Chocolate Cupcakes with Peanut Butter Frosting

I can’t figure out how to tie this into my post, so I’ll just slap it here at the top.  My new non-recipe blog is up and running.  I’ve made one post so far, haha.  Go read and follow me, people! Well, if you want.  I don’t want to force you.  Now onto the real post.

My husband shares a middle name with the boyfriend of one of my very best friends.  It’s not a popular name; it’s Glenn.

So, Amanda and I call them Glenn #1 and Glenn #2, my husband being 1 because he is older. Collectively, they are known as ‘The Glenns.’

They didn’t know each other before us, but we swear they are the same person.  They like a lot of the same things, have similar personalities, and just generally act alike.

One of The Glenns’ favorite things is Reese’s Cups.  Well, who doesn’t love them?  The Glenns are obsessed though.  My husband can go through a whole one pound bag of them in three days.  This obsession is what sparked these cupcakes.

I loved the way the sour cream worked in my key lime cupcakes.  So, I googled a chocolate sour cream cupcake recipe and found this one from Taste of Home.

The icing is just a family recipe.  I don’t have a website or book to credit.

Put these two things together, and OMG DELICIOUS!

Chocolate Cupcakes with Peanut Butter Frosting

For Cupcakes:

¼ Cup Butter, Cubed
4 oz Unsweetened Baker’s Chocolate
2 Eggs
2 Cups Sugar
1 Cup Water
¾ Cup Sour Cream
1 tsp Vanilla Extract
2 Cups Flour
1 tsp Baking Soda
½ tsp Salt

For Icing:

½ Cup Butter
1 Cup Creamy Peanut Butter
2 Cups Powdered Sugar
1-3 Tbsp Milk, as Needed (I used 2)

Melt the butter and chocolate together in the microwave. Stir mixture until smooth and let cool.

Beat eggs, sugar, water, sour cream, and vanilla until blended.

Add flour, baking soda, salt.  Beat until blended.

Add the chocolate mixture and beat for 2-3 minutes.

Line your cupcake tins, and fill cups 2/3 full.

Bake at 350F for 18-20 minutes, until a toothpick inserted in the middle comes out clean.

Let cool on wire rack completely before decorating.

Beat the butter and peanut butter until fluffy.

Gradually mix in the sugar.

Add the milk, 1 tablespoon at a time as needed, to reach desired consistency.

Decorate the cupcakes and try not to eat all of them!

This recipe gave me 27 cupcakes.

For a printable version of this recipe, click here!!

Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from OXO, Calphalon, Keurig, Imperial Sugar, Honey Ridge Farmsand Land O Lakes® Butter