Wednesday, May 13, 2009

Peanut Butter Filled Chocolate Cupcakes

I made these cupcakes to take to the office along with the coconut cupcakes posted previously. Matt also took half of this batch to work, and one of the women there requested that I send a diet plan next time.
I had to dissect one to show the peanut butter filling.
Here are both kinds of cupcakes in my snazzy new cupcake carrier.
PEANUT BUTTER FILLED CHOCOLATE CUPCAKES
From Hannah's Kitchen

INGREDIENTS - CUPCAKES
3/4 cup flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
6 tablespoons hot water
6 tablespoons milk
1 large egg
1/4 cup vegetable oil
3/4 teaspoon vanilla extract

INGREDIENTS - FILLING
3/4 cup confectioners' sugar
3/4 cup peanut butter
1/4 cup butter, softened
1/2 teaspoon vanilla
1/4 cup heavy cream

INGREDIENTS - ICING
8 ounces semi-sweet chocolate, chopped
1 cup heavy cream

DIRECTIONS
1. For the cupcakes, preheat oven to 325 degrees F.

2. Sift the flour, cocoa, baking soda, baking powder, and salt into the bowl of a heavy mixer fitted with the paddle attachment; add sugar.

3. Turn the mixer on low and add, in order, water, milk, eggs, oil, and vanilla. Scrape down the sides of the bowl and beat on medium, briefly, to achieve a smooth batter.

4. Scoop the batter into muffin tins lined with baking cups; each cup should be about half full. Bake for about 20-22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.

5. For the filling, put the confectioners' sugar, peanut butter, butter, and vanilla in a small bowl. With an electric mixer, beat the ingredients until they are creamy. Add heavy cream and beat until the mixture is soft and creamy. Use to fill cooled cupcakes.

6. For the icing, melt the chocolate with the cream in a heavy saucepan and cook over very low heat until the mixture is smooth and glossy. Transfer the mixture to a bowl and refrigerate until cooled but not to firm, 30 to 45 minutes. Using a mixer, beat on high speed until thick and creamy. Pipe or spread onto filled cupcakes.

9 comments:

  1. These pictures and recipes are amazing. I can't wait to try them out. Excellent work!

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  2. How do you fill them if not during cooking time? Sorry so dumb sounding but they look delish and I want to make them but not fail miserably.

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  3. Hi Annie,

    To fill the cupcakes, insert the tip of a small knife at a 45-degree angle about 1/8 inch from the edge of the cupcake and cut all the way around, removing a cone of cake. Cut away all but the top 1/4 inch of the cone, leaving only a small disk of cake. Fill the cupcake with about 2 tablespoons of the peanut butter filling and top with the disk of cake. Frost with chocolate icing.

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  4. Oh...my. These are gorgeous!

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  5. Hi Hannah,
    Thank you, thank you. I thought it might be like that, but as I wrote previously, I didn't want to fail miserably. I'm from Australia and I love some American food blogs, but I have to keep my metric converter handy and make sure I Google any terms I don't understand, terms quintessentially American that is. I'm a pretty good cook (I think and hubby agrees:D)but we have different terminology and different names for certain products. I have American friends who help but it's nice to ask the cook. Thanks once again and for a great blog.

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  6. Thanks Annie! I'm so glad you enjoy the blog!

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  7. I made them, I made them. They were YUMMY. Hubby took some to work and people were groaning in pleasure. At first, some people were like, "peanut butter, in the icing?" You see, peanut butter in cooking is another one of those very American things. However, hubby convinced them to try the cupcakes and they were universally loved.
    Thank you Hannah. I won't post about them anymore. Promise :D

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