx. 10-12 cupcakes)

½ cup (1 stick) unsalted butter, room temperature

½ cup peanut butter

1 ¼ cups powdered sugar

½ teaspoon pure vanilla extract

1 tablespoon milk

Directions

  1. Cream butter and peanut butter for 1-2 minutes.
  2. Add powdered sugar a little at a time while mixing with a hand mixer. Once all sugar is incorporated, beat for 1-2 minutes more.
  3. Add vanilla and milk. Beat for another minute.
Print This Recipe
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