Cooking with U: Chocolate Peanut Butter Cupcakes

0
34

Do you like sweet and salty desserts? Do you love the marriage between chocolate and gooey peanut butter? If you do, then you must make these ultimate chocolate cupcakes with a peanut butter core filling and peanut butter frosting. These cupcakes are the perfect gift for the chocolate lovers in your life who are hard to shop for during the holidays or for birthdays.

These cupcakes are also great for customizing with a wide range of peanut butter and chocolate flavors and toppings. If you serve these cupcakes at a party, no one with go home hungry, they will probably even ask you for the recipe before they leave!

Brace yourselves for a chocolate peanut butter overload! Courtesy of Samantha St. Marie
Brace yourselves for a chocolate peanut butter overload! Courtesy of Samantha St. Marie

Ingredients:

  • Cupcake
  • 1 1/3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3/4 cup unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 3 tablespoons butter, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 3/4 teaspoon vanilla extract
  • 1 cup milk

Core

  • Peanut Butter, teaspoon per cupcake
  • Frosting
  • 1/2 cup butter, softened
  • 1cup creamy peanut butter
  • 3 tablespoons milk or as much as needed
  • 2 cups confectioners’ sugar

Garnish

  • Assorted chocolate peanut butter sweets

Directions:

Preheat oven to 350 degrees Fahrenheit.

Line a muffin tin with paper or foil cupcake liners.

Sift together the flour, baking powder, baking soda, cocoa and salt.

In a separate bowl, cream together the butter and sugar until combined and fluffy. Beat in each egg one at a time. Add the vanilla.

Begin pouring in the dry ingredients to the wet ingredients.

After each section of the dry ingredients is added, incorporate a portion of the milk.

Repeat these steps until all dry ingredients and milk are used.

Either with a cookie scoop or some large spoons, fill each cup about 2/3 of the way with the batter.

Bake for 15 to 17 minutes or until toothpick inserted into the center of the cupcakes comes out clean. Cool completely.

For the frosting, cream together the softened butter and the peanut butter until combined and fluffy.

Mix in the sugar and milk until the frosting is thick. If fluffier frosty in desired, beat the mixture with an electric mixture for 3 to 5 additional minutes.

To assemble, core a portion of the cooled cupcakes from the top. This can be done with the top of a piping bag or with a relatively small circular device.

In the core, spoon in about 1/2 to 1 teaspoon of warmed peanut butter. (Warming the peanut butter briefly in the microwave can make the peanut butter easier to spoon in and make the cupcake warm in the center).

Finish the cupcake by frosting using an offset spatula, spoons or piping bag. For garnish, the warmed peanut butter can be drizzled over the tops.

Add chocolate shavings, Reese’s Pieces, miniature peanut butter cups etc. for garnish.

Enjoy!

(Recipe from Samantha St. Marie ’18)

 

NO COMMENTS

Leave a Reply