A classic combination. One of my favourites for sure! These cupcakes are a chocolate base, filled with a whipped peanut butter filling and topped with a creamy vanilla buttercream. Drizzled with melted chocolate and peanut butter to finish them off.
For the Cupcake (makes 12):
Adapted from Annies Eats
1/4 cup cocoa powder
1/4 cup hot (almost boiling) water
1 cup flour
1/2 teaspoon baking Soda
1/2 teaspoon baking Power
1/4 teaspoon Salt
1/2 cup butter
1 cup sugar
1/2 tablespoon vanilla extract
1/2 cup sour cream
Preheat oven to 350F and line cupcake tin with liners.
In a small bowl, whisk together cocoa powder and hot water. In another bowl, combine dry ingredients.
In a small saucepan combine butter and sugar over medium heat. Cook, stirring occasionally, until butter is melted and mixture is smooth. Transfer butter and sugar mixture to bowl and using an electric mixer (or stand mixer fitted with paddle attachment) mix for 3-5 minutes until mixture cools and becomes pale yellow in colour.
Add in eggs one at a time, mixing throughly between each addition. Mix in vanilla extract.
Add the flour mixture in 2 batches alternating with the sour cream. Beat until just incorporated.
Fill cupcake liners 1/2-2/3s full and bake for 15-18 minutes or until toothpick inserted in the centre comes out clean.
For the Peanut Butter Filling:
Adapted from Cook Like a Champion
1/4 cup heavy/whipping cream
1 cup icing sugar
1/2 cup butter, room temperature
1/3 cup creamy peanut butter
1 tsp vanilla extract
In a clean bowl fitted with a whisk attachment, whip cream on medium-high speed until stiff peaks form.
In a separate bowl fitted with a paddle attachment, combine butter and peanut butter, mixing on medium-high speak until smooth. Reduce speed and add in icing sugar. Mix in vanilla. Beat until fluffy.
Using a rubber spatula, fold whipped cream into peanut butter mixture in two parts. Do not over mix.
For the Icing:
1 cup butter
3-4 cups icing sugar
3 teaspoons vanilla
2 tablespoons heavy cream
Beat butter until light and fluffy. Beat in icing sugar until smooth and creamy. Beat in vanilla and cream.
Once cupcakes have cooled completely, use the cone method to fill cupcakes with approx 1-2 teaspoons of whipped peanut butter mixture.
Frost cupcakes as desired. Drizzle with melted peanut butter and chocolate sauces.