Peanut Butter Filled Chocolate Cupcake
Serves: 2
Mckayla Luettgen
1 January 1970
Based on User reviews:
55
Spice
53
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
170 g
Peanut Butter1.25 cups
Granulated Sugar1 tsp
Vanilla Extract2.25 cups
Cake Flour1 cup
Cocoa Powder1.5 tsps
Baking Soda1 tsp
Salt1 cup
Vegetable Oil1.333333 cups
Whole Milk4 cups
Heavy Cream (1 quart)1 cup
Sugar (confectioners')Directions:
1
Preheat the oven to 325 degrees F
2
Line cupcake pans with cupcake liners (for a total of 24 cupcakes)
3
For the peanut butter filling: In the bowl of a stand mixer with a paddle attachment, beat the cream cheese and peanut butter until smooth and fluffy
4
Beat in the granulated sugar
5
Beat in the vanilla and eggs, scrape down the sides of the bowl and continue to mix until smooth
6
Set aside
7
For the chocolate cupcake batter: In a medium-sized mixing bowl, sift together the cake flour, cocoa powder, baking soda and salt
8
In the bowl of a stand mixer with a paddle attachment, cream 1 cup of the granulated sugar with the oil
9
Slowly add the vanilla extract and egg yolks to the creamed sugar while mixing, and beat until incorporated
10
In a large mixing bowl using an electric mixer with a whisk attachment, whip the egg whites and remaining 1/4 cup granulated sugar until firm peaks form
11
Do not over-whip
12
Turn the stand mixer on the lowest speed
13
Add the dry ingredients and milk, alternating between the two and scraping down the sides after each addition
14
Mix on medium for 1 minute
15
Using a rubber spatula, gently fold the whipped egg whites into the chocolate batter in three parts
16
Scoop one scoop of the chocolate cupcake batter into each cupcake liner
17
Top with one scoop of the peanut butter filling
18
The liners will be about two-thirds full
19
Bake until the cupcakes are nicely domed and the chocolate bounces back from gentle pressure, about 22 minutes; the peanut butter filling will not be firm
20
Remove from the pans and cool
21
For the frosting: In the bowl of a stand mixer with a whisk attachment, whip the cream, confectioners' sugar and vanilla on medium speed until stiff peaks form
22
Be careful not to over-whip the cream
23
Ice the cooled cupcakes with the frosting using a pastry bag fitted with the desired tip