Ingredients

The following ingredients have 4 Servings
  • 1 cup all purpose flour
  • 2/3 cup cocoa powder
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 large eggs* (room temperature)
  • 2 teaspoons vanilla
  • 1/4 cup sour cream*
  • 1/2 cup buttermilk* (room temperature*)
  • 1 cup unsalted butter (softened to room temperature)
  • 3/4 cup peanut butter (do not use natural, homemade or whipped)
  • 3 cups powdered sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons whipping cream*
  • peanut butter cups, peanuts or sprinkles (for decorating)

Instruction

  • Preheat the oven to 365F degrees and line 2 muffin tins with cupcake liners. You will get 18-20 cupcakes in total.
  • In a large bowl whisk together the flour, cocoa, baking powder, baking soda, and salt. 
  • In a separate bowl - whisk together the oil, sugars, eggs and vanilla. 
  • Scrape down the sides of the bowl and stir in the sour cream. 
  • Whisk in about 1/2 of the flour mixture, followed by 1/2 of the buttermilk. Repeat the process with the rest of the flour & buttermilk. 
  • Spoon the batter into the prepared muffin pan, filling each about 1/2 full.* You should get 18-20 cupcakes total.   
  • Bake 1 pan at a time in the middle rack of the preheated oven for 17-20 minutes, or until an inserted toothpick comes out clean. Cool in the muffin pan for at least 10 minutes, then remove and continue cooling on a wire rack.