Well, I am finally to the end of the wedding cupcakes, so after today it will be on to other things. The next recipe is even healthy! But, I couldn’t leave these out. They are the perfect combination of peanut butter and chocolate. The cake is a bit denser than the other too – it needs to be to hold the peanut butter ball that is in the center. That’s right, there is a whole peanut butter ball cooked inside these cupcakes, which makes them a favorite to everyone who loves the peanut butter and chocolate combination.
I found this recipe on Annie’s Eats who adapted it from Proceed with Caution who got it from Good Housekeeping and made the cupcakes pretty much like the original recipe, but I modified the frosting a bit.
Peanut Butter Filled Chocolate Cupcakes
Yield: The recipe is supposed to make 24 cupcakes, but I usually come up one or two short.
1 cup confectioners’ sugar
3/4 cup creamy peanut butter
4 Tbsp. unsalted butter, softened
1/2 tsp. vanilla extract
Mix together all ingredients with an electric mixer until well combined and completely smooth. Roll into 24 1-inch balls and set aside while you make the cupcake batter.
1 2/3 cups all-purpose flour
3/4 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
2 Tbsp. milk
1 tsp. vanilla extract
1 stick unsalted butter, softened
1 1/2 cups sugar
optional garnish: mini chocolate chips
Preheat oven to 350 degrees. Line 24 muffin cups with cupcake liners. Cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add cocoa powder, baking soda, salt, milk, and vanilla extract. Mix until well combined. Add flour alternately with sour cream, beating well after each addition, and beginning and ending with sour cream. Put 1 to 2 tablespoons of cake batter in the bottom of each muffin cup. Add one peanut butter ball to the center of each muffin cup. Top with 1 to 2 tablespoons more batter, making sure to cover the top of each peanut butter ball. Bake for 18-20 minutes or until a wooden pick inserted in the center comes out clean. Allow to cool completely before frosting. Frost with peanut butter frosting and garnish with mini chocolate chips.
Peanut Butter Frosting
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1/2 cup creamy peanut butter
1 lb. confectioners’ sugar
1 tsp. vanilla extract
Beat all ingredients together with the paddle attachment of an electric mixer. Mix until completely smooth. Use to frost peanut butter filled chocolate cupcakes.
Source: Adapted from Annie’s Eats who adapted it from Proceed with Caution who got it from Good Housekeeping.
This recipe was shared on Foodie Friends Friday and on Weekend Warrior.
Binomial Baker says
Oh my these look amazing! The photos are beautiful! Also, any advice for a new teacher for the first day of school?
oh, my gosh. these look SOOOO good. i’m pretty much addicted to chocolate and peanut butter anything.
would you share these on my new link party? all my readers LOVE pb & chocolate goodies– i think they’d love these! http://www.happyhomeblog.com/weekend-warrior/weekend-warrior-2/
Anything chocolate and peanut butter says “awesomeness”! And cute little cupcakes like that are perfect for a wedding. Thank you for sharing at Foodie Friends Friday. Don’t forget to come back and vote on Sunday. Have a great weekend!
Perfect combo and caught my attention right away on foodie fridays… thanks for sharing! I am a new follower to help up my game in the baking world!
Marlys Folly says
Chocolate and Peanut butter the best combination. The look just about too nice to eat though but mine won’t so I will enjoy eating them. Thanks for sharing.
Your cupcakes look great. I love chocolate and peanut butter together.
Genell C. says
Hi would like to know how i can be able to use this as a filling for a wedding cake. what steps do i need to do to make it a little bit not so thick but spreadable?
I have not actually tried doing either of these suggestions, so you would probably want to try it out before making a wedding cake. Reducing the confectioners’ sugar would make it less thick. Or if you don’t want to reduce the sweetness, you could thin it with milk or water like when you thin buttercream.
Joanne T Ferguson says
G’day and beautifully decorated Michelle! YUM!
Could go for one right now!
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