Sunday, March 27, 2011

Peanut Butter-filled Chocolate Cupcakes

 On a recent trip to Fort Collins, CO I purchased Martha Stewart's Cupcakes cookbook.  It is filled with yummy, delicious looking cupcakes.  This is the first cupcake I made, and I picked it because my hubby LOVES chocolate.  Now I must say- clearly Martha Stewart, although a master at many things, hasn't mastered writing a recipe that can stand up to high altitude cooking.  So next time, I think I'll add a bit more flour because only 1, ONE cupcake didn't sink in the middle.  But they still tasted good...

{Peanut Butter-Filled Chocolate Cupcakes}
recipe compliments of Martha Stewart Cupcakes
makes 12 cupcakes


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, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
3/4 cup granulated sugar
3 eggs
2 teaspoons pure vanilla extract
Peanut-Butter Filling {recipe follows}

Preheat oven to 325 degrees.  Line a standard muffin tin with paper liners.  Whisk together flour, baking powder and salt.  Put butter and chocolate in heatproof bowl & set over a pan of simmering water; stir until melted.  Remove from heat & let cool slightly. 

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. 

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.

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. 

{Peanut-Butter Filling}

4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup confectioners' sugar
3/4 cup smooth peanut butter
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract

Stir together all ingredients until smooth.  Use immediately.

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