So I'm not doing a tutorial this week, because I'm just using the same chocolate cupcakes from my first post. But these taste better with the bittersweet chocolate.
Chocolate Cupcakes!
8 tablespoons (1 stick) unsalted butter
¼ cup (2 ounces) semi-sweet or bittersweet chocolate
½ cup (1.5 ounces) cocoa powder
¾ cup (3.75 ounces) all-purpose flour
½ teaspoon baking soda
¾ teaspoon baking powder
2 eggs
¾ cup (5.25 ounces) granulated sugar
1 teaspoon vanilla extract
½ teaspoon table salt
½ cup (4 ounces) sour cream
¼ cup (2 ounces) semi-sweet or bittersweet chocolate
½ cup (1.5 ounces) cocoa powder
¾ cup (3.75 ounces) all-purpose flour
½ teaspoon baking soda
¾ teaspoon baking powder
2 eggs
¾ cup (5.25 ounces) granulated sugar
1 teaspoon vanilla extract
½ teaspoon table salt
½ cup (4 ounces) sour cream
Directions
1. Make sure your oven rack is in the lower-middle position. (Cupcakes will bake all pretty and perfect!)
2. Combine butter, chocolate, and cocoa in large heatproof bowl. Set bowl in the microwave for about 30-40 seconds (or until mix is melted.) Whisk it together and set a side for later!
3. Whisk flour, baking soda, baking powder, salt and sugar in another bowl. Then add to chocolate mixture.
4. Add vanilla and eggs. Whisk in sour cream until combined and whisk until batter is nice and thick.
5. Set oven to 350 degrees F and line pan with cups. Divide the batter evenly among the pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
6. Cool cupcakes until cool enough to handle, about 15 minutes.
1. Make sure your oven rack is in the lower-middle position. (Cupcakes will bake all pretty and perfect!)
2. Combine butter, chocolate, and cocoa in large heatproof bowl. Set bowl in the microwave for about 30-40 seconds (or until mix is melted.) Whisk it together and set a side for later!
3. Whisk flour, baking soda, baking powder, salt and sugar in another bowl. Then add to chocolate mixture.
4. Add vanilla and eggs. Whisk in sour cream until combined and whisk until batter is nice and thick.
5. Set oven to 350 degrees F and line pan with cups. Divide the batter evenly among the pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
6. Cool cupcakes until cool enough to handle, about 15 minutes.
Peanut Butter Frosting
Ingredients
1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
¾ teaspoon vanilla extract
¼ teaspoon salt
⅓ cup heavy cream
1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
¾ teaspoon vanilla extract
¼ teaspoon salt
⅓ cup heavy cream
Directions
Make sure the butter is soft. If not melt it in the microwave for 10-15 seconds. Combine all of the ingredients in a bowl. Mix until creamy. Then frost your cupcakes.
Make sure the butter is soft. If not melt it in the microwave for 10-15 seconds. Combine all of the ingredients in a bowl. Mix until creamy. Then frost your cupcakes.
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