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Saturday, November 27, 2010

Dark Chocolate Cupcakes with Peanut Butter Filling

Chocolate and peanut butter go together like..........well John and I ♥
I liked this recipe, but next time instead of trying to dip the cupcake tops into a chocolate ganache mixture, I would just make a regular dark chocolate frosting recipe and use a spatula to spread it and then pipe the peanut butter dollop on top of that.

3/4 cup plus 2 Tbsp cocoa powder
1/2 cup boiling water
1 cup buttermilk
1 3/4 cup flour
1 1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 1/2 sticks plus 3 Tbsp butter, softened
1 1/2 cups granulated sugar
2 eggs
1 tsp vanilla extract
1 cup creamy peanut butter
2/3 cup powdered sugar
1 cup heavy cream
8 oz semi sweet chocolate chips

Preheat oven to 350. Line muffin cups with paper liners.
Place cocoa powder in med bowl. Add boiling water and whisk until a paste forms. Whisk in the buttermilk until combined.
In a med bowl, sift the flour with the baking soda, baking powder and salt.
In a large bowl, with an electric mixer, beat 1 1/2 sticks of the butter with sugar until light and fluffy. Beat in the eggs and vanilla. Beat in the dry ingredients and the cocoa mixture. Spoon the batter into paper lined muffin tins, about 2/3 full. Bake for 16- 20 min or until toothpick inserted in center, comes out clean. Cool completely on a wire rack.

In a med bowl, beat peanut butter with remaining 3 Tbsp butter until creamy. Sift the powdered sugar into the bowl and beat until light and fluffy. (this is where I had to add a tiny bit of heavy cream to give it a more fluffy filling type consistency, so if you need to do that go ahead). Spoon all but 3 Tbsp of the mixture into a pastry bag fitted with a small star tip. (reserve the 3 Tbsp for later) Plunge the tip into the cake and squeeze a small amount of filling into each cupcake.

In a small saucepan, bring the heavy cream to a simmer. Take it off the heat and add the semisweet chocolate and let stand for 5 minutes. No need to stir. After 5 minutes, whisk together the chocolate and cream. Let stand until cool and thickened, about 15 minutes.  Dip the tops of the cupcakes into the chocolate mixture and place back on the cooling rack for approx 5 minutes. Re-dip the tops again into the chocolate and place on rack for 5-10 minutes again. Spoon the remaining 3 Tbsp peanut butter mixture into the pastry bag and pipe tiny rosettes onto the top of each cupcake.

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