Chocolate Cupcakes with Peanut Butter Cream
Description
Peanut butter and cream cheese – a foolproof combination
Instructions
- 1
Step 1
1. Preheat the oven to 175 degrees. In a bowl, beat the eggs and sugar until smooth. Add milk, cream, butter, and vanilla extract, and mix. Add sour cream and mix.
- 2
Step 2
2. Sift the dry ingredients together, then add to the egg mixture. Mix well.
- 3
Step 3
3. Line the muffin tin with paper liners. Pour the batter into the tin, using 1/4 cup of batter for each muffin cup.
- 4
Step 4
4. Bake the cupcakes for 15-18 minutes. Let cool.
- 5
Step 5
5. Prepare the frosting. Using a mixer, beat the butter and peanut butter. Add the powdered sugar and mix on low speed. Gradually add the milk and vanilla extract, continuing to beat. Add a pinch of salt and mix until the frosting is smooth. If the frosting is too thick, add more milk; if too thin, add more powdered sugar.
- 6
Step 6
6. Make a small indentation in the cooled cupcakes and fill them with cream. Decorate with cream on the outside.
- 7
Step 7
7. Prepare the sauce. Mix sugar, cocoa, salt, and flour in a bowl placed over a saucepan of boiling water, or in a steamer. Bring water or milk to a boil in a separate saucepan or in a microwave. Gradually add the hot liquid to the sugar mixture and cook, stirring constantly, until the mixture thickens. Remove from heat and stir in butter and vanilla extract.
- 8
Step 8
8. Drizzle the cupcakes with sauce. The sauce can be stored in the refrigerator for 1-2 weeks.