Double-dark Chocolate Cupcakes with Peanut Butter Filling

Double-dark Chocolate Cupcakes with Peanut Butter Filling Recipe - USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 22 minutes | Servings: 24 cupcakes

Introduction

Indulge in the rich and decadent flavors of Double-dark Chocolate Cupcakes with Peanut Butter Filling. These cupcakes are the perfect treat for any chocolate lover, with a creamy peanut butter filling that adds a delicious twist to a classic dessert.

History

The combination of chocolate and peanut butter has been a beloved flavor pairing for decades, with its origins dating back to the early 20th century. This recipe takes that classic combination to the next level with double-dark chocolate and a creamy peanut butter filling, creating a truly irresistible treat.

Ingredients

0.75 cup + 2 tbsp cocoa powder (not Dutch process)
0.5 cup boiling water
1 cup buttermilk
1.75 cup all-purpose flour
1.25 tsp baking soda
0.25 tsp baking powder
0.25 tsp salt
1.5 sticks + 3 tbsp unsalted butter, softened
1.5 cup granulated sugar
2 large eggs, at room temperature
1 tsp pure vanilla extract
1 cup creamy peanut butter
0.67 cup confectioners' sugar
1 cup heavy cream
8 oz (227 g) semisweet chocolate, chopped

How to prepare

Preheat the oven to 350°F (177°C) and position 2 racks in the lower and middle third of the oven.
Line 24 muffin cups with paper or foil liners.
Put the cocoa powder in a medium heatproof bowl.
Add the boiling water and whisk until a smooth paste forms.
Whisk in the buttermilk until combined.
In a medium bowl, sift the flour with the baking soda, baking powder, and salt.
In a large bowl, using an electric mixer, beat 1.5 sticks of butter with the granulated sugar until light and fluffy, about 3 minutes.
Beat in the eggs and vanilla, then beat in the dry ingredients in 2 batches, alternating with the cocoa mixture.
Carefully spoon the cupcake batter into the lined muffin cups, filling them about two-thirds full.
Bake for 20 to 22 minutes, or until the cupcakes are springy.
Let the cupcakes cool in the pans for 5 minutes, then transfer them to wire racks to cool completely.
In a medium bowl, beat the peanut butter with the remaining 3 tbsp of butter until creamy.
Sift the confectioners' sugar into the bowl and beat until light and fluffy, about 2 minutes.
Spoon all but 3 tbsp of the peanut butter filling into a pastry bag fitted with a 0.25-inch star tip.
Holding a cupcake in your hand, plunge the tip into the top of the cake, pushing it about 0.75 inch deep.
Gently squeeze the pastry bag to fill the cupcake, withdrawing it slowly as you squeeze; you will feel the cupcake expand slightly as you fill it.
Scrape any filling from the top of the cupcake and repeat until all of the cupcakes are filled.
In a small saucepan, bring the heavy cream to a simmer.
Off the heat, add the semisweet chocolate to the cream and let stand for 5 minutes, then whisk the melted chocolate into the cream until smooth.
Let the chocolate icing stand until slightly cooled and thickened, about 15 minutes.
Dip the tops of the cupcakes into the icing, letting the excess drip back into the pan.
Transfer the cupcakes to racks and let stand for 5 minutes.
Dip the tops of the cupcakes again and transfer them to racks.
Spoon the remaining 3 tbsp of peanut butter filling into the pastry bag and pipe tiny rosettes on the tops of the cupcakes.

Make ahead

The cupcakes are best served the same day they are made, but they can be refrigerated overnight in an airtight container.

Variations

For a nut-free version, substitute the peanut butter filling with a creamy frosting or ganache.
Add chopped nuts or chocolate chips to the cupcake batter for added texture and flavor.
Experiment with different types of chocolate for the icing, such as white or milk chocolate.

Notes

Cooking Club Tip: If you don’t have a pastry bag with a fitted tip, you can fill these cupcakes by carving a hole in the center (from the top) with a sharp paring knife. Put the filling in a resealable plastic bag and snip off one of the corners. Pipe the filling directly into the hole.

Cooking Tips & Tricks

Be sure to fill the cupcake liners only two-thirds full to allow room for the cupcakes to rise while baking.

- Use room temperature ingredients, such as eggs and butter, for a smoother batter and better incorporation of flavors.

- Allow the cupcakes to cool completely before filling and icing to prevent the filling from melting and the icing from sliding off.

Serving Suggestions

Serve these Double-dark Chocolate Cupcakes with Peanut Butter Filling as a decadent dessert at a party or special occasion. Pair them with a glass of cold milk or a scoop of vanilla ice cream for an extra indulgent treat.

Cooking Techniques

Use a pastry bag fitted with a star tip to easily fill the cupcakes with the peanut butter filling.

