These are so light and fluffy, you won’t feel like you’ve consumed an awful amount of calories. No guilt! How great is that? And, they are really easy to make. The cupcakes do not even require a mixer.
Chocolate and peanut butter. You can’t go wrong with that. Add a little salted dark chocolate and it takes it to another level. The sour cream in the batter makes the cake moist and light. The peanut butter icing is like a fluffy cloud.
I started off wanting to make a mousse icing, but I didn’t have any heavy cream and as much as I tried, Half & Half would not whip into anything, so I ditched that idea and added the cream afterwards. It still came out amazingly fluffy.
Salted Dark Chocolate Cupcakes:
- 8 tablespoons unsalted butter, cut into 4 pieces
- 2 ounces salted, dark chocolate, chopped ( I used Lindt with Sea Salt)
- ½ cup Hershey’s Special Dark cocoa powder
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- 2 eggs
- ¾ cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup sour cream
Pre-heat oven to 350°. Position rack in upper-most part of oven.
Line a muffin pan with 12 cupcake liners.
Chop 2 ounces of bittersweet chocolate.
Place butter, chocolate, and cocoa in a heatproof bowl. Set bowl over saucepan with two inches of simmering water. Gently stir butter and chocolate until melted and combined. Set aside until mixture is warm to touch.
Add cooled chocolate mixture and whisk until combined. Sift one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is well-combined and thick.
Fill cupcake line 2/3 full. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
Cool cupcakes to room temperature before icing, about 30 minutes.
Fluffy Peanut Butter Icing
- 1 stick unsalted butter, softened
- 1 cup creamy peanut butter
- 2 cups confectioner’s sugar
- 3/4 teaspoons vanilla extract
- 3 tablespoons of cream or half & half
In a large mixing bowl, combine butter and peanut butter and beat with electric mixer, until creamy.
Add two cups of confectioner’s sugar, vanilla and cream to mixer bowl, starting on low, and mix. Once it is partially combined, increase speed to medium-high and mix until well combined.
Place icing into a piping bag, fitted with your tip of choice. I used a closed-star tip and also a large, round tip for these, and pipe icing onto your cooled cupcakes.