Thursday, July 31, 2014

Peanut Butter filled Chocolate Cupcakes


3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/3 cup canola oil

Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour add in 1/3rd cup oil.
Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.

The batter is somewhat thicker than typical cupcake batter but it tastes great.

Fluffy, light, delicious, peanut buttery... what more can I say? This is the frosting I used on top of the chocolate cup cakes and it was a hit. My niece was literally eating it out of the bowl.

2 cups confectioner sugar
1 cup peanut butter
1/2 cup stick of butter room temp
4-6 T milk
1 bag of reeces mini bites

Place the confectioner sugar, peanut butter and butter in a medium bowl. Add in the Milk 1 T at a time and use a hand mixer to blend in between each addition of milk. Add more milk as you go until it is the desired consistency, for a thicker frosting use 4T for something smoother use 6T.
*You want the frosting smooth enough to flow through a decorating tip No.12 without getting jammed but also not so smooth that it loses it's shape on the cupcake. 
Top each with a mini bite

For added fun, I actually filled these cupcakes with left over frosting that I added 2 more T of milk to. I used a catheter syringe (thank you medical friends). If you cannot find one of these, use a turkey baster. You want to fill the cupcake until you see it puff out a bit.

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