First off, welcome to my new blog! I worked really hard to personalize it and make it very “me”, so I hope you like it. :)! Make sure if you are subscribed to my old blog that you re-subscribe to this one!
Now to the food…
Chocolate + Peanut Butter = The Best Ever.
Honestly, it is one of my favorite combinations, so when I saw these cupcakes online I knew I had to try it. These cupcakes are a basic chocolate cupcake with a smooth peanut butter inside, topped with silky peanut butter cream cheese frosting. Not only was I baking my favorite combination, I was also baking with one of my favorite people, Danielle!
This is Danielle. You’ve seen her before
Chocolate cupcake with a little ball of peanut butter goodness baked in the center
Chocolate Cupcakes with Peanut Butter Frosting
Recipe from Annie’s Eats.
For the filling:
1 cup confectioners’ sugar
¾ cup creamy peanut butter
4 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract
For the cake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs
For the frosting:
8 oz. cream cheese, at room temperature
4 tbsp. unsalted butter, softened
½ cup creamy peanut butter
3¼ cups confectioners’ sugar
1 cup frozen whipped topping, thawed
Preheat the oven to 350° F. Line two cupcake pans with paper liners.
For the filling, combine the confectioners’ sugar, peanut butter, butter and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined. Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.
For the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated.
Spoon about a tablespoon or so of batter into each of the cupcake liners. Then, place a ball of the peanut butter filling in each cupcake liner and top with the remaining batter so that all the cups are filled, 3/4 full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer out of pans to let cool completely.
For the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth. Slowly mix in the confectioners’ sugar, beating until smooth and well blended. Mix in the whipped topping until smooth and fluffy.