Ingredients
1. 2 cups granulated sugar
2. 1 cup LAND O LAKES® Sour Cream
3. 1/4 cup LAND O LAKES® Butter
4. 2 large eggs
5. 1 3/4 cups all-purpose flour
6. 2/3 cup water
7. 1 teaspoon baking soda
8. 1/2 teaspoon baking powder
9. 1/2 teaspoon salt
10. 1 teaspoon vanilla extract
11. 1 cup semi-sweet real chocolate chips
12. 1 cup chopped peanuts
13. 4 (1-ounce) squares unsweetened baking chocolate, melted
Topping:
1. 1 cup caramel ice cream topping
2. 1/2 cup chopped peanuts
Method:
1. Heat oven to 350°F.
2. Combine sugar, sour cream, butter and eggs in large mixer bowl. Beat at medium speed, scraping bowl often, until smooth. Continue beating, gradually adding flour, water, baking soda, baking powder, salt and vanilla until smooth. Stir in chocolate chips, peanuts and unsweetened chocolate by hand until well mixed.
3. Spoon 2 tablespoons batter into paper-lined muffin cups. Bake 20 to 25 minutes or until top springs back when touched lightly. Remove cupcakes from pan; cool 10 to 15 minutes. Drizzle 1 teaspoon caramel topping onto each cupcake; sprinkle with chopped peanuts.
Makes 2 1/2 dozen cupcakes.
1. 2 cups granulated sugar
2. 1 cup LAND O LAKES® Sour Cream
3. 1/4 cup LAND O LAKES® Butter
4. 2 large eggs
5. 1 3/4 cups all-purpose flour
6. 2/3 cup water
7. 1 teaspoon baking soda
8. 1/2 teaspoon baking powder
9. 1/2 teaspoon salt
10. 1 teaspoon vanilla extract
11. 1 cup semi-sweet real chocolate chips
12. 1 cup chopped peanuts
13. 4 (1-ounce) squares unsweetened baking chocolate, melted
Topping:
1. 1 cup caramel ice cream topping
2. 1/2 cup chopped peanuts
Method:
1. Heat oven to 350°F.
2. Combine sugar, sour cream, butter and eggs in large mixer bowl. Beat at medium speed, scraping bowl often, until smooth. Continue beating, gradually adding flour, water, baking soda, baking powder, salt and vanilla until smooth. Stir in chocolate chips, peanuts and unsweetened chocolate by hand until well mixed.
3. Spoon 2 tablespoons batter into paper-lined muffin cups. Bake 20 to 25 minutes or until top springs back when touched lightly. Remove cupcakes from pan; cool 10 to 15 minutes. Drizzle 1 teaspoon caramel topping onto each cupcake; sprinkle with chopped peanuts.
Makes 2 1/2 dozen cupcakes.
Tip: Refrigerate cupcakes if you prefer a firmer caramel topping.
Nutrition Facts (1 cupcake): Calories: 220, Fat: 10 g, Cholesterol: 15 mg, Sodium: 145 mg, Carbohydrates: 33 g, Dietary Fiber: 2 g, Protein: 4 g.
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