peanut butter buttercream chocolate cupcakes

Name: Peanut Butter Buttercream Chocolate Cupcakes
Prep time: 25 min
Cook time: 30 min
Yield: 24
Ingredients: ## CHOCOLATE CUPCAKES; 2 cup(s) all purpose flour; 2 cup(s) sugar; 1/2 teaspoon(s) baking powder; 1 teaspoon(s) salt; 1 teaspoon(s) baking soda; 1/2 cup(s) shortening; 3/4 cup(s) water; 2 - large eggs; 3/4 cup(s) milk; 1 teaspoon(s) vanilla extract; 4 ounce(s) melted unsweetened baking chocolate; ## FILLING:; 2 ounce(s) bittersweet chocolate, chopped fine; 1/4 cup(s) heavy cream; 1 tablespoon(s) confectioners' sugar; ## PEANUT BUTTER BUTTERCREAM ICING; 1 cup(s) butter, room temperature; 4 cup(s) confectioners' sugar; 1 teaspoon(s) vanilla; 3 tablespoon(s) heavy whipping cream; 1/2 cup(s) peanut butter

(2 RATINGS)

312 Pinches 1 Photo

Lauri Myers

Spencer, IA

Updated on Nov 5, 2011

I made these for a group of children just before the school year began, and it was a huge hit!

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prep time 25 Min

cook time 30 Min

method ---

yield 24 serving(s)

Ingredients

CHOCOLATE CUPCAKES
2 cups all purpose flour
2 cups sugar
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1/2 cup shortening
3/4 cup water
2 - large eggs
3/4 cup milk
1 teaspoon vanilla extract
4 ounces melted unsweetened baking chocolate
FILLING:
2 ounces bittersweet chocolate, chopped fine
1/4 cup heavy cream
1 tablespoon confectioners' sugar
PEANUT BUTTER BUTTERCREAM ICING
1 cup butter, room temperature
4 cups confectioners' sugar
1 teaspoon vanilla
3 tablespoons heavy whipping cream
1/2 cup peanut butter

How To Make peanut butter buttercream chocolate cupcakes

Step 1

Chocolate cupcakes: Preheat oven to 350 degrees. Line cupcake pans with paper liners. Combine all ingredients into large mixing bowl. Mix at low speed for 30 seconds, and scrape bowl. Mix at high speed for 3 minutes.

Step 2

Fill liners 1/2 to 2/3 full of batter. If adding a filling, see below. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Step 3

Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely. Frost when chocolate cupcakes are completely cool.
Step 4

For the Filling: For the ganache filling, place chocolate, cream, and confectioners' sugar in a small microwave-safe bowl. Cook on high power until mixture is warm to the touch, 20-30 seconds. Whisk until smooth and transfer to the refrigerator. Let stand until just chilled, no longer than 30 minutes.Divide batter evenly among muffin pan cups, filling each 3/4 full. Place one slightly rounded teaspoon of the ganache filling on top of each cupcake.
Step 5

ICING: Cream the butter until light and fluffy. Slowly add in the sugar. Add the vanilla and cream. Beat in the peanut butter until creamy. Frost the cupcakes as desired. Top with half a Reese’s Peanut Butter Cup.
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!

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