Peanut butter and chocolate go together like nothing else. These cupcakes are the perfect combination of sweet and salty. The cupcake recipe itself is one of my favorites for birthday cakes and cupcakes. The sour cream is really a secret ingredient to keep the cake moist and soft and help cut the sweetness a bit. Top the perfect chocolate cupcake with a layer of peanut butter frosting? Yeah, these are really good. 🙂
Sour Cream Cupcakes & Peanut Butter Frosting
Ingredients
- 2/3 cup sour cream
- 2 eggs
- 1.5 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/3 cup cocoa powder
- 1 cup granulated sugar
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1.5 cups smooth peanut butter
- 2.5 cups (approx) powdered sugar
- 2-3 Tbsp heavy cream
- 1/4 tsp salt
- approx 12 peanut butter cups or similar candy, for topping, if desired.
Directions
- Preheat oven to 350 degrees. Place liners in muffin tin for 12 cupcakes
- In a small bowl, whisk together the sour cream, eggs and the vanilla. Set aside
- In a large stand mixer with paddle attachment, mix together the flour, cocoa powder, sugar, baking powder, baking soda, salt and softened butter. Mix on low speed until the butter is distributed well into the dry ingredients, forming a wet sand-like consistency.
- Slowly incorporate the wet egg mixture into the dry mix and beat until well combined.
- Pour batter into muffin tins, 3/4 full each
- Bake 20 minutes or until toothpick inserted in center of cupcake comes out clean. Transfer cupcakes to wire rack until completely cool. Meanwhile, prepare frosting.
- Rinse out and dry the stand mixer bowl and paddle attachment, then add peanut butter to bowl and beat on low, add salt and slowly add the powdered sugar until it forms a good frosting consistency. If necessary, add a tablespoon or two of cream to smooth it out if the frosting seems too lumpy or stiff.
- In piping bag using the large star tip, frost cupcakes and top with Reese’s Pieces or similar candy. Enjoy! 😉