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Ingredients:

FOR THE CUPCAKES:
1/3 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 ounces unsweetened baking chocolate, finely chopped
2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs, slightly beaten
3/4 cup sour cream

FOR THE FROSTING:
1/4 cup unsalted butter, softened
2/3 cup creamy peanut butter
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 cup confectioners' sugar
2 to 4 tablespoons heavy cream

TO MAKE THE CUPCAKES: Preheat oven to 350°F. Line muffin pans with fluted paper baking cups. Place the butter in a large bowl with the sugar and chocolate. Add 3/4 cup boiling water and whisk until smooth. (It's okay if a few small lumps of butter remain.) Stir in the vanilla.

Combine the flour, baking powder, baking soda, and salt and sift together onto a sheet of waxed paper. Add to the chocolate mixture and stir until smooth. Add the eggs and sour cream and beat until the batter is blended and creamy.

Spoon the batter into the prepared muffin pans, filling each cup about three-quarters full. Bake until a toothpick inserted in the center of the cupcakes comes out clean, 20 to 25 minutes. Remove from the oven and allow to cool completely before frosting.

TO MAKE THE FROSTING: Cut the butter into 6 to 8 pieces and place in a large bowl with the peanut butter, salt, and vanilla. Beat until smooth. Add the confectioners' sugar and beat briskly until incorporated. Beat in as much cream as necessary to create a frosting consistency. Spread the top of each cooled cupcake with frosting.


From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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