Cake:
-1 1/2 cups sugar
-1 1/2 cups flour
-3/4 tsp. baking soda
-1/2 tsp. salt
-1 cup coffee
-6 oz. of a dark chocolate baking bar, finely chopped
-1/2 cup vegetable oil
-1/2 cup sour cream, room temp
-2 large eggs, room temp
-1 1/2 tsp. vanilla extract
Directions:
-Preheat oven to 350 degrees F. Line muffin tins with baking cups.
-Sift together sugar, flour, baking soda, and salt in a large bowl. Bring coffee to a simmer in a small, heavy duty saucepan. Remove from heat and add chocolate and whisk unitl chocolate is melted and smooth.
-Whisk vegetable oil, sour cream, eggs, and vanilla extract in another large bowl to blend. Add chocolate-coffee mixture, blend well. Gradually add the dry ingredients, and blend well. Pour equally into cupcake tins.
-Bake for 18-20 minutes or until toothpick in center comes out clean. Cool on wire racks until cool enough to frost.
Creamy Peanut Butter Frosting:
-1/2 cup butter (1 stick) softened
-1 1/4 cup peanut butter
-1/3 cup cream cheese
-1 tsp. vanilla
-3 tbs. milk
-2 1/3 cups powdered sugar
Directions:
-Place butter, peanut butter and cream cheese in a medium bowl, beat with an electric mixer until smooth, gradually mix in sugar. When it starts to get thick and vanilla, then milk. Beat for at least 3 minutes or until creamy and smooth.
So there it is, I hope you like it! And sorry about the peanut butter frosting, I know it looks all over the place but I didn't have a recipe in front of me so these were kind of the random measurements I used but it came out good, trust me!
