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Peanut-Butter-Filled Cupcakes

Don't be fooled by this simply dressed cupcake. We hid its sweet secret inside: a creamy, fluffy peanut butter filling.

  • prep: 20 mins
    total time: 45 mins
  • yield: Makes 12
Photography: Andrew Purcell

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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

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Source
Everyday Food, September 2012

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Reviews (2)

  • 28 Jan, 2013

    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?

  • 26 Jan, 2013

    Why did you not list the 3/4 cup water in your recipe?