Chocolate Chip Peanut Butter Stuffed Cupcakes

Maggie May Schill

By
@NakedMaggie

Since the discovery of fire, few things have been a more monumental contribution to the confectionery world than the realization that chocolate paired with peanut butter will MELT YOUR FACE!


Reese's had it right, and as a tribute to this combination I set out to create my own take on this dynamic duo! I started wanting neither chocolate nor peanut butter to be the hero of the desert. Balanced; delightfully chocolatey, while still packing the right amount of peanut butter flavor.
The outcome is the recipe for Chocolate Chip-- Peanut Butter Cream Stuffed Cupcakes below.


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Comments:

Serves:

2 dozen

Prep:

30 Min

Cook:

45 Min

Method:

Bake

Ingredients

FOR DEVIL'S FOOD CAKE BATTER

3 c
all purpose flour
1 1/2 c
unsalted butter
1 1/4 c
unsweetened cocoa powder
1 1/4 c
hot water
1 tsp
baking powder
1 tsp
baking soda
2 1/4 c
sugar
4
eggs (room temp please!!)
1 1/4 Tbsp
vanilla extract
1 c
sour cream
1 c
60% cocao chocolate chips

FOR PEANUT BUTTER FILLING

1/2 c
unsalted butter, softened
1/2 c
creamy peanut butter, organic
1 c
graham cracker crumbs
1 c
confectioners' sugar

FOR FROSTING

1/2 c
unsalted butter, softened
16 oz
confectioners' sugar
3 Tbsp
heavy cream
1 1/2 tsp
vanilla extract
3 Tbsp
creamy peanut butter, organic
2 Tbsp
dark chocolate sauce

Directions Step-By-Step

1
For Cake Batter:

1-Preheat oven to 350'F

2-whisk together cocoa powder and hot water

3-sift together flour, salt, baking soda, baking powder together in a medium mixing bowl. set this dry mixture aside.

4-heat sauce pan over medium heat

5-once pan is hot add butter and sugar, mix until butter is melted and sugar is fully incorporated

6-Put butter/sugar mix in a large mixing bowl, and beat on low for about 5-6 minutes. Make sure butter/sugar is cooled before continuing.

7-Add eggs, one at a time, making sure each is fully mixed in before adding the next.

8-With mixer on low, add flour mixture in 2 batches, adding the sour cream in between the two batches.

9-Beat until completely combined, but do not over work the batter! Fold in the chocolate chips.

10-Add batter to cupcake cups and bake for about 20 minutes.
2
For Peanut Butter Filling:

MASH IT ALL TOGETHER!!!!!!!!!
3
For Butter Cream Peanut butter Frosting:

1- Beat butter, confectioners' sugar, cream, peanutbutter and vanilla together.

2- Fold in chocolate syrup. (I lightly folded it in to create a chocolate ribbon in the frosting.
4
Assembly:

1-After cupcakes are cooled, cut out the centers of cupcakes out. Not too deep, just about 3 quarters of an inch down and 1/2 inch in diameter. (cupcake centers make great snack while you frost.)

2-Spoon in a teaspoon or so of the peanut butter filling into the holes.

3-Pipe on the peanut butter butter cream frosting, making sure to fully conceal the openings you cut into the cakes.

4-Garnish with chocolate sauce. (optional)

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: For Kids