Well… it is Fat Tuesday.
I made these cupcakes on Friday afternoon to enjoy that evening. They’re surprisingly simple—just one bowl—and dangerously irresistible. I told several people I should handcuff myself so I wouldn’t eat them before guests arrived. Honestly, I might’ve chewed through the metal to get one.
I was craving chocolate and peanut butter, but wanted something a bit different. I kept imagining a thick, creamy peanut butter buttercream, and that image wouldn’t leave me alone.
Stuffing the cupcakes was easy: I used a pastry tip to poke a hole and filled each one with peanut butter. You can never have too much peanut butter—especially when it’s wrapped in chocolate.
I like a generous mound of frosting on top of a cupcake—no delicate spreading for me.
Still, a cupcake with just frosting looked a little bare to me.
That needed fixing.
Much better. A few extra touches make a big difference.
I prefer rich toppings—definitely not skim. The outcome? These cupcakes were a hit. My brother called them the best dessert I’ve ever made. They may be the best cupcake I’ve tasted: soft, fluffy, and deeply chocolatey without being overly sweet. They form the perfect base for the light, airy peanut butter buttercream, which has just a gentle hint of peanut flavor so it doesn’t overwhelm. The hot dark chocolate fudge adds a luxurious layer that pushes everything over the top.
There may have been a small squabble over the last one.
Dark Chocolate Cupcakes
Makes 12 cupcakes
1 1/8 cups all-purpose flour
1/4 cup dark cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup + 1 tablespoon heavy cream
1/2 cup butter, melted
2 tablespoons sour cream
1/4 cup dark chocolate fudge sauce (see recipe below)
Preheat the oven to 350°F (175°C). In a bowl, whisk the egg and brown sugar until smooth. Add the milk, cream, melted butter, and vanilla, mixing until combined, then stir in the sour cream. Sift the flour, cocoa powder, baking soda, and salt together and add to the wet ingredients. Mix until the batter is smooth, then gently swirl in the fudge sauce. Line a muffin tin with liners and use a 1/4-cup measure to fill each cup. Bake 15–18 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before filling and frosting.
Peanut Butter Buttercream
1/2 cup butter, softened
2/3 cup peanut butter
3–4 cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk
Pinch of salt
Cream the butter and peanut butter together in the bowl of an electric mixer. With the mixer on low, gradually add powdered sugar, then add vanilla and enough milk to reach your desired consistency. Beat until smooth and fluffy. If the frosting is too thick, add a little more milk; if too thin, add more powdered sugar. Frost the cooled cupcakes as desired.
Dark Chocolate Fudge Sauce
1 cup sugar
1 cup dark cocoa powder
2 tablespoons flour
Pinch of salt
1 cup boiling water or scalding milk
1 tablespoon butter
1 teaspoon vanilla
Combine the sugar, cocoa powder, flour, and salt in a bowl or small pot. Bring the water or milk to a boil. Gradually whisk the hot liquid into the dry mixture and stir constantly until the sauce thickens. Remove from heat, then stir in the butter and vanilla. Drizzle over cupcakes while warm. Store any leftover sauce in the refrigerator for 1–2 weeks; gently rewarm before using.
As someone wisely said: they contain protein, healthy fats, and antioxidants—so clearly they qualify as a healthy snack. Win!