Serves: 48 Cupcakes
½ cup Boiling water
1 cup Cocoa powder
30ml Sunflower oil
170g softened butter
350g / 1¾ cup Castor sugar
5ml / 1 teaspoon Vanilla extract
315g / 2 ½ cups Sifted cake flour
5ml / 1 teaspoon Bicarbonate of soda
½ teaspoon Salt
1 cup Sour cream
Creamy peanut chocolate ganache frosting:
2¼ cups Milk chocolate buttons
½ cup Fresh cream
30g Creamy peanut butter
5ml / 1 teaspoon Butter
Pre-heat oven to 180°C and line muffin trays with cupcake cases.
Gradually add boiling water and oil to cocoa in a small bowl, stirring until well blended. Cool slightly.
Beat butter and castor sugar together in a large bowl with an electric mixer at high speed, until well blended. Add eggs, one at a time, beating well after each addition. Blend in vanilla extract.
Combine flour, baking powder and salt in a medium bowl. Add to butter mixture alternately with sour cream, beating well after each addition.
Add cocoa mixture to the batter. Beat until well blended.
Pour batter evenly into cupcake cases. Bake for 12 – 15 minutes or until a skewer comes out clean.
For the ganache frosting: Bring cream to the boil. Reduce heat to low and stir in milk chocolate buttons until chocolate is completely melted.
Take off the heat, stir in butter and let it cool down. Add peanut butter and beat with electric mixer until light and fluffy. Ice cupcakes as desired.