Chocolate Cupcakes with Peanut Butter frosting
3 ounces unsweetened chocolate, chopped
1 c. unbleached all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda...
1/4 tsp. salt
1/2 c. unsalted butter, at room temperature
1 1/4 c. sugar
2 large eggs
1 tsp. vanilla extract
1/2 c. sour cream
1/2 c. milk
Put chocolate in a heatproof bowl or the top of a double boiler placed over, but not touching, barely simmering water. Stir until the chocolate is melted and smooth. Remove from the water and set aside to cool slightly.
Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and creamy, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the melted chocolate. On medium speed, add the eggs one at a time, mixing until each is blended into the batter. Add the vanilla and beat until the mixture looks creamy and the color has lightened slightly, about 1 minute. Mix in the sour cream until no white streaks remain. On low speed, add half of hte flour mixture, mixing just to incorporate it. Mix in the water. Mix in the remaining flour mixture until it is incorporated and the batter looks smooth.
Preheat oven to 350 degrees. Fill muffin cups with cupcake liners with about 1/3 c. batter. Bake about 15 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes on wire rack and turn out to cool completely. Yields 18 cupcakes.
Peanut Butter Frosting Recipe
½ cup softened unsalted butter
1 cup creamy peanut butter (skippy etc not natural pb)
2 cups powdered sugar
¼ or so heavy cream
combine butter with peanut butter and cream add powdered sugar ( mixture will be stiff) then add the heavy cream a little at a time until you get the consistency you like for spreading or piping. Try not to eat it all before it makes it onto your cake or cupcakes. Its seriously good
you can also use crunchy peanut butter