Chocolate Peanut Butter Cupcakes

28103_sam__cupcake_a
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/28103_sam__cupcake_a.jpg?w=100
  • Yield: 2 dozen
  • Prep: 30 mins
  • Cook: 18 mins

Kids love chocolate and peanut butter, so this is the perfect “I love you” dessert. Topped with an addictively light and creamy frosting, these cupcakes are quite irresistible.

Ingredients

Cupcakes:
3/4cup creamy peanut butter
1/4cup powdered sugar
2 1/2cups all purpose flour
1/3cup cocoa powder
1 1/2teaspoons baking soda
1/2teaspoon salt
3/4cup butter (1 1/2 sticks), softened
1cup granulated sugar
3-- eggs, room temperature
4ounces chocolate chips, melted and cooled
1cup buttermilk
2teaspoons vanilla extract
Frosting:
4ounces cream cheese
4tablespoons butter (1/2 stick), softened
1/3cup creamy peanut butter
1 1/4cups powdered sugar, sifted

Instructions

  1. Preheat oven to 350F. Grease two 12-cup muffin tins, or line with papers.
  2. Combine peanut butter and powdered sugar in a mixing bowl. Using a mixer at medium speed, beat until light and fluffy.
  3. Whisk flour, cocoa, baking soda and salt together in a medium bowl.
  4. Combine butter and granulated sugar in mixing bowl. Using a mixer at medium speed, beat until light and fluffy. Beat in eggs, one at a time. Pour in melted chocolate and beat until thoroughly combined, about 30 seconds.
  5. Add flour mixture and buttermilk alternately to butter mixture and beat to combine. Add vanilla and mix well.
  6. Fill muffin tins half full with batter. Spoon about 1/2 tablespoon of peanut butter mixture on top of batter (don't spread). Spoon remaining batter over peanut butter. Bake 18 to 20 minutes, until tops spring back when touched. (Note: The normal toothpick test for doneness won't work due to the filling.) Remove from oven and let cool completely.
  7. To prepare frosting, combine cream cheese, butter and peanut butter in a bowl. Using a mixer at medium speed, beat until creamy, about 3 minutes. Add powdered sugar, beat until light and fluffy, about 2 minutes.
  8. Frost tops of cupcakes when they are completely cool.

Recipe by Jennifer Perillo.

Nutritional Info *per serving

  • Calories 300
  • Glycemic Load 6
  • Fat 18g
  • Saturated Fat 8g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 6g
  • Cholesterol 50mg
  • Sodium 280mg
  • Potassium 160mg
  • Carbohydrate 33g
  • Fiber 2g
  • Sugars 20g
  • Protein 6g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 0%
  • Calcium 4%
  • Iron 8%
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