Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes

This is a new recipe I found and decided to try it out: it got a lot--A LOT of compliments (:), but it was a bit more work than I think I liked :-) What can I say? I like a simple 1, 2, 3's! But here it is, because I think I would keep it in my file anyway. (Personally, I think the recipe's could be written out in a better way so that it doesn't seem like there's so much to do, but that'll be your work to do if you try it out! :)

Oh, and for the filling: I decided to NOT use what this recipe suggests (Butter frosting) It just seemed boring! Instead, what I made was:

Ganache
1⁄2 cup heavy cream (I used half and half and only 1/4 C. of it)
1 cup bittersweet chocolate chips (I used whatever choc. chips I had and only 1/2 C. of it)
Pink pearl dragées (optional)

Ganache: Place heavy cream in medium glass bowl. Microwave 1 minute on high until it begins to simmer. Add bittersweet chocolate chips; let stand 1 to 2 minutes. Whisk until smooth. Spread a tsp on top of each brownie bite; decorate top with dragées if using. Let set at room temperature.

Filling and Cupcakes:

• 2/3 cup(s) confectioners' sugar
• 1/2 cup(s) creamy peanut butter
• 10 tablespoon(s) (1 1/4 sticks) butter or margarine, softened
• 1 1/4 teaspoon(s) vanilla extract
• 1 2/3 cup(s) all-purpose flour
• 3/4 cup(s) unsweetened cocoa
• 1 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 1 cup(s) sour cream
• 2 tablespoon(s) milk
• 1 1/2 cup(s) granulated sugar
• 2 large eggs

Butter Frosting:

• 3 cup(s) confectioners' sugar
• 6 tablespoon(s) butter (no substitutions), softened
• 1 teaspoon(s) vanilla extract
• 3 tablespoon(s) (or more, as needed) milk

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Directions

1. Prepare Filling: In bowl, with mixer on medium speed, mix confectioners' sugar, peanut butter, 2 tablespoons butter, and 1/4 teaspoon vanilla until blended. Shape mixture into 24 balls using heaping measuring teaspoons. (Balls will be sticky and don't need to be perfectly shaped.) Place balls on waxed paper-lined cookie sheet; set aside.
2. Preheat oven to 350 degrees F. Line 24 standard muffin-pan cups with fluted paper liners.
3. Prepare Cupcakes: On waxed paper, combine flour, cocoa, baking soda, and 1/2 teaspoon salt. In 2-cup liquid measuring cup, mix sour cream, milk, and remaining vanilla; set aside. In large bowl, with mixer on low speed, beat granulated sugar and remaining 8 tablespoons butter just until blended. Increase speed to high; beat 1 minute. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Beat 1 to 2 minutes more or until light and fluffy. Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat just until ingredients are combined, occasionally scraping bowl with rubber spatula.
4. Spoon 1 heaping measuring tablespoon batter into each muffin-pan cup. Drop 1 peanut butter ball in center of each cup and top with another heaping tablespoon batter. Bake cupcakes 25 to 28 minutes or until toothpick inserted in cupcake comes out clean. Immediately remove cupcakes from pans and cool completely on wire rack.
5. When cupcakes are cool, prepare Butter Frosting: In large bowl, with mixer on medium-low speed, beat confectioners' sugar, butter, vanilla, and 3 tablespoons milk until smooth and blended. Beat in additional milk as needed for easy spreading consistency. Increase speed to medium-high; beat until light and fluffy, scraping bowl often with rubber spatula. Makes 1 1/2 cups frosting. Spread frosting on cupcakes