Devil's Food Cupcakes
3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Peanut Butter Frosting
3 sticks Unsalted Butter, softened
1 cup Creamy Peanut Butter
2 Tbsp pure Vanilla Extract
2 lbs Powdered Sugar
3-4 Tbsp Milk
Preheat your oven to 350 degrees F. Put cupcake liners in muffin tins. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
Divide batter evenly among lined cups. Push a Reese's cup into the center of the batter--making sure the cup is completely covered. **Note....I did not have enough Reese's so I added the Peanut Butter/ Chocolate Swirl chips to the batter instead. This was very good also!!!** Bake about 20 minutes or until toothpick test comes out clean. Transfer tins to wire racks to cool 15 minutes.
Make the frosting but do not frost until the cupcakes are cool!!
Now you can frost and put a mini Reese's cup on top.....just for fun!!!
or not............it's your choice. :)