Wednesday, March 23, 2011

Peanut Butter filled Chocolate Cupcakes

Peanut Butter filled Chocolate Cupcakes

Chocolate Cupcakes
Yield: 22 Cupcakes

Cupcake Batter
2 1/4 Cups all Purpose Flour
1 2/3 Cups Sugar
3/4 Cup Butter
2/3 Cup Cocoa
1 1/4 Cups Water
1 1/4 Teaspoons Baking Soda
1 Teaspoon Salt
1 Teaspoon Vanilla
1/4 Teaspoon Baking Powder
2 Large Eggs

Heat oven to 350. 

Beat all ingredients with an electric mixer on low speed 30 seconds, scraping bowl constantly.  Beat on high speed 3 minutes, scraping bowl occasionally.  Divide batter evenly among 2 standard sized cupcake pans (about 1/3 cup each). 

Bake for 15-18 minutes.  Cool completely for about 30 minutes. 

To Fill Cupcakes:
Add the Peanut Butter to a piping bag fitted with a large tip.  Stick the tip into the center of each cupcake and squeeze until you see the top of the cupcake start to raise slightly.  Repeat the process until all cupcakes are filled.  There shouldn't be any extra filling...  If you don't have a piping bag... you can use a baggie (cut the corner off the baggie after adding filling) Use the end of a wooden spoon to poke holes down through the top of the cupcakes and fill.       

Peanut Butter Filling
1/2 Cups Powdered Sugar
1/4 Cup Peanut Butter
1 Teaspoon Vanilla
4-6 Tablespoons Milk

Mix powdered sugar and peanut butter with an electric mixer on low speed.  Stir in vanilla and 1 tablespoon of the milk. 

Gradually beat in just enough remaining milk to make filling smooth.  If filling is too thin add more powdered sugar a little at a time.  If filling is to thick add more milk... a few drops at a time. 

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