Sunday, January 15, 2012

Martha Stewart's Peanut Butter-Filled Chocolate Cupcakes

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!  :) 
- 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)

Whisk granulated sugar into cooled chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.

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).


1 comment:

  1. I love sweets very much and your treats are irresistible. My Piedmont dentist told me not to eat too much sweets but I hope a few bites won't do any harm.


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