Can you believe it is already time for a new Cupcake Saturday post! Oh my gosh, time is flying by WAY TO QUICKLY!
Today we are sharing a glorious Peanut Butter Chocolate Cupcake Recipe with Raspberry Frosting! YES PLEASE!
Peanut Butter Chocolate cupcakes with a Raspberry Frosting
Cup Cake Recipe:
2 C all-purpose flour
2/3 C cocoa powder
1 1/4 tsp baking soda
1/4 tsp baking powder
1 2/3 C sugar
1 tsp vanilla
1 C Sour Cream
1 1/3 C water
1 C peanut butter
3 C powdered sugar
1/2 C unsalted butter
3 TBSP heavy whipping cream
4 TBSP of raspberry jam
-Mix with a stand mixer until well blended the sour cream, water, eggs, and vanilla.
– Blend well the baking soda, baking powder and sugar in a separate bowl except the flour and cocoa.
-Mix this in with the sour cream, water, eggs, and vanilla.
– Once well blended, add the flour and cocoa alternately a little at a time.
– Work to blend all ingredients completely.
-Heat oven to 350 degrees.
-Line cupcake pan with paper liners.
-Using a large ice cream scoop fill the cupcake liners 3/4 full.
-Bake at the 350 degrees for 15-18 minutes.
-Remove from oven and allow to cool for 10 minutes.
-Using a cupcake corer make a hole in the center of the cupcake.
-Fill the hole to the top of the cupcake with peanut butter.
-Slide a frosting tip to the opening of the pastry bag.
-Fill the baking bag with the raspberry frosting.
-Frost the cupcakes with the frosting.
-Pour Jam syrup over the frosted cupcake ( heat in microwave for 45 sec. then drizzle with a spoon