Dark Chocolate Cupcakes with Peanut Butter Frosting
User Reviews
4.3
102 reviews
Good
Dark Chocolate Cupcakes with Peanut Butter Frosting
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These dark chocolate cupcakes are loaded with rich chocolate flavor, and topped with a light and creamy peanut butter frosting. Sublime!
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Ingredients
For the Cupcakes
- 8 tablespoons unsalted butter, cut into 4 pieces
- 2 ounces bittersweet chocolate finely chopped
- 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
For the Peanut Butter Frosting
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 5 tablespoons unsalted butter at room temperature
- ¾ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ⅓ cup heavy cream
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Instructions
- 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.
Notes
- Nutritional values are based on one cupcake
- 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 Information
Show Details
Calories
440kcal
(22%)
Carbohydrates
37g
(12%)
Protein
8g
(16%)
Fat
30g
(46%)
Saturated Fat
14g
(70%)
Cholesterol
74mg
(25%)
Sodium
313mg
(13%)
Potassium
283mg
(8%)
Fiber
3g
(12%)
Sugar
26g
(52%)
Vitamin A
575IU
(12%)
Vitamin C
0.1mg
(0%)
Calcium
51mg
(5%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 37g | 12% |
| Protein | 8g | 16% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 74mg | 25% |
| Sodium | 313mg | 13% |
| Potassium | 283mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 575IU | 12% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 51mg | 5% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
102 reviews
Good
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