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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Both young and old will enjoy these tender double chocolate cupcakes topped with caramel and peanuts Ingredients:
2 cups sugar |
1 cup sour cream |
1/4 cup butter, softened (*) |
2 eggs |
1 3/4 cups all-purpose flour |
2/3 cup water |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1 teaspoon vanilla |
1 cup real semi-sweet chocolate chips |
1 cup chopped peanuts |
4 ounces unsweetened chocolate squares, melted |
1 cup caramel ice cream topping |
1/2 cup chopped peanuts |
Directions:
1. Heat oven to 350°F Combine sugar, sour cream, butter and eggs in large bowl.
2. Beat at medium speed, scraping bowl often, until smooth.
3. Continue beating, gradually adding flour, water, baking soda, baking powder, salt and vanilla until smooth.
4. Stir in chocolate chips, peanuts and unsweetened chocolate by hand until well mixed.
5. Spoon 2 tablespoons batter into paper-lined muffin cups.
6. Bake 20 to 25 minutes or until top springs back when touched lightly.
7. Remove cupcakes from pans; cool 10 to 15 minutes.
8. Drizzle 1 teaspoon caramel topping onto each cupcake; sprinkle with chopped peanuts.
9. TIP: Refrigerate cupcakes if you prefer a firmer caramel topping.
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