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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.