Chocolate Sour Cream Cup Cakes with Peanut butter Frosting and Salted Caramel drizzle

Another rainy day, another afternoon baking.  This recipe will need a little tweaking to perfect. The cupcake was a little on the dry side, but the flavor was excellent so I thought I would share anyway.  

Mike said he didn't love the frosting because it reminded him of cream cheese too much and he is not a fan of cream cheese. Maybe I accidentally discovered a healthier alternative to cream cheese frosting? 

Chocolate Sour Cream Cup Cakes

• 1/2 cup boiling water
• 1/4 cup butter
• 3/4 cup granulated natural sugar substitute or sugar
• 1/4 cup unsweetened cocoa powder
• 1 1/2 cups GF all-purpose flour store bought or home made. I made my own. 3/4 cup brown rice flour, 1/4 cup teff flour, 1/4 cup tapioca flour/starch, 1/4 cup potato starch.
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon soda
• 1 egg, beaten
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips. I used Ghirardelli 60%.

Line 12 muffin cups with cupcake papers. In a mixing bowl, combine boiling water, butter, granulated sugar, and cocoa powder. Beat on low speed until smooth and sugar is dissolved.

In another bowl combine the flour, salt, baking powder, and baking soda.

In a small bowl, whisk together the egg, sour cream, and vanilla.

Add sifted dry ingredients to the cocoa mixture alternately with the egg and sour cream mixture and then fold in the chocolate chips.

Fill cupcake cups about two-thirds full. Bake at 350° for 20 to 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool in the pan for 5 to 10 minutes. Remove from the pan and cool completely before frosting.

Peanut butter frosting

• 6 Tablespoons all natural peanut butter
• 1/4 cup confectioner's sugar
• 1/4 cup heavy cream
• 1/4 cup Greek yogurt (I used vanilla)

Mix until well blended and spreadable.  Add more cream or yogurt, as needed, until the desired consistency is achieved.

Salted Caramel

• 1/4 cup granulated sugar
• 2 tablespoons water
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract

In a medium saucepan, combine sugar and water and cook over medium-high heat. Boil without stirring until it turns a deep amber color. Remove from heat and slowly pour in cream and vanilla, whisking until it is very smooth. Let cool for around 20 minutes, until it’s just barely warm and still pour-able.

Once the cupcakes are cooled, frost them with the peanut butter frosting and then drizzle with the caramel.  I added chopped peanuts as a texture contrast. I love the crunch.