A couple of weekends ago, I decided to experiment with a new cupcake recipe. But not just any cupcake recipe. After spending entirely too much time watching shows such as Cupcake Wars and DC Cupcakes, I decided to experiment with filled cupcakes for the very first time.
I had already bookmarked this recipe from Food & Wine for double dark chocolate cupcakes with peanut butter filling (say that three times fast…), so this seemed like an appropriate time to pull it out and give it a try.
Considering I had never made filled cupcakes before, I think they turned out pretty well! My number one take-away lesson for next time, though: Add. More. Filling.
These cupcakes were a little involved, but totally worth it!
3/4 cup & 2 tablespoons cocoa powder
½ cup boiling water
1 cup buttermilk
1 ¾ cups flour
1 ¼ teaspoons baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 ½ sticks butter
1 ½ cups sugar
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees and line 24 muffin cups.
2. Combine cocoa powder and boiling water. Whisk until smooth. Add buttermilk.
3. Sift together the flour, baking soda, baking powder, and salt.
4. In large bowl, beat butter and sugar until light and fluffy. Beat in eggs and vanilla. Then beat in dry ingredients alternating with cocoa mixture.
5. Spoon batter into liners (about two-thirds full) and bake for 20-22 minutes.
6. Let cupcakes cool in pan for about 5 minutes, then let them cool completely on wire racks before filling.
Peanut Butter Filling
1 cup peanut butter
3 tablespoons butter
2/3 cup powdered sugar
1. Beat the peanut butter and butter until creamy. Add powdered sugar and beat until light and fluffy.
2. Spoon filling into pastry bag with star tip (or if you’re like me, a plastic baggie with the corner cut off works just fine).
3. If you have a pastry bag, push tip into top of cupcake and fill. If using a plastic bag, cut a cone shape out of the top of the cupcake, fill, then replace cone.
1 cup heavy cream
8 ounces semisweet chocolate, chopped
1. In small saucepan, bring heavy cream to a simmer.
2. Off the heat, add semisweet chocolate to cream and let stand for 5 minutes before whisking together until smooth.
3. Let icing stand until slightly cooled and thickened (mine took about 10 minutes, but it could take up to around 15 minutes).
4. Dip the tops of the cupcakes into the icing, let stand for 5 minutes, and then dip the tops again.