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Cupcakes | August 29, 2011

Sour Cream Chocolate Cupcakes with Peanut Butter Frosting

Sour Cream Chocolate Cupcakes with Peanut Butter Frosting
Sour Cream Chocolate Cupcakes with Peanut Butter Frosting

Here’s the problem I have almost every time I make cupcakes. Well two problems.
1. They always seem a bit dry, even after following baking instructions perfectly.
2. They often sink in the middle.
Do you have the same issues? I mean, with cupcakes? Research time. I looked into this sinking problem. Googled “Why do my cupcakes sink in the middle?” I found lots of solutions to my problems (if only all of the answers to life’s questions were found on GOOGLE). After reading, I felt the recipe had too much fat for the amount of flour, egg, etc. So, I adjusted the egg and flour. This is a common problem when baking at our altitude (4400 ft.). For this recipe- Sour Cream Chocolate Cupcakes with Peanut Butter Frosting, I added a 1/4 cup of flour and another egg (yolk only). To combat the dryness issue, I removed 1/2 cup of butter and added 1/2 cup of sour cream. First batch (without adjustments) yielded crater cakes, second batch- YUM. If you are looking for answers to cupcake questions/problems etc, Cupcake Bakeshop by Chokylit is a good resource.
After working with this recipe, I was able to come up with a recipe that works wonderfully with our altitude and my oven 🙂 Hooray!
Loved these.

Sour Cream Chocolate Cupcakes with Peanut Butter Frosting

Sour Cream Chocolate Cupcakes with Peanut Butter Frosting

A Bountiful Kitchen


  • 1/2 cup butter at room temperature
  • 1 1/2 cups sugar
  • 2 eggs plus 1 egg yolk room temperature
  • 2 teaspoons vanilla
  • 1/2 cup sour cream at room temperature
  • 1/2 cup buttermilk at room temperature
  • 1 3/4 cups flour
  • 1/2 cup cocoa powder unsweetened
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Peanut Butter Frosting:

  • 1/2 cup butter room temperature
  • 1/3 cup smooth peanut butter
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 4 cups powdered sugar
  • 1/4 cup milk or half and half added 1 tablespoon at a time


  1. Preheat oven to 375 degrees.
  2. Cream the butter and sugar in a large bowl. Add the eggs and yolk one at a time, beating well after each addition. Add vanilla, sour cream and buttermilk, beat until all wet ingredients are incorporated. Add dry ingredients all at once, beat until batter is smooth, about 1 minute.
  3. Scoop batter into cupcake liners. Fill about 3/4 of the way full. Bake at 350 for 15-18 minutes or until cake springs back when touched lightly in the middle.

For the Frosting:

  1. Place butter, peanut butter and vanilla in a large bowl, mix well. Add salt, powdered sugar and milk or half and half and beat until smooth.

Recipe Notes

-To ensure proper rising of your cake, make sure the normally cold ingredients (butter, eggs, sour cream, buttermilk) are at room temperature.
-I like to use an ice cream scoop or large cookie scoop to place the batter into the cupcake liners.
-This recipe yields about 18 cupcakes. The frosting will cover the 18 cupcakes. I swirled the frosting onto the cupcake with a butter knife. If you like to pipe the frosting, or like a lot of frosting on the cupcakes, double this frosting recipe.
-If you are piping the frosting on, don’t add too much milk or half and half. Add the liquid a tablespoon at a time.

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  1. Stephanie- Sorry about that! I try to double check all of the ingredients when I post but occasionally I miss something! thanks for letting me know, I added the 1 3/4 cups flour to the recipe.

  2. Super delicious. My sis in law had one or maybe two at my house right before the wedding. She couldn't believe how dense and perfect they were. I told her, you were perfect.