All this week I’ve been sharing my niece’s visit to my house (Camp Susu :) with you. You can read about it here and here. I promised to post the recipe for the cupcakes pictured in Monday’s post. And I’ve got a little tip to share with you too!
These are filled cupcakes, but they start out like any other cupcake.
Most recipes for filled cupcakes instruct you to squeeze the filling in with the tip on a pastry bag. I have had limited success with this method. It works; it just doesn’t provide room for that full gooey filling I’m looking for. I tried my apple corer and IT WORKS great! Just core the cool cupcake gently. Save the removed cake portion and proceed with the filling. Replace the removed portion when you are ready to frost the cupcake. You may need to cut a little off the edge to make it fit after adding the filling. I got lots more filling into the cupcake using this method.
See? Lots of gooey goodness inside. This is the perfect cupcake for those of us who like chocolate paired with peanut butter!
Peanut Butter and Chocolate Cupcakes
1 1/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/2 cup sour cream
1 1/2 sticks unsalted butter, softened
3 large eggs
1 1/4 cups sugar
1/2 cup peanut butter (I used crunchy)
Preheat oven to 350 degrees and line 24 muffin cups with paper liners. Whisk first four ingredients in a medium bowl until well mixed. In another bowl, whisk milk and sour cream until blended. Cream butter and sugar in a large bowl with an electric mixer. Beat in peanut butter until blended. Add eggs, one at a time until incorporated. With the mixer on low speed, add alternately add flour and milk mixture, beginning and ending with flour, until just blended. Spoon 1/4 cup batter in liners. Bake about 20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes. Remove from pan and place on wire rack to cool completely.
Peanut Butter Filling
1/2 cup creamy peanut butter
3 tablespoons unsalted butter, softened
1 1/2 cups confectioners’ sugar
3-4 tablespoons of milk
Beat peanut butter and butter with electric mixer until smooth. On low speed, gradually beat in confectioners’ sugar and milk until blended and smooth. Beat on high one minute until fluffy.
2 cups semisweet chocolate chips
1 cup sour cream
Melt chocolate chips in a glass bowl in the microwave as the package directs. You can also do this in a double boiler. Add sour cream and beat with electric mixer until fluffy.
*Adapted from Woman’s Day Magazine
Now get a glass of milk and a good book :) I am joining my favorite foodie Michael Lee West at Designs by Gollum for Foodie Friday. Click on her button on the sidebar to go straight to the party!
Thanks for stopping by! Don’t forget to say hello! :)