CHOCOLATE PEANUT BUTTER CUPCAKES

Posted By: Emily
FEBRUARY 13, 2018

Serves: 24 Cupcakes
Total Time: 2 Hours * Active Time: 40 Minutes
Courtesy of: Peggy

Ingredients

BATTER

  • 3/4 Cup and 2 Tablespoons Cocoa Powder
  • 1/2 Cup Boiling Water
  • 1 Cup Buttermilk
  • 1 3/4 Cups Flour
  • 1 1/4 Teaspoons Baking Soda
  • 1/4 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt
  • 12 Tablespoons Butter
    • Unsalted
  • 1 1/2 Cups Sugar
  • 2 Eggs
    • Room Temperature
  • 1 Teaspoon Vanilla Extract

FILLING

  • 3 Tablespoons Butter
  • 1 Cup Peanut Butter
  • 2/3 Cup Powdered Sugar

TOPPING

  • 1 Cup Heavy Cream
  • 8 Oz. Chocolate
    • Finely Chopped

Directions

Preheat oven to 350 degrees and line the muffin tin.

BATTER

  1. Put the cocoa powder into a medium bowl. Add the boiling water and whisk into a smooth paste.

  2. Add buttermilk to bowl and whisk until combined.

  3. In another medium bowl, sift the flour with the baking soda, baking powder and salt.

  4. In a large bowl, using an electric mixer, beat the butter with the sugar until light and fluffy (about 3 minutes).

  5. Add eggs and vanilla to the large bowl and mix until just combined.

  6. Alternating in 2 batches, add in the dry ingredients, mix and then the cocoa mixture, mix.

  7. Carefully spoon the batter into the lined muffin cups, filling about 2/3 of the way.

  8. Bake for 20-22 minutes or until the cupcakes spring back.

FILLING

  1. In a medium bowl, beat the peanut butter with the butter until creamy. Sift the powdered sugar into the bowl and beat until light and fluffy, about 2 minutes.

  2. Spoon filling into a pastry bag fitted with a star tip. Holding a cupcake, plunge the tip into the top of the cake and gently squeeze.

TOPPING

  1. In a small saucepan, bring the heavy cream to a simmer. Off the heat, add the chocolate and let stand for 5 minutes.

  2. Whisk the melted chocolate into the cream until smooth.

  3. Let the chocolate icing stand until slightly cooled and thickened, about 15 minutes.

  4. Dip the tops of the cupcakes into the icing.

  5. Top the cupcakes with tiny rosettes of the peanut butter filling

Notes:
That little piping of peanut butter on the top really makes it obvious what is inside, which is nice for people with allergies.