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2 cups sugar
1 cup sour cream
1/4 cup (1 stick) unsalted butter, softened
2 eggs
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup real semi-sweet chocolate chips
1 1/2 cups chopped peanuts
4 ounces unsweetened chocolate squares, melted
1 cup caramel ice cream topping
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1) Heat oven to 350°F
2) Line 30 muffin tins with cupcake papers.
3) Combine sugar, sour cream, butter, and eggs in large bowl. Beat at medium speed, scraping bowl often, until smooth. Continue beating, gradually adding flour, 2/3 cup water, baking soda, baking powder, salt, and vanilla, until smooth. Stir in chocolate chips, 1 cup of the peanuts, and unsweetened chocolate by hand until well mixed.
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