Round Two….

Round two of the Stanley Cup playoffs are off and running. My beloved Sabres played tonight. And though the NY Rangers talked a lot of crap…crap is about all they did. The Sabres won 5-2 tonight making our home a very happy place to be…not one cuss word flew out of my mouth!
I made these last week when my hubby found out that I would be making these with a group of ladies who were celebrating a friends birthday. Realizing that he would not be getting any of them he pouted…and I folded, making him his own. This recipe comes from the Cupcake Bakeshop, a site I really like, but unfortunately seems to be updated about only 2 or 3 times a month…boo. She comes up with really creative stuff. I did not use the cupcake she suggested, when I made those once they were so dense and they sat in my stomach like a rock…not my idea of a good cupcake. So I went to my default baking cookbook, Caprial’s Desserts, for a no fail cake recipe. These are super rich and when you are half way done they tend to tip over from being top heavy…a small price to pay for peanut butter chocolate goodness. These involve using the cone method which can be used for filling just about any type of cupcake there is out there….so it is a good thing to know and learn.

Peanut Butter Filled Chocolate Cupcakes

½ cup unsalted butter, at room temperature
2 ¼ cups lightly packed brown sugar
2 tsp vanilla extract
3 eggs
2 ounces unsweetened chocolate, melted
2 heaping TBSP cocoa powder
2 ¼ cups sifted cake flour
2 tsp baking soda
½ tsp salt
1 cup sour cream
¾ cup boiling water

Preheat oven to 350F.
Grease cupcake pans and set aside.
Place the butter, sugar and vanilla in the bowl of a mixer fitted with the paddle attachment and beat on high speed, scraping down the sides of the bowl often , until  well blended, about 3 minutes.  Add the cocoa powder. Mix until combined. With the mixer on low speed, add the eggs, on at a time, scraping down the sides of the bowl and mixing well after each addition. Continue to beat for 5 minutes, until light and fluffy. Stop the mixer, add the melted chocolate, and mix well. Combine the flour, baking soda, and salt. Add about ½ the ingredients followed by about ½ of the sour cream and beat well. Add the remaining dry ingredients followed by the remaining sour cream, scraping down the sides of the bowl and beating well after each addition. Add the boiling water and beat until smooth.
Scoop(ice cream scoop works best) batter into prepared pans. Bake for 15-20 minutes until cake springs back when touched lightly in the center. Let cool for about 10 minutes and remove from pan. Let cupcakes cool completely.
Peanut Butter Filling

4 ounces or 1/2 package of Philly cream cheese
1 cup creamy peanut butter
2 cups sifted powdered sugar
1 tablespoon vanilla extract
milk to thin out filling

Beat cream cheese and peanut butter until combined.
Add powdered sugar and vanilla and beat until combined.
Add the milk and beat until combined. Add milk until your reach desired consistency.

Chocolate Ganache

4 ounces bittersweet chocolate
5 ounces semisweet chocolate
1 cup heavy cream
1 teaspoon vanilla
1 tablespoon butter, room temperature
2-3 cups powdered sugar

Chop chocolates and transfer into a heat proof bowl.
Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
Let sit for 1 minute then stir until combined.
Add butter and vanilla and stir until combined.
Transfer to the bowl of an electric mixture and let cool for 10 minutes.
Sift powdered sugar into the mixture and beat until combined. Add more sugar if needed.
Continue to beat with an electric mixer until lighter in color and creamy.

Assemble
Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone.
Fill the cavity with a teaspoon or so of peanut butter filling. I used a piping bag, this makes it much easier.
Replace top.
Frost with ganache.

 

Cupcake Recipe adapted from Caprial’s Desserts by Caprial Pence and Melissa Carey, 2001

 

Comments

  1. Sweet … sweet trick … sweet cupcake!
    Good golly, I think I’d have made my self sick if I’d had any in my house. Nothing much gets better than peanut butter and chocolate. What a lucky man your hubs is.

  2. Goood morning! What a beautifully iced cupcake ( would you call it icing?) I would love to have baking colleagues locally – I do a lot of baking on my own..and virtually of course. I loved the books recomendations – only problem being that I will itch to buy them now.oh my…I will go back to admire your photos some more..; o )

  3. Peabody, that photo with the filling showing is just mean, dear – don’t do that to your poor readers. ;)

  4. I am really going to have to stop reading your blog…I have already made 2 of your recipes this week, and now I want to make these!! My clothes aren’t going to fit next week!

  5. looking very delectable! :)

  6. Hi Pea!
    I love how you liberally fill your cupcakes – I find it disappointing when someone offers a ‘filled’ cupcake and it’s sparsely filled.

    Delectable as always!

