"Did she pull a Dave Chappelle to escape the demands of being a working mom?"
"Did she run away to be a food truck roadie?"
"Did she get institutionalized after attempting to potty train a toddler who poops like a lumberjack?"
"Did she marry Kim Jong Un?"
As likely as the top 3 items are, the truth is: I've just been lazy. Or busy. Or lazy. Same-same. So to assure you that I'm alive and well, here's a cupcake recipe that is guaranteed to provide your daily recommended dose of antioxidants and protein. Claim may or may not be FDA approved.
|dark chocolate & peanut butter cupcakes|
1 stick unsalted butter, cut into a few pieces for easier melting later
1/3 cup bittersweet chocolate chips (I used Ghirardelli double chocolate chips from Costco)
1/2 cup unsweetened cocoa powder
3/4 cup AP flour
1/2 tsp baking soda
3/4 tsp baking powder
3/4 cup sugar
1 tsp vanilla extract
1/2 tsp salt
1/2 cup sour cream
1 cup powdered sugar
1 cup creamy peanut butter
5 tbl unslated butter, at room temp
3/4 tsp vanilla extract
1/3 tsp salt
1/3 heavy cream
- Combine butter, chocolate, and cocoa in a heatproof bowl and microwave at 50% power, stirring every 30 seconds, until completely melted. The 30 second intervals are important because you don't want to burn the chocolate. You can also melt using a double boiler set up but I'm all about minimizing the amount of dirty dishes so I prefer the microwaver method. Set chocolate mixture aside to cool.
- Whisk flour, baking soda and baking powder in a small bowl to combine and eliminate any lumps.
- In another bowl, whisk eggs and sugar to combine. Add vanilla and salt then whisk some more until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift 1/3 of flour mixture over chocolate mixture and whisk until combined. Whisk in sour cream until combined then sift remaining flour mixture and whisk until batter is smooth and thick
- Bake at 325F for 18-20 mins, until the tops of the cupcakes are set to touch. Cool completely before frosting.
- For the frosting: set your electric mixture to med and cream together powdered sugar, peanut butter, butter, vanilla, and salt in a bowl. Add the heavy cream and beat on hi until frosting is fluffy, smooth, and you have to fight every urge to stick your face in it.
I had a little bit of batter leftover after filling my muffin pan so instead of dirtying a 2nd pan, I decided to break the don't-fill-more-than-2/3-of-the-cup-rule and distributed the remaining batter among the 12 cups. I know, I'm a rebel. The cupcakes still turned out tasty but they put the term 'muffin top' to shame.