8/17/10

Chocolate Peanut Butter Cupcakes

This is the second flavor of cupcake that I made for Hannah's Going-Away Dinner.  They are just as wonderful as the Cookies and Cream Cupcakes.  The cake is rich and has a peanut butter filling comparable to a buckeye candy.  I often feel like in a peanut butter/chocolate combo one flavor overpowers the other, but in this recipe the flavors are equally decadent.  I garnished the cupcakes with a Reese's peanut butter cup.   

Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes
Makes 24 cupcakes

Ingredients:  
For the filling:
1 cup confectioners' sugar
3/4 cup creamy peanut butter
4 tbsp. unsalted butter, room temperature
1/2 tsp. vanilla extract

For the cake:
1 2/3 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
2 Tbsp. milk
1 tsp. vanilla extract
8 Tbsp. unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs

For the frosting:
8 oz. cream cheese, room temperature
4 Tbsp. unsalted butter, room temperature
1/2 cup creamy peanut butter
3 1/4 cups confectioners' sugar
1 cup whipped topping, thawed

Directions: 
Preheat the oven to 350 degrees.  Line two cupcake pans with 24 paper liners.

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

To make the cake batter, combine the flour, cocoa powder, baking powder, 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 dry ingredients.  Mix just  until incorporated.

Spoon a teaspoon or two of the cake 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 all the cupcakes 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.

To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter, and peanut butter until smooth.  Slowly mix in the confectioners' sugar until smooth and well-blended.  Mix in the whipped topping until smooth and fluffy.  Frost cupcakes as desired.

Source:  Annie's Eats

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