Hey neighbor of mine,
Why are you grilling in the snow with a flashlight? Why is that a good idea? And while we’re chit-chatting, why are your dogs barking curse words at me really loudly when I’m trying super hard to sleep? Don’t they know that they are the kind of dogs that should never use their outside voices? I just don’t get it.
I do, however, understand why peanut butter and chocolate have been neighbors in so many recipes. Neither of these guys would think of grilling in the winter, and I’m pretty sure that if either of them had dogs, they would have manners. So that’s that.
PLEASE NOTE: These cupcakes have a crispy light top. They’re tasty, but sometimes bake up with a sad-looking top. If you want to make these guys instead, they are super tasty: Peanut Butter Cupcakes + Chocolate Fudge Frosting. Sorry, that these have been troublesome! I’m going to work on a recipe that can replace this one.
Peanut Butter-Filled Chocolate Cupcakes
Recipe from Martha Stewart’s Cupcake Cookbook
- 2/3 cup all-purpose flour
- 1/2 t baking powder
- 1/4 t salt
- 1/2 cup (1 stick) unsalted butter, cut into small pieces
- 4 ounces semisweet chocolate, coarsely chopped (or use chips)
- 2 ounces unsweetened chocolate, coarsely chopped
- 3/4 cup granulated sugar
- 3 large eggs
- 2 t pure vanilla extract
peanut butter filling-
- 4 T (1/2 stick) unsalted butter, melted
- 1/2 cup powdered sugar, sifted
- 3/4 cup smooth peanut butter
- 1/4 t salt
- 1/2 t pure vanilla extract
- Preheat oven to 325 degrees F. Line a standard (12 cup) muffin tin with paper liners.
- Make cupcakes. Whisk together flour, baking powder and salt. Put butter and chocolates in a heatproof bowl set over (not in) a pan of simmering water; stir until melted together. Remove from heat and let cool slightly.Whisk granulated sugar into cooled chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
- Make peanut butter filling. In a small bowl, stir together melted butter, powdered sugar, peanut butter, salt and vanilla.
- Spoon 2 tablespoons chocolate batter into each lined cup, followed by 1 tablespoon peanut butter filling. Repeat with another tablespoon of batter and top with 1 teaspoon filling. Swirl top of cupcake batter and filling with a toothpick or cake tester.
- Bake, rotating tin halfway through, until a cake tester inserted in center comes out with only a few moist crumbs are attached, about 30-40 minutes. Transfer tin to a wire rack to cool completely before removing cupcakes. (The tops of mine were crinkling a bit, but don’t fret, their deliciousness makes up for it.) Cupcakes can be stored up to 3 days at room temperature in an airtight container, but I doubt they’ll last that long.
P.S. Elliot loves peanut butter more than just about anything.