On a side note, the recipe made 16 cupcakes, and the frosting recipe included is not enough frosting to frost them as high as pictured. It just covers them, but they were yummy anyway! And beautiful!!
Chocolate Cupcake Recipe: (makes 12-18 cupcakes, adapted from Baking Addiction)
- 3/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter (I used salted), room temperature
- 1 cup sugar
- 3 large eggs
- 1/2 cup sour cream
- 4 large Reese’s Peanut Butter Cups, cut into small pieces (I used 12 small ones cut into forths)
Directions:
Preheat oven to 350 degrees. Line muffin tins with paper cupcake liners. In a separate bowl, combine cocoa, flour, baking powder and salt. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Add dry ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Gently fold in Peanut Butter Cup pieces.
Divide batter into cupcake liners. Bake for about 15 minutes or until a toothpick inserted in the center comes out clean.
Peanut Butter Frosting:
- 1/2 cup butter, softened
- 1 cup Peanut Butter
- 3 tablespoons milk, or as needed
- 2 - 2 1/2 cups Powdered Sugar
Directions:
Cream butter and Peanut Butter until fluffy. Gradually add powdered sugar, alternating with a little milk at a time. Beat well, until desired consistency.
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