Chocolate Peanut Butter Cupcakes
The idea for these cupcakes came to me when I was cleaning out my pantry. I found a jar of Amish peanut butter in the back and wanted to make something very special with it. Amish peanut butter is an amazing Amish creation! I was introduced to it by my sister at her wedding (she and my brother in law live in the middle of Amish country). They mix peanut butter and marshmallow fluff together and you get this amazing, light peanut buttery spread. If you don’t have Amish peanut butter (or any way to get it) you can always substitute some regular peanut butter or even a little bit of the buttercream frosting.I paired the Amish peanut butter with chocolate cupcakes. I used the peanut butter as a filling for the cupcakes to create a flavor reminiscent of a peanut butter cup. I created a peanut butter buttercream for the frosting and finished it off with a chocolate ganache drizzle and a mini-peanut butter cup.This cupcake is super rich and sugary. It is the perfect combination of chocolate and peanut butter. Since you drizzle ganache over the top of the cupcakes I’ve found it best to set them on a wire rack with wax paper underneath. Once the cupcakes have dried I like to put another paper liner underneath to keep the cupcakes from leaving a chocolate ring wherever I set them.
Chocolate Cupcakes¾ Cup + 2 Tablespoons Sugar1 Cup Flour¼ Cup + 2 Tablespoons Dutch Process Cocoa Powder½ Teaspoon Baking Soda½ Teaspoon Baking Powder¼ Teaspoon Salt½ Teaspoon Vanilla Extract1 Egg½ Cup Milk¼ Cup Oil½ Cup Boiling WaterPreheat the oven to 350 and prepare a (12 cavity) Cupcake pan by putting paper liners inside
Mix the eggs, sugar, vanilla, milk and oil in a large bowl.
When well combined add the baking powder, baking soda, salt and cocoa powder. Mix well.Add the flour and mix well.
Slowly add the boiling water and mix well, being careful not to splash the liquid around.Bake for 18-22 minutes until a toothpick stuck into the center comes out clean.Let cool completely before filling and icing.Amish Peanut Butter (for filling):
Once the cupcakes are completely cooled fill the center of the cupcakes with peanut butter.To do this: cut a small cone from the center of the cupcake. Remove most of the cone leaving only a small lid. Scoop the peanut butter into the center of the cupcake and replace the top.Peanut Butter Buttercream:¾ Cup Unsalted Butter3 Cups Powdered Sugar¼ Cup Peanut Butter (Creamy)2 Tablespoons Milk
With an electric mixer cream the butter until fluffy.Slowly add the powdered sugar until completely mixed.
Add the peanut butter and milk, beat until the mixture is light and fluffy.Put into a piping bag fitted with a decorative tip. Ice the cupcakes as normal.Chocolate Ganache:½ Cup Heavy Cream4oz Chocolate Chips½ Teaspoon Vanilla ExtractIn a small saucepan bring the cream to a light boil.Once boiling remove from the heat and add the chocolate chips. Whisk the mixture until the chips have melted.Add the vanilla and whisk until it is combined.Let cool slightly then spoon over the iced cupcakes.
Top the cupcake with a min-peanut butter cup.
Source:Cake Adapted from: Kiss my Bundt by Chrysta Wilson