For those times when you need some fruity sweetness to balance out all the chocolate in your life. This batter comes together quickly with minimal mess and dishes for a tasty treat.
1 C sugar
1 C (8oz) sour cream or Greek yogurt
½ C vegetable oil
2 Tbsp lemon zest (you’ll need 3-4 lemons for this)
1 ½ Tbsp lemon extract
1 ½ C flour
2 tsp baking powder
½ tsp salt
Add the eggs, sugar and sour cream together, whisking until smooth.
Add in oil and whisk to combine.
Add in lemon zest and lemon extract.
Add in flour, baking powder and salt. Stir until just combined (don’t overmix!). Batter might be somewhat lumpy.
Bake at 350 until a toothpick inserted in the middle comes out clean (depends on the size pan you are using. Loaf pan will take 45-55 minutes. Shallow pans will take less time).
Let the cake cool in the pan at least an hour before removing from pan to cool completely.
This recipe yields an absolutely decadent chocolate cupcake in a reasonable amount of time (because it calls for box mixes). You can also turn it into a cake, or substitute Rolos for Reese’s, or whatever other variations come to mind!
Ingredients for cupcakes
1 box Devil’ls Food cake mix (or dark chocolate fudge, if you’re like me and forget to read labels)
1 box (5.9oz) chocolate pudding
1 C sour cream (can also substitute Greek yogurt)
1 C oil
½ C water
2 tsp vanilla
Reese’s Peanut Butter cups
Ingredients for frosting
1 C butter, softened
1 C creamy peanut butter
3 ½ – 4 C powdered sugar
5tsp milk (more or less) for texture
Combine all ingredients with a mixer. Batter will be thick.
Divide batter evenly among 24 muffin cups
Push one unwrapped Reese’s into each muffin cup
Bake at 350 for 18 minutes
Mix all ingredients for frosting together and pipe or spread onto cooled cupcakes. The frosting is very sweet! And also very delicious.