Ingredients: |
Ingredients: CUPCAKE:
2/3 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1 stick unsalted butter cut into pieces
6oz. semi sweet chocolate chips
3/4 c. sugar
3 large eggs
2 tsp. vanilla
3/4 c. peanut butter chips (optional)
FILLING:
1/2 stick butter, melted
3/4 c. creamy peanut butter
1/2 c. powdered sugar
1/4 tsp. salt
1/2 tsp. vanilla
FROSTING
1 3/4 c. powdered sugar
1 c. butter, softened
2 tsp. vanilla (or Princess Cake Cookie Bakery Emulsion)
1/2 c. unsweetened baking cocoa
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Directions: |
Directions:Preheat oven to 325. In a double boiler (or glass bowl fitted over a pot with simmering water) melt butter pieces and chocolate chips. Set aside to cool.
In a separate bowl, whisk together flour, baking powder, and salt. (While chocolate cools, jump ahead to the peanut butter filling steps.) When chocolate has slightly cooled, add sugar and whisk to combine. Add eggs one at a time, then add vanilla, whisking well between each addition. Add flour to chocolate mixture and stir until combined. No mixer needed!
To make the peanut butter filling, combine all ingredients in a mixer and beat until smooth, scraping sides.
Line 12 muffin tins with liners and add 2 Tbsp chocolate batter to each tin. Add 1 tsp peanut butter filling to each, then top with 1 more Tbsp chocolate batter. Top each with 1 tsp peanut butter filling, and sprinkle peanut butter chips over top. Bake for 40 minutes. (These do not rise very much)
To make the frosting, beat butter until creamy. Add cocoa and powdered sugar slowly to avoid poofing in your face and on your counter. Add vanilla (or desired emulsion flavor) and beat on medium high for about 2 minutes until color is visibly lighter.
When cupcakes are cooled, frost and enjoy! Store overnight in the fridge, but bring to room temp before serving. |
This recipe for Peanut Butter-Filled Chocolate Cupcakes is from