- Dip the cupcakes into the chocolate icing while it is still warm to ensure a smooth and even coating.

Ingredient Substitutions

If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.

- Substitute almond butter or sunflower seed butter for the peanut butter for a different flavor profile.

Make Ahead Tips

These cupcakes can be made ahead of time and stored in an airtight container in the refrigerator for up to 2 days. Allow them to come to room temperature before serving for the best taste and texture.

Presentation Ideas

Top the cupcakes with a sprinkle of cocoa powder or chopped peanuts for a decorative touch. Serve them on a platter lined with colorful cupcake liners for a festive presentation.

Pairing Recommendations

Pair these Double-dark Chocolate Cupcakes with Peanut Butter Filling with a hot cup of coffee or a glass of red wine for a delicious combination of flavors.

Storage and Reheating Instructions

Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5 minutes.

Nutrition Information

Calories per serving

Each serving of Double-dark Chocolate Cupcakes with Peanut Butter Filling contains approximately 320 calories.

Carbohydrates

Each serving of Double-dark Chocolate Cupcakes with Peanut Butter Filling contains approximately 35 grams of carbohydrates.

Fats

Each serving of Double-dark Chocolate Cupcakes with Peanut Butter Filling contains approximately 18 grams of fats.

Proteins

Each serving of Double-dark Chocolate Cupcakes with Peanut Butter Filling contains approximately 6 grams of proteins.

Vitamins and minerals

These cupcakes are a good source of iron, calcium, and vitamin E.

Alergens

This recipe contains dairy, eggs, peanuts, and gluten.

Summary

These cupcakes are a delicious treat that is rich in carbohydrates, fats, and proteins. They also provide essential vitamins and minerals, making them a satisfying indulgence.

Summary

Double-dark Chocolate Cupcakes with Peanut Butter Filling are a decadent and indulgent treat that combines rich chocolate flavors with creamy peanut butter filling. These cupcakes are perfect for any special occasion or as a sweet treat to satisfy your chocolate cravings. Enjoy the rich and delicious flavors of these cupcakes with every bite!

How did I get this recipe?

The memory of finding this recipe for the first time is a special one. It was a rainy Sunday afternoon, and I was going through an old box of recipes that had been passed down to me from my mother. As I sifted through the yellowed index cards and handwritten notes, I stumbled upon a faded piece of paper with a title that caught my eye: Double-dark Chocolate Cupcakes with Peanut Butter Filling.

I had always been a lover of all things chocolate, and the idea of combining rich, dark chocolate with creamy peanut butter sounded like a match made in heaven. I immediately set to work gathering the ingredients and following the instructions on the recipe card. As the cupcakes baked in the oven, the smell of chocolate filled the air, making my mouth water in anticipation.

When the timer finally went off, I pulled the cupcakes out of the oven and let them cool before filling them with the luscious peanut butter mixture. As I took my first bite, I was transported to a world of decadent flavors and textures that danced on my taste buds. The combination of rich chocolate and creamy peanut butter was truly a match made in dessert heaven.

I couldn't wait to share this newfound recipe with my friends and family. I made a batch of cupcakes for my next gathering, and they were an instant hit. The moist, chocolatey cake paired perfectly with the smooth, nutty filling, creating a dessert that was irresistible to all who tried it.

As the years went by, I continued to make these Double-dark Chocolate Cupcakes with Peanut Butter Filling for special occasions and family gatherings. Each time I whipped up a batch, I was reminded of that rainy Sunday afternoon when I first discovered the recipe that would become a staple in my baking repertoire.

Over time, I began to tweak the recipe, adding a touch of espresso powder to enhance the chocolate flavor or experimenting with different types of peanut butter for the filling. Each variation brought a new twist to the classic recipe, keeping it fresh and exciting with each batch I baked.

As my grandchildren grew older, they began to show an interest in cooking and baking. I decided to pass down the recipe for Double-dark Chocolate Cupcakes with Peanut Butter Filling to them, along with the story of how I discovered it all those years ago. I showed them how to measure the ingredients, mix the batter, and fill the cupcakes with the peanut butter filling, just as I had done so many times before.

It brought me so much joy to see my grandchildren carrying on the tradition of baking these delicious cupcakes, creating memories of their own in the kitchen. As they shared the cupcakes with their friends and classmates, I knew that the recipe had found a new generation of fans who would continue to enjoy its rich, indulgent flavors for years to come.

And so, the story of the Double-dark Chocolate Cupcakes with Peanut Butter Filling lives on, passed down from generation to generation, bringing joy and sweetness to all who have the pleasure of tasting its irresistible combination of chocolate and peanut butter. It is a recipe that holds a special place in my heart, a reminder of the simple joys that can be found in a homemade treat made with love and shared with those we hold dear.