This is not my original recipe, but it's too good not to share! :) Always a huge fan of Martha Stewart, I decided to rent her cookbook "Martha Stewarts' Cupcakes" from my local library. One of the first recipes that I came across were for these decadent treats. My husband isn't a huge fan of frosting and he LOVES peanut butter so I thought these would be a great cupcake to start with. We both give this recipe two thumbs up! :)Ingredients
- 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
- 2 ounces unsweetened chocolate
- 3/4 cup granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
Peanut Butter Filling:
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1/2 cup confectioner's sugar, sifted
- 3/4 cup smooth peanut butter
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
Preheat oven to 325 degrees. Line a standard muffin tin with paper liners. Whisk together flour, baking powder and salt. Put butter and chocolates in a heatproof bowl set over (not in) a pan of simmering water; stir until melted. Remove from heat, and let cool slightly. (I melted the butter and chocolate in a glass bowl in the microwave stirring every 30 seconds until smooth).
For Peanut Butter Filling
Stir together all ingredients until smooth. Use immediately.
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. (These baked in exactly the amount of time the recipe said they would).