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Ingredients
- Peanut Butter Filling:
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cut into small pieces
- 4 ounces semisweet chocolate
- 2 ounces unsweetened chocolate
- 3/4 cup granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- Peanut Butter filling
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1/2 cup confectioner's sugar, sifted
- 3/4 cup smooth peanut butter
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- Stir together all ingredients until smooth. Use immediately.
Details
Preparation
Step 1
1. Preheat oven to 325 degrees. Line a standard muffin tin with paper liners. Whisk together flour, baking powder and salt. Put butter and chocolates in a heatproof bowl set over (not in) a pan of simmering water; stir until melted. Remove from heat, and let cool slightly. (Note - I melted the butter and chocolate in a glass bowl in the microwave at 30-second intervals, stirring in between.)
2. Whisk granulated sugar into cooled chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
3. Spoon 2 tablespoons chocolate batter into each lined cup, followed by 1 tablespoon peanut butter filling. Repeat with another tablespoon of batter, and top with 1 teaspoon filling. Swirl top of cupcake batter and filling with a wooden skewer or toothpick.
4. Bake, rotating tin halfway through, until a cake tester inserted in center comes out with only a few moist crumbs attached, about 40 minutes. Transfer tin to a wire rack to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
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