Chocolate Peanut Butter Filled Cupcakes

Chocolate Peanut Butter Filled Cupcakes

Nothing is worse than a detailed, involved recipe that yields a so-so result. I typically steer clear of them in general, just because there are so many simple recipes that produce delicious treats. These cupcakes have a few more steps but trust me – SOOO WORTH IT.

Hey Kate Moss, these cupcakes taste as good as skinny feels. They’re divine. I found the recipe on Pinterest and realized while making them that the amounts were off (too little filling, too much batter, too little frosting). I finagled with the amounts and swapped heavy cream for the Cool Whip (after reading the ingredient list I can’t use Cool Whip with a clear conscience). I made these for Dinner Club and then had to immediately email out the recipe; when a friend needed comforting these cupcakes were the first thing that came to mind (and I’m pretty sure they did the trick; she took her first bite within 3 minutes of me walking in the door).
These are #notpaleo as a friend pointed out on Instagram after seeing the picture. They are full of fat and sugar and gluten. It’s dessert! And in this case, it’s worth it. A quick word on amounts – you will have just enough batter for the cupcakes, so no taste-testing! The filling made me about 14 balls. I dunked two in melted chocolate and called it a buckeye – that was Rich’s GF dessert. The frosting should be just right, with some taste testing allowed. Two different people who ate this batch called them “the best thing I’ve ever eaten”.
Chocolate Peanut Butter Filled Cupcakes
Makes 12
Filling
3/4 c. + 1 tbsp. powdered sugar
1/2 c. creamy peanut butter
3 T. unsalted butter, softened
1/2 t. vanilla extract
Cake
4 tbsp. unsalted butter, softened
3/4 c. sugar
1 large egg
1 c. + 2 tbsp all-purpose flour
1/3 c. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. sour cream
1 tbsp. milk
1/2 tsp. vanilla extract
1 egg
Frosting
1/3 c. heavy cream
6 oz. cream cheese, softened
3 tbsp. unsalted butter, softened
1/3 c. creamy peanut butter
2 c. powdered sugar
1.  Preheat the oven to 350° F.  Line one cupcake pan with paper liners.
2. To make the filling, combine the powdered 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 12) and place in tupperware or on plate. Refrigerate until ready to use.
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3. Next, cream butter and sugar with electric mixer until light and fluffy, about 5 minutes. Add egg and beat until combined.
4. Meanwhile, whisk the flour, cocoa powder, baking soda and salt in a medium bowl.
5. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract.
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6. 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.
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8.  Spoon about one heaping tablespoon of batter into the bottom of each cupcake liner.  Slightly flatten each peanut butter ball into a rounded disk and place into batter. Top with the remaining batter so that all the cups are filled.
9. Bake for 16-18 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.
10.  For frosting, beat heavy cream with electric mixer until thickened and holding a stiff peak. Transfer to a small bowl. To the mixer (no need to clean out the bowl), add the cream cheese, butter and peanut butter and beat until smooth with electric mixer.
11. Slowly mix in the powdered sugar, beating until smooth and well blended.
 12. Fold in the whipped cream with a rubber spatula until smoothly combined. If frosting seems to soft, refrigerate for about 30 minutes before frosting cupcakes.
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13. Frost cupcakes and garnish with chocolate curls, mini chips or chopped peanut butter cups. Store, covered, in the fridge until ready to eat.
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