Chocolate Peanut Butter Cupcakes

I hosted a Cupcake Tea Party with my friend Lyndsey this weekend. I made these Chocolate Sour Cream Cupcakes with Peanut Butter Cream Cheese Frosting for the event! They were sooooo yummy! To see more of the cupcake party {it's a must see!} be sure and check out my party idea site, Kara's Party Ideas, or Lyndsey's awesome site, Kitchen Doughdough!

And now here's the recipe's {adapted from smittenkitchen.com}....

Chocolate Sour Cream Cake

2 cups all-purpose flour

2 1/2 cups sugar

3/4 cup unsweetened cocoa powder, preferably Dutch process

2 teaspoons baking soda

1 teaspoon salt

1 cup neutral vegetable oil, such as canola, soybean or vegetable blend

1 cup sour cream

1 1/2 cups water

2 tablespoons distilled white vinegar

1 teaspoon vanilla extract

2 eggs

1. Preheat the oven to 350 degrees F. Fill your cupcake pans with cupcake liners.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed.

3. Bake for 17 to 20 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool for about 20 minutes.

Peanut Butter Cream Cheese Frosting

10 ounces cream cheese, at room temperature

1 stick (4 ounces) unsalted butter, at room temperature

5 cups confectioners’ sugar, sifted

2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy.

Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.