Sunday, February 3, 2013

Chocolate Sour Cream Cupcakes with Peanut Butter Fudge Frosting

I was going to post this one later on this week but I can't wait any longer. My parents were over earlier and my dad bit into one of these cupcakes and told me that I am forever banned from buying store bought cupcakes for my kids birthday parties ever again. If that's not a glowing review for these then I don't know what is. =)

Chocolate Sour Cream Cupcakes with Peanut Butter Fudge Frosting
Source: adapted from
Makes about 18 cupcakes

For the Cupcake:

1 box Devil’s food cake mix
1 stick of unsalted butter, melted
½ cup light sour cream
1 cup 2% milk
3 eggs

For the Frosting:
1 lb powdered sugar
¾ cup smooth peanut butter
1 stick of unsalted butter, softened
½ cup unsweetened cocoa powder
¼ cup milk

Preheat oven to 350 degrees.

In a large bowl, combine eggs, milk and sour cream, whisking until smooth. Drizzle in butter while continuing to whisk. Next, mix in the cake mix until just combined. Do not over mix!

Line muffin pans with liners. Using a ice cream scooper, fill each a little more than ¾ full. Bake until just done, about 16 minutes. Remove from the oven and let cool.

About 30 minutes after you’ve removed the cupcakes from the oven, begin the frosting. Using a stand mixer with the whisk attachment (or hand mixer with whisk attachments) beat butter, peanut butter and cocoa powder together until well combined. Add in the milk. Slowly add in the powdered sugar. If needed, add more milk until you achieve your desired consistency. Frost cupcakes.

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