What I am about to share with you is my top secret chocolate cake recipe. This is just between you and me, right?
Chocolate Cupcakes With Peanut Butter Frosting
Okay then, pre-heat oven to 350F.
- 2 cups sugar
- 2 1/2 cups flour
- 1/2 cup dark cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 teaspoons sea salt
- 2 eggs
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1/4 cup sour cream
- 2 teaspoons vanilla
- 1 cup very hot water
Place dry ingredients into the mixer. Place eggs, buttermilk, oil, sour cream and vanilla in a container and beat together well. Mix wet ingredients with dry ingredients. Mix in hot water on low speed. Scrape down edges of the bowl to be sure to incorporate all ingredients into the batter. Mix on medium speed for a couple minutes.
Scoop batter using an ice cream scoop or scant 1/3 measuring cup into cupcake liners placed in a muffin baking pan.
Bake for about 20-25 minutes or until a fork poked in comes out clean.
Allow cupcakes to cool completely. Makes about 24 regular-size cupcakes.
Peanut Butter Frosting
While cake is cooling is the perfect time to make the icing. In this case, it’s peanut butter icing.
- 1 four-ounce package cream cheese
- 2 pounds powdered sugar
- 1/2 cup peanut butter
- 1 teaspoon maple extract
- 1 1/2 – 2 teaspoons sea salt (to taste)
- A little water if needed
Place cream cheese, powdered sugar, peanut butter, and maple in a bowl. Whip together with a mixer until completely combined. Add a little water, if needed, for smoother frosting. Add salt to taste (at least 1/4 teaspoon, maybe more).