It’s confession time.

I’ve been baking like a mad woman for the past couple of weeks. Yeah. Do mad women bake?

That didn’t sound like a confession. Let me try that again:

I’ve been baking like a madwoman for the past couple of weeks, and my camera spent most of that time in another room of the house, NOT documenting any of the kitchen action.

No photos, no blog post. I’m ashamed, really.


See, the hardest part of food blogging for me is snapping a well-composed, well-lit photo so I can put it in a blog post. It seems like I’m always either in a big hurry with not a second to spare for photography, or I’m baking something for an event where it’s just not convenient or even possible to get a good photo. Yeah, I’m actually just making lame excuses here.

Exactly one second before these photos were taken, I was feverishly tossing sprinkles onto these cupcakes like my life depended on it. And exactly one second after the photos were taken, I was dashing out the door with them.

I love my blog readers. Know how I know? Because I was willing to run a little late in order to document these cupcakes, because they are just that good, and I wasn’t about to let you miss out. See? I’m here for you. I’m on your side.


These chocolate cupcakes are not light and fluffy. They’re dark and dense and down-to-business. These are grumpy-pants Mr. Darcy cupcakes. I really hope you don’t think I’m a weirdo because I just said that.

The light and creamy peanut butter frosting is a perfect complement. A friend of mine told me she could bathe in this frosting. Enough said.

Chocolate Fudge Cupcakes


1-3/4 cup all-purpose flour

1-1/3 cup sugar

3/4 cup unsweetened cocoa

1 teaspoon salt

1 teaspoon baking soda

2 eggs

3/4 cup canola oil

1/2 cup sour cream

1/4 cup milk

1 teaspoon vanilla extract


Preheat the oven to 350 degrees F. In a mixing bowl, sift together the flour, sugar, cocoa, salt, and baking soda. In a medium-sized bowl, whisk together the remaining ingredients. Add the wet ingredients to the dry ingredients and mix just until incorporated and smooth, about one minute.

Scoop evenly into lined muffin cups (fill each cup about 1/2 full) and bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool in the pan for about 5 minutes, then remove the cupcakes to a wire rack to cool completely.

Creamy Peanut Butter Frosting


1 cup butter, room temperature

1 cup creamy peanut butter

4 cups powdered sugar

1/4 cup milk

2 teaspoons vanilla


In a large bowl, cream butter and peanut butter together until smooth. Stir in the powdered sugar a cup at a time, and beat until well-blended. Add the milk and vanilla and mix until smooth and fluffy.