Description

These insanely rich and moist cupcakes have a light and fluffy texture and are made with a brownie type method that surprisingly results in a mousse-like batter.

Ingredients

• 1 stick unsalted butter, divided into 4 pieces
• 2 oz. bittersweet chocolate, chopped
• ½ cu. Dutch-processed cocoa powder
• ¾ cu. all-purpose flour
• ½ tsp. baking soda
• ¾ tsp. baking powder
• 2 eggs
• ¾ cu. sugar
• 1 tsp. vanilla extract
• ½ tsp. salt
• ½ cu.sour cream
• Frosting:
• 1 cu. confectioners' sugar
• 1 cu. creamy peanut butter
• 5 tbl. unsalted butter, room temperature
• ¾ tsp.vanilla extract
• ¼ tsp. kosher salt
• ⅓ cu. heavy cream

Steps

1. Cupcakes: Put oven rack to lower-middle position , preheat to 350 degrees F. (If you are using a non-stick muffin pan, heat the oven to 325 degrees F.) Line standard-size muffin pan with baking cup liners.
2. 2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. (Or, you can microwave the mixture at 50% power, stirring every 30 seconds until completely melted.) Set aside to cool until just warm to the touch.
3. 3. Whisk flour, baking soda, and baking powder in small bowl to combine.