Chocolate Peanut Butter Oasis

27 Jul

Once I get a craving it really just doesn’t go away. So, if you’re wondering where the inspiration for baking these Chocolate Peanut Butter Cupcakes originated be sure to check out yesterday’s “Daily Craving.”

I looked around for a new chocolate cupcake recipe, you know, just to play around. After picking one I changed my mind -literally a few minutes before beginning to bake- and stuck with my current recipe. However, I did make one little change. Rather than using milk in the Chocolate Cupcake recipe, I used one cup of sour cream.

Yes, sour cream. What resulted was a fluffy, moist cake that had a milk chocolate taste and a sweet kick that didn’t kick too hard. The perfect balance of flavors. To do this, simply alternate the flour mixture with the sour cream. Easy as pie, er, cupcakes.

After baking at 350 degrees for 20 minutes, let them cool for 15 before frosting.

For the frosting, I kept things simple. The goal here was to really taste the chocolate and peanut butter (one of the greatest flavor combinations ever, in my opinion).

Peanut Butter Frosting

  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1 cup powdered sugar
  • 3/4 cup creamy peanut butter
  • 1/4 teaspoon vanilla extract
  • 4 teaspoons whipping cream
  • Beat the butter until creamy, adding sugar and peanut butter. Add the vanilla extract then continue by adding 4 teaspoons of whipping cream. You may only need three, but I preferred four.

    I only wish I would’ve had more time to make them a little more aestetically pleasing; although, their taste is well worth the time. C’est la vie.

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