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This is another great recipe from Confections of a Foodie Bride. I made them for my hubby for Valentine’s Day (as well as getting him a new bottle of his favorite cologne). I rarely love icing but this stuff is addicting. There was some left over that my co-workers and I enjoyed with graham crackers… MMMM! Your valentine will love this!

I love the Elvis curl on this cupcake!

Chocolate Cupcakes with Peanut Butter Cream Cheese Icing 

The Cake:

  • 1 cup flour
  • 1 1/4 cup sugar
  • 3/8 cup dutch process cocoa
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sour cream
  • 1/2 cup vegetable oil
  • 3/4 cup water
  • 1 tsp vanilla
  • 1 Tbsp white vinegar
  • 1 egg

For the Peanut Butter Frosting:

  • 5 oz cream cheese, at room temp
  • 4 Tbsp butter, at room temp
  • pinch of salt
  • 3 cups powdered sugar
  • 1/3 cup peanut butter

Line 15 cups of a muffin pan with cupcake papers. Add dry ingredients to the bowl of your stand mixer. Turn on low and add sour cream and oil. When completely mixed, add water in 1/4-cup increments until the batter is uniform. Add vanilla, vinegar, and the egg, mixing on medium until combined. The batter will be very runny. Ladle batter into the cupcake liners, filling 3/4 full. Bake for ~25 minutes, until a skewer inserted in a center cupcake comes out with moist crumbs attached. Let cool in pan for 20 minutes and then cool on wire rack completely before frosting.

To make the frosting, beat cream cheese and butter on high, until light and creamy (2-3 minutes). Mix in salt and powdered sugar on low speed until just combined and then beat on high for 2-3 minutes, until the frosting is fluffy. Add peanut butter and mix on high until completely combined. Ice and enjoy!

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