|I know you want me.|
This is a very late post. I made these heavenly goodies last month, just before leaving for the holidays but I was too lazy to create an entry. :P
I have been toying with the idea of making peanut butter cupcakes for several weeks but since the husband isn't fond of peanut butter, then I scheduled it on a playdate with friends. Great for giveaways, too! :D
Took me long to make these because I had to make peanut butter cups prior to making the cupcake itself. It was THAT sinful. Peanut butter cups + chocolate cupcake + peanut butter cream cheese frosting = food coma.
Recipe for Peanut Butter Cups:
- 1/2 cup creamy peanut butter
- 2 tablespoons (28 grams) unsalted butter, room temperature
- 1/8 teaspoon salt
- 1/2 cup confectioners sugar
- 9 ounces semi sweet chocolate, coarsely chopped
- 9 ounces milk chocolate, coarsely chopped
- Peanut Butter Cups: Line 36 miniature muffin cups with paper liners.
- In a medium pan over low heat, melt butter and add the peanut butter. Add salt and confectioner's sugar. Whisk until well combined. Remove from heat and let cool.
- Melt the chocolates in a heatproof bowl placed over a saucepan of simmering water.
- Drop a teaspoon of the melted chocolate into each of the paper lined miniature muffin cups. Top with a scant teaspoon of peanut butter mixture. Then top with another teaspoon of melted chocolate. Refrigerate until set. Store in an airtight container in the refrigerator.
Dark Chocolate Cupcakes
- 1/2 cup unsalted butter, cut into 4 pieces
- 2 oz bittersweet chocolate, finely chopped
- 1/2 cup Dutch-processed cocoa
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 2 large eggs, at room temperature
- 2/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup plain yogurt
- Peanut Butter Cups (optional)
Peanut Butter Frosting
- 1 package cream cheese, softened
- 1 cup of creamy peanut butter
- 1/3 cup powdered sugar
- 1 cup whipped cream
- Mini Peanut Butter Cups, for topping cupcakes, if desired
2. Place butter, chocolate and cocoa powder in a medium heatproof bowl. Microwave in 30 second spurts on 50% power, stirring in between, until the butter and chocolate are melted and the mixture is smooth. (Alternatively, you could do this step in a double boiler.) Set the mixture aside to cool until it is warm to the touch.
3. In a small bowl, whisk together the flour, baking soda, and baking powder. Whisk the eggs in a medium bowl to combine, then add the sugar, vanilla and salt and continue whisking until fully incorporated. Add the cooled chocolate mixture to the bowl and whisk to combine. Sift one-third of the flour mixture into the bowl and whisk gently to combine. Add the Greek yogurt or sour cream and whisk to combine. Finally, sift the the rest of the flour mixture into the bowl and whisk until everything is well combined. The cupcake batter will be thick.
4. Place a spoonful of cupcake batter on the bottom of each cupcake liner. Place a Reese's Peanut Butter Cup on top of the batter. Cover the peanut butter cups with remaining batter, filling each about 2/3 full. Bake until a toothpick inserted into the center of the cupcakes comes out clean, about 18-20 minutes. Remove the pan to a wire rack and let the cupcakes cool for a few minutes before removing them to a wire rack to cool completely.
5. While the cupcakes are cooling, make the peanut butter buttercream frosting. In the bowl of a stand mixer, beat butter and peanut butter until creamy. On low speed, add in powdered sugar. Mix until combined and add the heavy cream. Mix until frosting is fluffy. You can play around with the amounts of powdered sugar and heavy cream to get the exact texture and consistency that you want.
6. Frost cooled cupcakes with the peanut butter frosting and top each cupcake with a mini peanut butter cup, if desired.
Two Peas and their Pod
Top Secret Recipes