Whether she put her peanut butter in his chocolate, or he put his chocolate in her peanut butter. Together they make sweet harmony. Peanut butter & chocolate cupcakes are something to sing about.
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COOK TIME

35 Minutes

PREPARATION TIME

10 Minutes

INGREDIENTS

• 1½ cup all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¾ teaspoon coarse salt
• 2/3 cup unsweetened Dutch-process cocoa powder
• 1¼ cup granulated sugar
• ¾ cup (1½ sticks) unsalted butter
• 2 item large eggs, room temperature
• ½ tablespoon pure vanilla extract
• 2/3 cup hot water
• ½ cup nonfat sour cream, room temperature
• 1 cup unsalted chopped peanuts (optional)

PREPARATION

Preparation:

1.    Preheat oven 350°F.  Line muffin pans with paper liners.  Whisk together flour, baking soda, baking powder and salt.  Set aside.  In another bowl, whisk together cocoa powder and hot water, until smooth.

2.    Melt butter in a saucepan over medium heat; add sugar stirring, until combined.  Remove from heat, pour into mixing bowl.  With an electric mixer on medium-low speed, beat until cooled about 7 minutes.  Add eggs, one at a time, scraping down sides of bowl periodically.  Add vanilla extract and cocoa mixture, beat until combined.  Reduce speed; add flour mixture alternating with sour cream, ending with flour until just combined.  

3.    Divide batter evenly among lined cups filling half full.  Spoon in 1 tablespoon peanut butter filling.  Top with batter until three-quarters full.  Bake 30-35 minutes, rotating pans halfway through and a toothpick inserted in center comes out clean.  Transfer pans to rack or counter to cool before removing cupcakes.

4.    To finish, use a small offset spatula or small butter knife to spread frosting over each cupcake.  Spread chopped peanuts on a plate, and rotate cupcake on its side in a circular motion to edge.



Peanut Butter Filling
Yield: 15 cupcake filling

4 tablespoons (½ stick) unsalted butter, melted
½ cup confectioners’ sugar, sifted
¾ cup creamy peanut butter
¼ teaspoon salt
½ teaspoon pure vanilla extract

Stir all ingredients together until creamy and smooth.  Use immediately

Peanut Butter Frosting:
Makes: 2 cups

6 ounces cream cheese, room temperature
1/3 cup confectioners’ sugar
½ teaspoon salt
1 cup creamy peanut butter
½ teaspoon pure vanilla extract
½ cup heavy cream

1.    With an electric mixer on medium-high speed, beat cream cheese and confections’ sugar
        until pale and fluffy.  Add salt and peanut butter; beat to combine.  Beat in vanilla.

2.    Use another bowl, to whip heavy cream until medium peaks form.  Fold heavy cream into peanut-butter mixture and combine thoroughly.  Use immediately.



Nicole Friday is a food writer and caterer.
Visit Nicole’s blog:  www.thecupcakecraze.blogspot.com
Photo credit:  Jeff Friday

YIELD

15 Serving/s