chocolate chip peanut butter stuffed cupcakes
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.
prep time
30 Min
cook time
45 Min
method
Bake
yield
2 dozen
Ingredients
- FOR DEVIL'S FOOD CAKE BATTER
- 3 cups all purpose flour
- 1 1/2 cups unsalted butter
- 1 1/4 cups unsweetened cocoa powder
- 1 1/4 cups hot water
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 1/4 cups sugar
- 4 - eggs (room temp please!!)
- 1 1/4 tablespoons vanilla extract
- 1 cup sour cream
- 1 cup 60% cocao chocolate chips
- FOR PEANUT BUTTER FILLING
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter, organic
- 1 cup graham cracker crumbs
- 1 cup confectioners' sugar
- FOR FROSTING
- 1/2 cup unsalted butter, softened
- 16 ounces confectioners' sugar
- 3 tablespoons heavy cream
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons creamy peanut butter, organic
- 2 tablespoons dark chocolate sauce
How To Make chocolate chip peanut butter stuffed cupcakes
-
Step 1For 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.
-
Step 2For Peanut Butter Filling: MASH IT ALL TOGETHER!!!!!!!!!
-
Step 3For 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.
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Step 4Assembly: 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)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Category:
Chocolate
Tag:
#For Kids
Diet:
Vegetarian
Keyword:
#peanut
Keyword:
#butter
Keyword:
#Cream
Keyword:
#cupcake
Keyword:
#Stuffed
Keyword:
#Peanut butter
Keyword:
#organic
Keyword:
#Cupcakes
Keyword:
#Chocolate-chip
Keyword:
#butter is better
Collection:
Butter is Better!
Collection:
Cupcake Collection
Method:
Bake
Culture:
American
Ingredient:
Flour
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