We found an interesting chocolate cake recipe in a new book that Becky bought called “Sheet Pan Suppers”. It also has some desserts including one for a sheet cake “the size of Texas”. We modified it to make 10 cupcakes. Heat 1/4 pound butter, 1/2 cup water and 1/4 cup cocoa powder in a saucepan over medium heat until bubbling and combined. Leave to cool.
Mix 1 cup all-purpose flour, 2/3 cup sugar, 1/2 tsp salt, 1/2 tsp baking soda and we added 1/4 tsp baking powder. Add 1 egg and 1/2 cup sour cream to the chocolate mixture and whisk until smooth. Add to the dry ingredients and combine completely. Pour into prepared baking tins and bake at 350F for 20-23 minutes. Cool on wire racks.
For the icing mix 1 heaped tbsp peanut butter, 1 heaped tbsp butter, 1 heaped tbsp cocoa powder and 1 cup icing sugar. Add milk by spoonfuls until you have a smooth consistency. Add salt if needed. This iced 7 cupcakes.
These were really good! The cake is light and moist, the icing sweet and salty. I think we would make these again. You can also make it as a sheet or bar cake. It would probably fit a 8″ or 9″ square tin. We left out several ingredients because we didn’t have them, but we think the cupcakes turned out just fine.
Happy Valentines Day!
Cheryl and Becky