SWEET + SOUR >> Dark Chocolate Cupcakes with Homemade Peanut Butter Frosting

'Sweet and Sour' is a special food series here at Bubby and Bean, written by my little sis Morgan.  You can read the story behind the series here.  Want to learn how to make some of her other amazing goodies?  Check out the recipes for her homemade cinnamon rolls, homemade peanut brittle, and cajun grilled shrimp!   xo, melissa 

My husband turned 34 recently. I love that he will always be older than me!  Every year, I try to think of new treats to make for him on his big day.  Those of you who have read other posts of mine in this series know that my husband is just a tiny bit picky when it comes to food.  I, on the other hand, will eat just about anything that falls under the heading “dessert.”  I wanted to be crafty and make something unique for him this year, but I couldn’t stray too far from his staple favorite: chocolate cake with chocolate frosting.  I started thinking about different flavor combinations, and how I could make something he’d actually eat that wasn’t the usual chocolate on chocolate.  Then I remembered how we’d broken into a wrestling match over the last piece of a peanut butter pie purchased from a neighbor girl in support of a school organization. Hmmmm… How could I mix a peanut butter pie with a chocolate cake?  YES!  Dark chocolate cupcakes with creamy peanut butter frosting!  Hallelujah!

I am normally a big fan of cooking and baking everything from scratch, but there’s only so much time in a day, so I had to cheat just a little.  I tweaked regular old box cake mix and used instant pudding, and made the frosting myself.  (This will be good for those of you who are as busy as I am right now!)  For this recipe, I also decided to add a little extra bling and got gold foil liners and edible gold stars to sprinkle on top.   This is a great recipe for the holidays, especially when you add pretty decorations to them.  My husband and I both loved then, and I hope you do too!

Total time required: 1 hour 
Makes about 30 cupcakes.

CUPCAKES
1 box of your favorite chocolate cake mix. (I used Duncan Hines brand 'Moist Deluxe Dark Chocolate Fudge Cake Mix.')
4 eggs
1 cup water
1/2 cup vegetable oil
1 small box instant chocolate pudding (I used Jell-o brand)
4 oz sour cream

FROSTING
8 oz. tub of cream cheese, softened
1 stick of salted butter, softened
1 cup of creamy peanut butter
1-3 cups powdered sugar (amount depends on humidity conditions and how soft or firm you like your frosting)
1 tsp. vanilla extract (real only! :) )

1. Preheat oven according to temperature listed on the cake mix box and line cupcake pan with baking cups.
2. In a large bowl, combine the powder cake mix with the water, oil, eggs, instant pudding and sour cream.  Use a hand mixer set to medium for a couple of minutes to blend well. 
3. Pour batter into lined cupcake pans, place in oven, and bake for the amount of time indicated on the box.

While cupcakes are baking, make your frosting.

4. Using a stand or hand mixer, cream together cream cheese, butter, peanut butter, and vanilla extract.
5. Slowly add powdered sugar to desired consistency.

Once cupcakes have cooled, layer on the peanut butter frosting. To do this, I clipped the corner off a hefty zip-top bag and inserted a large piping tip. I then scooped in the frosting and iced the cupcakes.  Drizzle with chocolate syrup and sprinkle with gold stars or your favorite edible decor. 

I'll be back again soon with another edition of Sweet and Sour.  Be sure to let us know if you try this recipe, and HAPPY HOLIDAYS!