  7. I won’t have chocolate cupcakes for breakfast! I won’t have chocolate cupcakes for… o bother. They look so good, it just isn’t fair! :)

  8. Yummy! Those look terrific!

  9. Simply perfect. You can never go wrong with the combination of peanut butter and chocolate.

    I also have a to make a separate set of stuff for my husband when baking. Big old babies aren’t they.

  10. These are perfect……..and how sweet of you to make your husbad his own batch to enjoy…..they are worth spoiling, though!

  11. ooohh… Reeses cupcakes! Yum! I’m with you on the Sabre’s… at least until they encounter our Sharks. :)

  12. Go Sabres!

    These look wonderful and I agree she doesn’t update her site enough. After the day I’ve had I wish I could have one!

  13. Mmmmm peanut butter and chocolate.. *swoon*

  14. Nooo! I can’t eat anymore chocolate! Ok just this one last recipe, if you insist.

  15. oh wow. the PB & icing look so creamy. you have completely jump started my sweet cravings. congrats – i hope you can live with yourself ;)

  16. Speechless – can’t speak! Only want one in my mouth this instant. :)

  17. My goodness! Yes, I will be making these.

  18. I mean…your baked goods just keep getting better and better. You are SO talented. :)

    These are like what would happen if Reeses Peanut Butter Cups actually became real food and appeared on my doorstep.

    LOVELY!!! :)

  19. Hi…what’s the difference between cake flour and normal plain flour? Is it the same?

  20. I think it’s better than a peanut butter cup! You always make the most outrageous desserts!

  21. I almost tremble before i go to your site because I know i will be all swooney when I see your pictures. And now that I’ve picked myself off the floor, I can say that I’m in love with a cupcake, Is that so wrong?

  22. I used to love Caprial when she had her show on PBS, it’s nice to know she’s still around.

  23. Oh my god – these look fantastic! Mmm, like a peanut butter cup in cupcake form!

  24. looks great! do you own a bakery or cook professionally? i cannot imagine making all these treats at home.

  25. oh yum. You have this talent to make my mouth water with this chocolate

  26. When that first cupcake picture came up, I so wanted to lick my monitor. sigh. Now I have to figure out where in Shanghai I can find the ingredients to make these.

  27. I can’t imagine how wonderful those have to taste. Oh my!

  28. Porche says:

    I love the cone method! These look fantastic.

  29. I made these last night with all Ghiradelli chocolate and cocoa powder. They are absolutely amazing! Really awesome. :)

  30. Dana - NCgal says:

    How necessary is it to sift the flour? To sift the powdered sugar? (obviously, I like to cut corners if I can.)

    These look amazing!

  31. Okay, commenting again to say that, nearly a week later, these are still delicious! So, FYI, they keep extremely well. :)

  32. Okay, I made the filling and the ganache today. The filling came out perfect. But the ganache never seemed to get thick enough. I ended up sticking in the fridge for a good 30 min and then piping it with a quickness onto the cupcakes. It still oozed a little bit.

    Now they both tasted fantastic. I mean the filling, I was literally eating out of the bowl. (Im a glutton, I know) I know its user error on my part. Any ideas? Thanks so much!

  33. I just made these cupcakes for a party and they’re delicious! I used a whipped cream/cream cheese icing instead of the chocolate. The star of the show is the peanut butter filling, but the cake is light and wonderful as well.

  34. Made these last night on a whim… OMG!!! Peabody .. you are the queen! Got rave reviews from all who tried them! There is something to be said for dieting, baking and fattening up everyone else while I watch! :)

  35. Just had to come back and say that out of everything I have made to fatten up my coworkers, these are by FAR the most requested. My boss would probably let me have a day off if I told him I would spend it making him these cupcakes!

Trackbacks

  1. [...] Recipe: Peanut Butter Filled Chocolate Cupcakes [...]

  2. [...] To assemble: Take key lime pie filling and place into a pastry bag fitted with a small tip. Take tip and place into cupcake squeeze filling into cupcake. If you make large cupcakes, use the cone method. Frost cupcake and sprinkle with crushed graham crackers. [...]

  3. [...] I had been wanting to retry Peanut Butter stuffed Chocolate Cupcakes for a while now. I made them 2 months ago with so-so results. This time, I made up the cake recipe by combining a chocolate cake recipe with a brownie recipe found in my Better Homes and Gardens cookbook. I wanted kind of a cakey brownie for the cupcake. The peanut butter filling and chocolate ganache came from Culinary Concoctions by Peabody. And I think her blog said she got her recipe for her post from Cupcake Bakeshop. [...]

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  5. [...] Take tip and place into cupcake squeeze filling into cupcake  using the cone method. [...]

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