Recipe by Catherine Pla, adapted from Martha Stewart

Makes about one dozen cupcakes

Cupcakes

3⁄4 c all-purpose flour
1⁄3 c Dutch-process cocoa powder, sifted
3⁄4 t baking powder
1⁄2 t baking soda
1⁄4 t kosher salt
1⁄2 c granulated sugar
1⁄2 c brown sugar
2 eggs, at room temperature
1⁄3 c melted coconut oil, or canola
1 t vanilla extract
1⁄2 c sour cream

Frosting

5 T unsalted butter, soft
1 c smooth peanut butter
1 c confectioners’ sugar
1⁄4 c sour cream, or heavy cream
1 t vanilla extract
3 T chopped salted roasted peanuts

Preheat the oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners.

Combine the flour, cocoa, baking powder, baking soda, and salt in a bowl.

Beat the eggs and sugars in the bowl of a mixer fitted with the paddle attachment, for 3 minutes, until light and thick. Add the flour mixture, beating just until combined. With the mixer on medium, add the oil and vanilla. Add the sour cream and beat until just combined.

Pour the batter into the prepared pan, smooth the tops, and bake for about 40 minutes, until a cake tester comes out clean. When the cake is done, let cool for 10 minutes.

For the frosting, beat the butter in the bowl of a mixer fitted with the whisk attachment (or by hand) until smooth. Add the peanut butter, sugar, sour cream, and vanilla and beat on medium high for 3 minutes.

If you want to fill the cupcakes, use a large pastry tip to make a hole (don’t go all the way through the cupcake) in the center of each, about 1” in diameter and 3⁄4 of the way through the cupcake. Fill hole with frosting using a pastry bag or an offset or knife. Frost the cooled cupcakes by either placing frosting in a pastry bag and piping, or use an offset spatula to spread over the top of the cupcakes. Garnish with chopped peanuts.

Dark Chocolate Cupcakes with Peanut Butter Frosting