Anyway...
Last night, I was in the mood for chocolate cupcakes. I didn't want just any, from a box, tasteless cupcakes, so I knew I had to make these from scratch. I googled "homemade chocolate cupcakes" and the third link was a Martha Stewart recipe from 2003. See here. When I saw sour cream in the list of ingredients, I knew this was the one.
The rabbit trail begins here: I believe most recipes can be made better simply by adding sour cream.
I'm not very good at following directions or measuring, but I did my best...and then I saw the part where it says alternate adding the flour mixture and the sour cream. Oops. All the sour cream went in at the end. :)
The batter was somewhat thicker than what you'd get from a box recipe, but I saw that as a good sign. I was just hoping these wouldn't turn out to be heavy and dense.
I used my ice cream scoop to divvy my batter and tossed them in the oven. I ended up baking them for the whole 25 minutes.
While they baked, I whipped up some Peanut Butter Cream Cheese Frosting. Here is how I made it: I threw a softened packaged of cream cheese in my kitchen aid along with a couple table spoons of peanut butter. Once I had that mixing, I poured in probably 2 teaspoons of vanilla. Last but not least, I dumped in about a cup and a half of powdered sugar (I literally dumped, so I don't know for sure). After that got creamy and to a frosting like texture, it was done.
I could hardly wait for the cupcakes to cool. But eventually they did. I tore off the corner of a ziploc bag and moved my frosting from the bowl to the bag. I put it in the fridge until the cupcakes were cool enough to frost. I started piping from the center, went out, and then up aka swirled on top. I think they look pretty stinkin' good...and they taste even better.
Seriously, you need to make these. They are ridiculously good. I can't wait to get home to eat them!
xoxo,
Linda
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