Dark Chocolate Cupcakes With Peanut Butter FillingFrom recipediva 7 years ago
- 3/4 cup plus 2 tablespoons cocoa powder (not Dutch process) shopping list
- 1/2 cup boiling water shopping list
- 1 cup buttermilk shopping list
- 1 3/4 cups all-purpose flour shopping list
- 1 1/4 teaspoons baking soda shopping list
- 1/4 teaspoon baking powder shopping list
- 1/4 teaspoon salt shopping list
- 1 1/2 sticks plus 3 tablespoons unsalted butter, softened shopping list
- 1 1/2 cups granulated sugar shopping list
- 2 large eggs, at room temperature shopping list
- 1 teaspoon pure vanilla extract shopping list
- 1 cup creamy peanut butter shopping list
- 2/3 cup confectioners' sugar shopping list
- 1 cup heavy cream shopping list
- 8 ounces semisweet chocolate, chopped shopping list
How to make it
- Preheat the oven to 350° and position 2 racks in the lower and middle third of the oven.
- Line 24 muffin cups with paper or foil liners.
- Put the cocoa powder in a medium heatproof bowl.
- Add the boiling water and whisk until a smooth paste forms.
- Whisk in the buttermilk until combined.
- In a medium bowl, sift the flour with the baking soda, baking powder and salt.
- In a large bowl, using an electric mixer, beat 1 1/2 sticks of the butter with the granulated sugar until light and fluffy, about 3 minutes.
- Beat in the eggs and vanilla, then beat in the dry ingredients in 2 batches, alternating with the cocoa mixture.
- Carefully spoon the cupcake batter into the lined muffin cups, filling them about two-thirds full.
- Bake for 20 to 22 minutes, or until the cupcakes are springy.
- Let the cupcakes cool in the pans for 5 minutes, then transfer them to wire racks to cool completely.
- In a medium bowl, beat the peanut butter with the remaining 3 tablespoons of butter until creamy.
- Sift the confectioners' sugar into the bowl and beat until light and fluffy, about 2 minutes.
- Spoon all but 3 tablespoons of the peanut butter filling into a pastry bag fitted with a 1/4-inch star tip.
- Holding a cupcake in your hand, plunge the tip into the top of the cake, pushing it about 3/4 inch deep.
- Gently squeeze the pastry bag to fill the cupcake, withdrawing it slowly as you squeeze; you will feel the cupcake expand slightly as you fill it.
- Scrape any filling from the top of the cupcake and repeat until all of the cupcakes are filled.
- In a small saucepan, bring the heavy cream to a simmer.
- Off the heat, add the semisweet chocolate to the cream and let stand for 5 minutes, then whisk the melted chocolate into the cream until smooth.
- Let the chocolate icing stand until slightly cooled and thickened, about 15 minutes.
- Dip the tops of the cupcakes into the icing, letting the excess drip back into the pan.
- Transfer the cupcakes to racks and let stand for 5 minutes.
- Dip the tops of the cupcakes again and transfer them to racks. Spoon the remaining 3 tablespoons of peanut butter filling into the pastry bag and pipe tiny rosettes on the tops of the cupcakes.
- MAKE AHEAD The cupcakes are best served the same day they are made, but they can be refrigerated overnight in an airtight container.
- If you don't have a pastry bag with a fitted tip, you can fill these cupcakes by carving a hole in the center (from the top) with a sharp paring knife. Put the filling in a resealable plastic bag and snip off one of the corners. Pipe the filling directly into the hole.
The Cookrecipediva Pittsburgh, PA
The Rating12 people
WOW.... oh my God I have to make these now!!!jo_jo_ba in Oshawa loved it
Great recipe!! Sure it´s worth all the job involved baking this jewels. Thanks.inmaculada in Palma De Mallorca loved it
Oh, this is too fabulous for words. What a post. YUMMY!notyourmomma in South St. Petersburg loved it
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