Chocolate Peanut Butter Cupcakes

(adjusted for high altitude:  4-6k ft)

Cake:

2 ¼ unbleached white flour (optional: sub ¼ cup white bean flour)

¾ tsp baking soda

1 ¾ cups white sugar

1 cup butter

¼ cup cocoa powder

1 ¼ cups water

½ cup sour cream

2 large eggs, lightly beaten

1 tsp vanilla extract

1 cup creamy peanut butter

Frosting:

¼ cup cocoa

½ cup butter, softened

1/3 cup sour cream

2 cups powder sugar

1 tsp vanilla

In a large bowl, combine flour, baking soda, and sugar. Set aside.

Melt butter in a saucepan over medium heat. Stir in cocoa. Add water and sour cream. Heat to boiling.

Pour a small amount of hot liquid into a bowl with the eggs and whip together. Then add egg mixture to the rest of the boiling liquid. Cook, stirring constantly, until mixture boils. Remove from heat.

Pour into flour mixture, mix until smooth. Stir in vanilla.

Using a ¼ cup, scoop batter into cupcake papers; about ½ full. Bake at 375F for 5 minutes; turn down oven to 350F and bake for an additional 15 minutes, or until toothpick inserted in middle comes out clean.

Cool in pans on a wire rack 10 minutes. Heat peanut butter for 1 minute in microwave to soften. Using teaspoon, spread over warm cakes. Cool completely.

Make chocolate frosting by combining all frosting ingredients in bowl, and mix until smooth; frost cupcakes.

Notes:
Refrigerate briefly to harden frosting, then cover with plastic. Store in fridge, but serve at room temperature.


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