Both young and old will enjoy these tender double chocolate cupcakes topped with caramel and peanuts.
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1 cup sugar
1/2 cup sour cream
1 large Land O Lakes® Egg
2 tablespoons Land O Lakes® Butter, softened
1 cup all-purpose flour
1/3 cup water
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup semi-sweet chocolate chips
1/2 cup chopped peanuts
2 (1-ounce) squares unsweetened baking chocolate, melted
1/2 cup caramel ice cream topping
1/4 cup chopped peanuts
Heat oven to 350°F. Place paper baking cups into muffin pan cups; set aside.
Combine sugar, sour cream, egg and butter in bowl. Beat at medium speed, scraping bowl often, until smooth. Add flour, water, baking soda, baking powder, salt and vanilla; beat until smooth. Stir in chocolate chips, peanuts and unsweetened chocolate until well mixed.
Spoon 3 tablespoons batter into each prepared muffin cup. Bake 20-25 minutes or until toothpick inserted into center comes out clean. Remove cupcakes from pans; cool 10-15 minutes.
Drizzle 1 teaspoon caramel topping onto each cupcake; sprinkle with chopped peanuts.
If you prefer a firmer caramel topping, refrigerate cupcakes.
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