Cupcakes

Peanut Butter-Filled Chocolate Cupcakes

Buckle up, you guys. I have something today that’s guaranteed to make your Monday a little less Monday-ish. Peanut Butter-Filled Chocolate Cupcakes. That’s right. These babies are dense, moist, and oh-so chocolatey, and are sandwiched with a layer of peanut butter at the base of the cupcake, and another layer of peanut butter frosting magic on top.

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I made these cupcakes with extra chocolate batter from an order, and I’m so glad I did. The batter itself is really simple to make, and for the peanut butter layer, I just filled the cupcake tin halfway, dropped in 1/2 a tablespoon of creamy peanut butter, and then filled the rest with batter. Bake, and voila! The peanut butter sinks to the base of the cupcake, and magic is made.

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For the suuuuper simple peanut butter frosting, I wanted something that wasn’t overly sweet, but instead had the salty savoriness of a peanut butter cup. I whisked together some creamy peanut butter and a bit of powdered sugar, sprinkled a few flakes of sea salt on top, and these cupcakes were good to go.

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Enjoy the recipe, and happy Monday!

xx

Juliet

Peanut Butter-Filled Chocolate Cupcakes

Prep time: 15 minutes

Cook time: 25 minutes

Yield: 12 cupcakes

Ingredients

For the cupcakes

  • 1 cup sugar
  • Scant 1 cup all purpose flour
  • 1/3 cup cocoa powder
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 tablespoon instant espresso powder
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water
  • 1/2 cup creamy peanut butter

For the frosting

  • 1/2 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 1 tablespoon flakes sea salt

To bake

  1. Preheat your oven to 350*F and line two cupcake pans with paper liners.
  2. Stir together the sugar, flour, cocoa, baking powder, baking soda, salt, and espresso in the large bowl of a stand mixer.
  3. Add in the eggs, milk, oil, and vanilla, and beat the whole mixture on medium speed for about two minutes.
  4. Stir, or put your mixer on the lowest possible setting, and add in the boiling water. Your batter will not look like regular cupcake batter, but rather, brown soup! This is correct – you’re doing it right!
  5. Fill the cupcake cups 1/3 full with batter, and drop 1/2 tablespoon of peanut butter into the center. Top it off with more batter, until the tins are about 2/3 full. Bake for 22 to 25 minutes. Before frosting them, make sure they’re totally cooled.

To frost

  1. In a medium bowl, combine the peanut butter and powdered sugar by hand with a spatula until totally incorporated. Depending on the peanut butter you’re using, you may need more or less powdered sugar for a spreadable, not drippy consistency.
  2. Frost the cooled cupcakes with a small offset spatula or butter knife. Sprinkle each cupcake with a pinch of flaked sea salt, and dig in!
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