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.