Saturday, April 23, 2011

Double Chocolate Cupcakes with Peanut Butter Frosting

Double Chocolate Cupcakes
adapted from Martha Stewart
yield: 18-24 cupcakes

3/4 cup unsweetened cocoa powder
1 1/2 cups all purpose flower
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 large eggs at room temperature
3/4 cup warm water
3/4 cup whole milk
1 tablespoon vinegar
2 tablespoons sour cream
3 tablespoons safflower oil
1 teaspoon vanilla extract
2 cups mini semi sweet morsels

Preheat over to 350 degrees. Line muffin tins with paper liners.

Sift together cocoa powder, flour, sugar baking soda, baking powder, and salt into a large bowl. Combine milk and vinegar and let sit for 5 minutes.* Add eggs, warm water, milk & vinegar mixture, sour cream, oil and vanilla to bowl and mix well until smooth, about 3 minutes. Scrape down the bottom of the bowl to ensure batter is well mixed. Gently fold in 2/3 cup of mini morsels.

Pour batter into muffin cups, filling 2/3rds full. Sprinkle 1 tablespoon of mini morels on top. Bake until the tops spring back when pressed lightly, about 20 minutes. Transfer to a wire rack and let cool completely before frosting.

*Note: If you prefer you can skip this step by buying buttermilk- but I don't have anything else that I would use buttermilk for so I did the milk and vinegar trick.

Peanut Butter Frosting
adapted from

1 cup butter softened
2 cups smooth Peanut Butter- softened but not melted
1 teaspoon vanilla extract
4 cups confectioners’ sugar
2-4 tablespoons milk

Cream butter and peanut butter and vanilla. Add in sugar one cup at a time alternating with milk. Beating well with each addition. Add more milk if frosting is too thick until desired consistency is reached.

This printable recipe from