- 12
Ingredients
- Dark Chocolate Cupcakes
- 1 1/8 cups all purpose flour
- 1/4 cup dark cocoa powder
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup + 1 tablespoon heavy cream
- 1/2 cup butter, melted
- 2 tablespoons sour cream
- 1/4 cup homemade fudge sauce (recipe below)
- Peanut Butter Buttercream
- 1/2 cup butter, softened
- 2/3 cup peanut butter
- 3-4 cups of powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons of milk
- pinch of salt
- Dark Chocolate Fudge Sauce
- 1 cup sugar
- 1 cup dark cocoa powder
- 2 tablespoons flour
- pinch of salt
- 1 cup boiling water or scalding milk
- 1 tablespoon of butter
- 1 teaspoon of vanilla
Preparation
Step 1
Dark Chocolate Cupcakes
Preheat oven to 350 degrees.
In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined. Stir in sour cream. Sift dry ingredients together and add to wet mixture. Mix until batter is smooth, then swirl in fudge sauce. Line a muffin tin with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool before frosting.
Peanut Butter Buttercream
Cream butter and peanut butter together in the bowl of an electric mixer. Add powdered sugar with mixer on low speed and gradually add milk and vanilla extract. Mix until frosting is smooth. If too thick, add more milk; if too thin, add more sugar. Frost cupcakes as desired.
Dark Chocolate Fudge Sauce
Combine sugar, cocoa, salt, and flour in a bowl or pot over a double boiler. Bring water or milk to a boil. Gradually add hot liquid to sugar mixture. Stir constantly until mixture thickens.
Once it has reached the desired thickness, remove from heat and stir in butter and vanilla. Drizzle over cupcakes and store the rest of the sauce in the fridge for 1-2 weeks.