Chocolate cupcakes with creamy peanut butter cream cheese frosting.
Prep Time20 minutesmins
Cook Time30 minutesmins
Course: Dessert
Cuisine: American
Keyword: chocolate, Dessert, Peanut Butter
Servings: 24Cupcakes
Cost: $7.84
Ingredients
Chocolate Cake
2cupsflour
2cupssugar
¾cupunsweetened cocoa
2teaspoonsbaking soda
½cupvegetable oil
1cupsour cream
½cupmilk
1cupcoffee
2tablespoonsdistilled white vinegar
1teaspoonvanilla extract
2eggs
Peanut Butter Cream Cheese Frosting
8ozcream cheese(1 bar) at room temp
4ozbutter(1 stick) salted at room temp
5cupsconfectioners sugar
1cupcreamy peanut butter
¼cupheavy cream
Instructions
Chocolate Cake
Preheat the oven to 350. Prep the cupcake pans with cupcake liners.
Add the flour, sugar, cocoa, and baking soda to a bowl and stir to combine.
Add the oil and sour cream and stir to combine. Gradually stir in the coffee and milk, combining ahead of time to cool the coffee with the milk if the coffee is still hot. Blend in the vinegar and vanilla and then mix in the eggs until well combined.
Fill the cupcake liners 3/4 of the way full with batter and then bake for 20-25 minutes for normal sized cupcakes, about 15 minutes for mini cupcakes or until a cake tester comes out clean. Let cool completely before frosting.
Peanut Butter Cream Cheese Frosting
In a large mixing bowl with an electric mixer beat the cream cheese and butter until light and fluffy. Gradually add in the sugar 1 cup at a time, mixing thoroughly and scraping down the sides of the bowl as needed. Continue to beat on medium speed until light and fluffy, 3-4 minutes.
Add in the peanut butter and beat until thoroughly blended. Add the cream a little at a time until the frosting is a nice smooth, creamy consistency. Add more or less cream depending on your desired consistency. If the frosting is crumbly add a little more cream, stopping before it gets runny.
Frost the cooled cupcakes and top with mini Reese's cups or some shaved chocolate for garnish.