Peanut Butter-Filled Cupcakes
These simple chocolate cupcakes from Everyday Food contain a sweet surprise -- a creamy, fluffy peanut butter filling.
Peanut-Butter-Filled Cupcakes
Watch the Video
Peanut Butter-Filled Cupcakes
These simple chocolate cupcakes from Everyday Food contain a sweet surprise -- a...
Watch the Video
Peanut Butter-Filled Cupcakes
These simple chocolate cupcakes from Everyday Food contain a sweet surprise -- a...
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Everyday Food, September 2012
- Prep Time 20 minutes
- Total Time 45 minutes + cooling
- Yield Makes 12
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Ingredients
- Cooking spray
- 3/4 cup unsweetened cocoa powder, plus more for pan
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon fine salt
- 2 large eggs
- 3/4 cup buttermilk
- 3 tablespoons vegetable oil
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup creamy peanut butter
- 1 1/2 cups marshmallow creme
- Confectioners' sugar, for dusting
Directions
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Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray, then dust with cocoa, tapping out excess. In a large bowl, whisk together cocoa, flour, granulated sugar, baking soda, baking powder, and salt. Using a mixer, beat in eggs, buttermilk, oil, and 3/4 cup water on medium until smooth, about 3 minutes.
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Divide batter among cups and bake until a toothpick inserted in center of a cake comes out clean, about 20 minutes. Let cool in pan on a wire rack 5 minutes, then remove cupcakes and let cool completely on rack.
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In a large bowl, using mixer fitted with the paddle attachment, beat butter and peanut butter on high until fluffy, 3 minutes; fold in marshmallow topping. Transfer to a zip-top bag and cut off one corner to make a 1/2-inch opening.
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With a melon baller, scoop out center of each cupcake base and set aside (these pieces will plug cupcakes after filling). Hollow out each cupcake a bit more, discarding crumbs. Fill cavities with peanut butter mixture and replace plugs. (Refrigerate in an airtight container, up to 1 week.) To serve, dust with confectioners' sugar.
These taste absolutely fabulous very close to my Chocolate-Coffee Cake, but the were flat and did not rise and looked like flat globs, any idea as to what went wrong?
Why did you not list the 3/4 cup water in your recipe?