Peanut Butter Chocolate Cupcakes Recipe
This Peanut Butter Chocolate Cupcakes Recipe is basically the be all, end all for every Reese's lover, cupcake lover and raspberry lover.
Ingredients
- Cup Cake Recipe:
- 2 C all-purpose flour
- ⅔ C cocoa powder
- 1 ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 ⅔ C sugar
- 1 teaspoon vanilla
- 3 eggs
- 1 C Sour Cream
- 1 ⅓ C water
- 1 C peanut butter
- Frosting Recipe:
- 3 C powdered sugar
- ½ C unsalted butter
- 3 tablespoon heavy whipping cream
- 4 tablespoon of raspberry jam
Instructions
- Cupcake Directions:
- Mix with a stand mixer until well blended the sour cream, water, eggs, and vanilla.
- Blend well the baking soda, baking powder and sugar in a separate bowl except the flour and cocoa.
- Mix this in with the sour cream, water, eggs, and vanilla.
- Once well blended, add the flour and cocoa alternately a little at a time.
- Work to blend all ingredients completely. Heat oven to 350 degrees.
- Line cupcake pan with paper liners. Using a large ice cream scoop fill the cupcake liners ¾ full.
- Bake at the 350 degrees for 15-18 minutes.
- Remove from oven and allow to cool for 10 minutes. Using a cupcake corer make a hole in the center of the cupcake.
- Fill the hole to the top of the cupcake with peanut butter.
- Frosting Directions:
- Slide a frosting tip to the opening of the pastry bag. Fill the baking bag with the raspberry frosting.
- Frost the cupcakes with the frosting.
- Pour Jam syrup over the frosted cupcake ( heat in microwave for 45 sec. then drizzle with a spoon.)