Sunday, February 27, 2011

Chocolate Peanut Butter Cupcakes

I might be slightly obsessed with baking cupcakes but I just love how creative you can get and how easy they are to pack up and travel with! Besides, with all the hundreds of different cupcake flavors out there, I don't think I'll ever run out of options when it comes to experimenting with different kinds.


I don't think I really have to convince anybody at just how amazing the chocolate/peanut butter combo is but oh man, these cupcakes just take it to the next level! A moist, rich, chocolate cake with a fun peanut butter filling in the middle and to top it all off, topped with the smoothest and creamiest peanut butter frosting I have ever tried. I'm pretty sure I'm always going to use this frosting for all of my future peanut butter frosting needs. I could not get over how silky it was! I hope you try these and enjoy, these are high on my list of favorite cupcake flavors!


Chocolate Peanut Butter Cupcakes
For the filling:
1 cup confectioners sugar
¾ cup creamy peanut butter
4 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract

For the cake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs

For the frosting:
8 oz. cream cheese, at room temperature
4 tbsp. unsalted butter, softened
½ cup creamy peanut butter
3¼ cups confectioners’ sugar
1 cup frozen whipped topping, thawed

Preheat the oven to 350° F. Line two cupcake pans with paper liners.

To make the filling, combine the confectioners’ sugar, peanut butter, butter and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined. Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.

To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated.

Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth. Slowly mix in the confectioners’ sugar, beating until smooth and well blended. Mix in the whipped topping until smooth and fluffy. Frost cooled cupcakes as desired.

Sources: Recipe from Annie's Eats

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