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Double Dark Chocolate Cupcakes with Peanut Butter Filling

Double Dark Chocolate Cupcakes with Peanut Butter Filling

Peggy Cullen, the owner of Lucky Star Sweets, fills her tender chocolate cupcakes with a creamy, salty peanut butter mixture; then she dips the tops twice in a rich, silky chocolate ganache frosting.

Ingreadient :
  • 3/4 cup plus 2 tablespoons cocoa powder (not Dutch process)
  • 1/2 cup boiling water
  • 1 cup buttermilk
  • 1 3/4 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 sticks plus 3 tablespoons unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup creamy peanut butter
  • 2/3 cup confectioners' sugar
  • 1 cup heavy cream
  • 8 ounces semisweet chocolate, chopped
Direction :
  • 3/4 cup plus 2 tablespoons cocoa powder (not Dutch process)
  • 1/2 cup boiling water
  • 1 cup buttermilk
  • 1 3/4 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 sticks plus 3 tablespoons unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup creamy peanut butter
  • 2/3 cup confectioners' sugar
  • 1 cup heavy cream
  • 8 ounces semisweet chocolate, chopped