I've been dreaming about these cupcakes for weeks! When Kelsey found this drool worthy recipe I knew we had to make them for Halloween. The dark chocolate and peanut butter flavor combination is reminiscent of trick-o-treat fare and the little bat toothpicks add a little extra holiday flare. These wonderful treats were a big hit at the office Halloween party. Have a Happy Halloween!
- 2 sticks unsalted butter, sliced down into 1 tablespoon
- 4 ounces bittersweet chocolate, chopped
- 1 cup Dutch-processed cocoa powder
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 4 eggs
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon table salt
- 1 cup sour cream (full 8oz container)
- Preheat to 350 degrees and line your pan with cupcake cups.
- In medium heatproof bowl combine butter, chocolate, and cocoa powder. Heat mixture over a saucepan of simmering water until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.
- In small bowl combine flour, baking soda, and baking powder.
- In second medium bowl wish together the eggs, sugar, vanilla, and salt until fully incorporated.
- Add cooled chocolate mixture and whisk until fully incorporated.
- Pour about one-third of flour mixture over chocolate mixture and stir until combined.
- Then fold in sour cream before mixing in the remaining flour mixture. Note: batter should be thick.
- Fill cupcake cups 3/4 of the way with batter and bake until skewer inserted into center of cupcakes comes out clean.
- Let cupcakes cool to room temperature before icing.
Yield: 24 cupcakes (we overfilled ours so the batter only made 20 cupcakes)
Prep Time:20 minutes
Bake Time: 18-20 minutes
We had some problems with our frosting. We didn’t have cream so we subbed in skim milk, however because of the difference in consistency between the two we had trouble deciding how much to use. Our first attempt was great, but after sitting out while the cupcakes cooled it became difficult to spread. When we tried to add more milk it wouldn’t fully incorporate. Finally we had to scrap the first batch and start over. This time we used the frosting while it was still freshly mixed and it turned out great! The frosting was delicious and I look forward to attempting it with cream next time.
- 2 cup confectioners’ sugar
- 2 cup creamy peanut butter
- 1 1/4 sticks unsalted butter, at room temperature
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 2/3 cup heavy cream (Note: We used milk because we didn’t have any cream on hand.)
- Place the confectioners’ sugar, peanut butter, butter, vanilla and salt in a medium bowl.
- Use an electric mixer on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.
- Add the cream and beat on high speed until the mixture is light and smooth.
Yield: Enough to frost 24 cupcakes
Prep Time: 10 minutes