Peace, Love & Peanut Butter Cupcakes

The blog world is a wonderful incredible thing. It brings hundreds of thousands of people together from all over the world. Different backgrounds, religions, views, nationalities, and stories. As my mom would say there are people from “all walks of life” surrounding us. Everyone has a story to tell.

I started this blog in the fall of 2008. After some time of looking online at many other blogging baking and cooking websites I decided I wanted a piece of the internet real estate. At the time I was obsessed with the Shopaholic book series, and thus Bakeaholic was born.

Ingredients

• 3/4 cup unsweetened Dutch-process cocoa powder
• 3/4 cup hot water
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/4 teaspoons coarse salt
• 1 1/2 cups (3 sticks) unsalted butter
• 2 1/4 cups sugar
• 4 large eggs, room temperature
• 1 tablespoon plus 1 teaspoon pure vanilla extract
• 1 cup sour cream, room temperature

Directions

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
• Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
• For full instructions please see : www.bakeaholic.ca

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