Chocolate Peanut Butter Cupcakes

Name: Chocolate Peanut Butter Cupcakes
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 12
Cuisine: American
Ingredients: 1 teaspoons baking soda; 116 grams 3/4 cup bread flour; 3 teaspoons softened butter; 177 milliliters hot brewed coffee; 237 milliliters sifted confectioners sugar; 118 milliliters creamy peanut butter; 113 grams chopped dark chocolate (again, Trader Joes); 5 Tbsps Dutch process cocoa (Hersheys Dark); 2 larges eggs, room temperature; 177 milliliters granulated sugar; 118 milliliters heavy cream; 0 teaspoons salt plus more to taste; 1 teaspoons vanilla extract; 6 Tbsps vegetable oil; 2 teaspoons vinegar

Chocolate Peanut Butter Cupcakes might be just the American recipe you are searching for. One portion of this dish contains about 6g of protein, 22g of fat, and a total of 360 calories. This recipe serves 12. This recipe covers 7% of your daily requirements of vitamins and minerals. 41 person have tried and liked this recipe. From preparation to the plate, this recipe takes around 55 minutes. It is a good option if you're following a vegetarian diet. Head to the store and pick up confectioners' sugar, bread flour, butter, and a few other things to make it today.

Instructions

Preheat oven to 350 degrees F. Line 12 standard size muffin cups with paper liners.

Equipment you will use

Muffin Liners

Oven

Place chocolate and cocoa in a mixing bowl and pour the hot coffee over.

Ingredients you will need

Chocolate

Coffee

Cocoa Powder

Equipment you will use

Mixing Bowl

Whisk until smooth then cool.In another bowl, mix the flour, sugar, salt and baking soda together, set aside.

Ingredients you will need

Baking Soda

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Bowl

Whisk oil, eggs, vinegar and vanilla into the cooled chocolate mixture until smooth, then stir in the flour mixture. Divide batter between the baking cups.

Ingredients you will need

Chocolate

Vanilla

Vinegar

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Whisk

Bake 17-19 minutes, until cupcakes are set and just firm to the touch. Cool completely on a rack.Next, make the ganache. It needs time to cool, so I like to make it early on.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

Heat the cream in a microwave-safe measuring cup (I use a 2 cup Pyrex) just until it begins to boil.

Ingredients you will need

Cream

Equipment you will use

Measuring Cup

Microwave

Add the finely chopped chocolate and stir.

Ingredients you will need

Chocolate

Let sit for a few minutes, then stir again until chocolate is completely melted and mixture is smooth. Stir in the softened butter.

Ingredients you will need

Chocolate

Butter

Let cool for about 10 minutes, then pour into a pastry bag or a heavy duty freeze bag and let cool and thicken.Make the peanut butter filling, combine the butter and peanut butter and beat until creamy.

Ingredients you will need

Peanut Butter

Butter

Equipment you will use

Pastry Bag

Add the confectioner’s sugar gradually, beating until well mixed, then add the salt, vanilla and cream and beat until smooth.Carve a small well in each cupcake and fill with peanut butter filling. You can spoon it in or pipe it out of a snipped freezer bag.At this point the ganache should be cool and slightly thick. If it’s not, throw it in the refrigerator for about 10 minutes. Snip the tip off the decorating bag (or Freezer bag) and pipe the ganache over the cupcake.Pipe or spoon a little dab of peanut butter in the center.

Ingredients you will need

Peanut Butter

Cupcakes

Vanilla

Cream

Sugar

Salt