The Mad Cake Batter

sweet treats and savory deets

Chocolate PB Cupcakes

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Naturally, this began with Pinterest. I found a post that had a mini Reese’s cup in the middle of a chocolate cupcake with peanut butter frosting. I followed the image to a blog, but it only provided the recipe for the frosting, which is amazeballs!! However, it did not advise how it got the Reese’s cup so perfectly in the middle of the cake. Sadly for me, every time I have made these, the Reese’s cup sank to the bottom. Not only did they sink, they stuck to the liner! I tried coating them with flour, I tried a heavier batter; nothing worked. If anyone knows the secret, PLEASE help a sister out!

Undeterred, I changed them slightly to a peanut butter, confectionary sugar combo, and though they still sank to the bottom, it didn’t stick to the liners like the Reese’s cups.

For the Chocolate Cake:

I use the recipe from Georgetown Cupcakes’ Book, THE CUPCAKE DIARIES

  • 1 1/4 cup all-purpose flour
  • 1/2 tsp baking soda2012-06-10 18.05.37
  • 1/4 tsp salt
  • 8 TBS European style butter, room temp
  • 1 1/4 cup sugar
  • 2 large eggs, room temp
  • 1 1/4 tsp pure vanilla extract
  • 1 cup whole milk, room temp
  • 1/2 cup dark cocoa powder

Preheat the oven to 350F and line a standard cupcake pan. Sift together the flour, baking soda, and salt in a medium bowl and set aside. Place the butter in a standard mixer and beat on medium until fluffy. Stop to add the sugar, then beat on medium speed until well incorporated. Add the eggs on at a time, mixing slowly after each egg. Combine the vanilla extract and milk in a measuring cup.

Reduce the mixer’s speed to low. Add a third of the flour mixture to the butter mixture then gradually add one-third of the mixture, beating until well incorporated. Add another third of the flour, followed by the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, following the milk mixture, mix slowly until just combined. Add the cocoa powder, on low speed, mix until just incorporated.

Fill each liner until 2/3 full. Bake for 18-20 min. Check with a toothpick and take cupcakes out of the oven if it comes out clean. (Mine usually cook for about 25 min with my oven)

For the filling I got the recipe from AnniesEats:

2012-04-25 06.14.331 cup confectioners’ sugar
¾ cup creamy peanut butter
4 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract

Combine all the ingredients together. When combined it will look like a crumbly mixture. Roll out 1 inch balls onto parchment paper and set aside.

For the frosting I pulled from StopLookinGetCookin:

• 3/4 cup vegetable shortening
• 3/4 cup salted butter – softened
• 1 cup creamy peanut butter (more if you want a stronger peanut butter flavor)
• 2 teaspoons of vanilla
• 6 – 8 cups (approx. 1 ½ – 2 lb.) powdered sugar
• 6 – 8 tablespoons milk

Cream the butter and shortening for a few minutes on med-high speed until well combined. Mix in the peanut butter, vanilla, and milk. Add the powdered sugar 1 cup at a time until frosting-like texture. Place into a piping bag to frost the cupcakes.

 

One thought on “Chocolate PB Cupcakes

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