As promised, here is the second batch up cupcakes that I made today! I particularly love these ones because dark chocolate is my favourite. I feel like I could be on cupcake wars after today, but apparently there is some sort of rule that you have to be a really obnoxious person to be on that show so hopefully I would not qualify.
These are not very sweet at all, but the peanut butter icing makes up for that. I had some doubts about the combination, but it ended up being perfect. I made up a pretty good portion of this recipe so I was concerned when the batter ended up looking like a chocolate mousse instead of a cake batter. They came out much lighter than I expected though, and they are just chewy and delightful.
Dark Chocolate Cupcakes
1/2 cup butter
2 ounces dark chocolate, broken into pieces (I used a chocolate bar, but you could use chocolate chips)
1/2 cup dark cocoa powder
3/4 cup flour
1/2 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
1/3 cup sour cream
1/4 cup milk
Preheat oven to 325 degrees F and line a muffin pan with cupcake papers.
Combine the butter and dark chocolate in a microwave-safe bowl and heat until melted, stirring every 30 seconds.
Stir in the dark cocoa powder.
Beat the eggs in another bowl and add the sugar, vanilla and salt, beating until fully incorporated. Add the chocolate mixture and whisk until combined.
Add the flour, baking soda and baking powder, whisking until combined. Whisk in the sour cream and the milk until the mixture is smooth. It will be fairly thick. Mine almost looked like a chocolate mousse.
Fill each cup about 3/4 of the way full and bake at 325 for 20 minutes or until a toothpick comes out clean.
Peanut Butter Frosting
2 cups icing sugar
3/4 cup peanut butter
1/4 cup butter, softened
1/2 teaspoon vanilla
A pinch of salt
1/3 cup heavy cream
Place all ingredients in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer) and beat until smooth. You may need to add more icing sugar or cream as needed depending on the consistency.
| Dark Chocolate Cupcakes with Peanut Butter Frosting |
- Dark Chocolate Cupcakes
- 1/2 cup butter
- 2 ounces dark chocolate, broken into pieces (I used a chocolate bar, but you could use chocolate chips)
- 1/2 cup dark cocoa powder
- 3/4 cup flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/3 cup sour cream
- 1/4 cup milk
- Peanut Butter Frosting
- 2 cups icing sugar
- 3/4 cup peanut butter
- 1/4 cup butter, softened
- 1/2 teaspoon vanilla
- A pinch of salt
- 1/3 cup heavy cream
- Dark Chocolate Cupcakes:
- Preheat oven to 325 degrees F and line a muffin pan with cupcake papers.
- Combine the butter and dark chocolate in a microwave-safe bowl and heat until melted, stirring every 30 seconds.
- Stir in the dark cocoa powder.
- Beat the eggs in another bowl and add the sugar, vanilla and salt, beating until fully incorporated. Add the chocolate mixture and whisk until combined.
- Add the flour, baking soda and baking powder, whisking until combined. Whisk in the sour cream and the milk until the mixture is smooth. It will be fairly thick. Mine almost looked like a chocolate mousse.
- Fill each cup about 3/4 of the way full and bake at 325 for 20 minutes or until a toothpick comes out clean.
- Peanut Butter Frosting:
- Place all ingredients in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer) and beat until smooth. You may need to add more icing sugar or cream as needed depending on the consistency.
They’re stunning! I saw them on FG and the combo of dark choc + PB is unbeatable! Gorgeous photography!
Thank you!!
How many cupcakes does it frost?
It made enough for 12 cupcakes.