Friday, July 15, 2011

Peanut Butter Cupcakes

Remember my love of peanut butter?
Remember I like to make cupcakes once a week?

Are you surprised that this week's cupcake was
none other than 
Peanut Butter Cupcakes?

{Well, I guess the title of the post kind of gave it away. Hee hee hee...}

Since the past couple of weeks I have made cupcakes
with filling in the middle,
there is no possible way that I can go back to having cupcakes with no filling!

So, when I came across a fabulous peanut butter frosting ,
I knew I had to make a cupcake with peanut butter filling.

Delicious, right?
To say the least...

For starters, you need to make the peanut butter filling first:
*1 c. powdered sugar
*3/4 c. creamy peanut butter
*4 TBSP unsalted butter, softened
*1/2 tsp. vanilla extract

*Combine the powdered sugar, peanut butter, butter, and vanilla extract in a bowl.
Beat with an electric mixer until well combined.
Put the mixture in the fridge until you're ready to use it.

After making the peanut butter filling, I made the chocolate cupcakes:
* 1 2/3 c. all-purpose flour 
*3/4 c. unsweetened cocoa powder
*1 tsp. baking soda
*1/2 tsp. salt
*1 c. sour cream
*2 TBSP milk
*1 tsp. vanilla extract
*8 TBSP unsalted butter, softened
*1 1/2 c. sugar
*2 large eggs

*In a bowl, combine the flour, cocoa powder, baking soda, and salt. Set aside.
In a liquid measuring cup, whisk together the sour cream, milk, and vanilla.
In a large bowl, combine the butter and sugar with an electric mixer.
Beat until light and fluffy.
Beat in the eggs, one at a time.
Now with the mixer on a low speed,
alternately add in the dry ingredients and the sour cream mixture,
beginning and ending with the dry ingredients.
Mix until just incorporated.
(It is very important not to over mix because the cupcakes will turn out dry.)

*Preheat the oven to 350 degrees. Line two cupcake pans with liners.
Spoon a small amount of batter into the bottom of each liner.
Place a small amount of peanut butter filling into each liner,
gently pressing into the batter.

Top with remaining batter.
Bake for 18-22 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean.
(I started with 19 minutes. They weren't quite done so I added another minute.)
Allow to cool in the pan for about 5 minutes.
Then put them on a wire rack to cool completely.

*Once the cupcakes are completely cooled,
you are ready to frost!

For the frosting you'll need:
*1 c. powdered sugar
*1 c. creamy peanut butter
*5 TBSP unsalted butter, softened
*3/4 tsp. vanilla extract
*1/4 tsp. salt
*1/3 c. heavy cream

*In a bowl, mix together powdered sugar, peanut butter, butter, vanilla, and salt.
Mix until creamy, scraping the sides of the bowl if needed.
Add the heavy cream and mix on medium speed until light and smooth.

When I made the frosting, it wasn't as stiff as I personally wanted it,
so I just mixed in about 1/4 c. more of powdered sugar.

Also, since I swirled the icing, I didn't have quite enough frosting 
to finish all the cupcakes.
However, if you just smoothed the frosting on top of the cupcakes with a knife,
you'll have enough frosting.

For garnishment, I just chopped up a few frozen Reese's Peanut Butter cups
and put them on top of the icing.

And, I'll tell you a little secret...
I thought the recipe said to use cake flour instead of all-purpose flour,
so my cupcakes turned out really dense and heavy.
But you know what?
They were H.E.A.V.E.N.L.Y!
It was almost a like a brownie texture!

I loved this cupcake. 
It is so fun and rich, it just made my day!


  1. Hey Claudia- I love your new blog. I love the design, love the header, love the name, love the pictures, love the recipes and ideas. Great job. These cupcakes look AMAZING.

  2. I love peanut butter and chocolate together so much! I'm on a mission to find the best cake and icing recipes! I'd love it if you shared these at my Cake, Cupcake and Icing Linky Party!

  3. Thank you so much for linking up! I'm going to have to try these!



Related Posts Plugin for WordPress, Blogger...