The combination of chocolate and peanut butter is pure harmony. I surprised my husband Erik with these for his birthday a few weeks ago. I may work on the recipe a bit more but overall they were delicious. I found the peanut butter filling broke down while cooking quite a bit. It ended up working out though because I inserted some of the frosting into the center to fill the space. It created a great combination of textures because the filling was like a peanut butter cup and the frosting was light and fluffy. On second hand, maybe I won’t change a thing. 🙂
Peanut Butter Filled Chocolate Cupcakes
Ingredients:
Filling:
1/2 cup powdered sugar
2/3 cup reduced fat creamy peanut butter
2 tablespoons unsalted butter, at room temperature
1/2 teaspoon vanilla extract
For the cake:
3/4 cups flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
1 tablespoon milk
1/2 teaspoon vanilla extract
4 tablespoon unsalted butter, at room temperature
1 cup sugar
1 large egg
Peanut Butter Buttercream Frosting
1/2 cup unsalted butter, at room temperature
1 cup reduced fat creamy peanut butter
1/2 teaspoon vanilla extract
1 1/4 cups powdered sugar
Topping:
12 mini peanut butter cups
1/2 cup dark chocolate chips
4 tablespoons heavy cream
Preheat the oven to 350° F. Line a 12 slot muffin tin with foil cupcake liners.
Prepare the filling: In a medium bowl, combine the powdered 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 twelve, 1-inch balls and set aside. These can be made in advance and refrigerated in an airtight container.
Prepare the cake batter: in a medium bowl, combine the flour, cocoa powder, baking soda and salt; whisk together and set aside.
In a small bowl combine the sour cream, milk and vanilla extract. Set aside.
In the bowl of an electric mixer, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg, scraping down as needed. Turn the mixer to low and alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Do not overmix.
Scoop 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. Be sure the peanut butter balls are completely covered.
Give the pan a good smack on the counter to remove any air bubbles and level the batter.
Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes. Carefully remove each cupcake from the pan and transfer to a wire rack to cool completely.
Prepare the frosting: In the bowl of an electric mixer, combine the butter and peanut butter until smooth. Add the vanilla extract and beat well to combine. Turn the mixer to low, add the powdered sugar, 1/4 cup at a time, mixing well until each addition is completely incorporated, scarping the bowl down each time. Continue to beat on high until light and fluffy.
Transfer the frosting to a frosting bag. Start by pressing the frosting tip into the center of the cupcake and squeeze some frosting in. The peanut butter ball will create a bit of a well in the center of the cupcake as it cooks. This becomes the perfect spot for an added layer of peanut butter. Continue topping each cupcake with the frosting.
Finishing touch: Top each cupcake with a mini peanut butter cup.
Add the chocolate and cream to a double boiler and bring the water to a simmer. Stir the chocolate until blended and melted. Using a spoon, drizzle a bit of chocolate over the top of each cupcake.
A Redheads Happy Place 