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Chocolate Peanut Butter Cupcakes

I think that I am just completely unable to resist the chocolate peanut butter combination.  The thought of a peanut butter filling inside just got me so excited.  The cupcake batter is a pretty standard chocolate cupcake, and is strong enough to hold the peanut butter filling.  The peanut butter filling was quite tasty.  It was the same type of filling you would use to make buckeyes.  I did change the frosting, using my favorite peanut butter frosting recipe instead because I just wasn’t feeling the cream cheese.  These cupcakes were amazing- just the chocolate cake with peanut butter frosting would have been delicious, but the peanut butter filling just took them over the top.  These cupcakes were a hit, and I’ve discovered that there are many other people out there who also have a weakness for chocolate and peanut butter!

Chocolate Peanut Butter Cupcakes
Source: cupcakes and filling originally from Good Housekeeping, as seen on Proceed With Caution and Annie’s Eats, frosting from Food Network (Barefoot Contessa)

Ingredients:
For the filling:
1 cup confectioners’ sugar
¾ cup creamy peanut butter
4 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract

For the cake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs

Directions:
Preheat the oven to 350° F.  Line two cupcake pans with paper liners.

To make the filling, combine the confectioners’ sugar, peanut butter, butter and vanilla extract in a bowl.  Beat with an electric mixer on medium speed until well combined.  Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.

To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside.  In a liquid measuring cup, stir together the sour cream, milk and vanilla extract.  In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, scraping down the bowl as needed.  With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients.  Mix just until incorporated.

Spoon a tablespoon or two of batter into the bottom of each cupcake liner.  Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled.  Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

  • 1 cup confectioners’ sugar
  • 1 cup creamy peanut butter
  • 5 tablespoons unsalted butter, at room temperature
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/3 cup heavy cream

Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.



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13 Responses

  1. I have a weakness for anything that involves peanut butter. Chocolate or no chocolate. These look absolutely amazing!

  2. Alright, I definately need to make these. And then I’ll need to bring them into work immediately, otherwise I’ll probably eat them all.

  3. [...] Chocolate Peanut Butter Cupcakes « Dinner & Dessert [...]

  4. Yum, these look fantastic! I love that BF frosting, too, mmmm.

  5. [...] Chocolate Peanut Butter Cupcakes « Dinner & Dessert [...]

  6. These look just like something I’ve been wanting to try. Is the filling soft and creamy? If so, then I know I have to make these!

  7. Wow, these look so lovely! I’ve been looking for a nice recipe with peanut butter because I totally love it. The recipe seems a little complicated but I’m sure it’s worth the effort.

  8. I just made these last night and they are AMAZING!!!

  9. My peanut butter balls sunk to the bottom! How do you keep them in the center? They still taste amazing!

  10. […] Jako wielka miłośniczka czekolady i masła orzechowego nie mogłabym nie umieścić tego przepisu na moim blogu. Takie połączenie to po prostu ideał. W przepisie, z którego korzystałam nadzienie umieszcza się w cieście przed upieczeniem. Jednak w moich babeczkach większość nadzienia zniknęła – rozpłynęła się i pozostał pusty środek. W związku z tym myślę, że babeczki spokojnie można nadziać po upieczeniu uprzednio wydrążając środek. Można również zrezygnować z nadzienia, bo już sam krem na wierzchu zaspokoi apetyt na masło orzechowe. Przepis znalazłam na blogu Dinner & Dessert […]

  11. Chocolate in the cake was verrry underwhelming, and I used a really rich cocoa powder (guittard cocoa rouge). filling and frosting were great though!

  12. Can U tell me why my filling melted all to the bottom & U could taste it but not see it?

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