I think many would agree that peanut butter and chocolate are just one of the best combinations out there. Remember the old Reese’s Peanut Butter Cups commercials where the chocolate bar would get accidentally stuck in the jar of peanut butter? It was like some magic combination had just been discovered. I always believed it.
Little did I know I would grow up seeking out these two combinations whenever possible. The month of February seems appropriate to step up the chocolate cupcake production, before the delicate flavors of Spring take over.
I love the frosting made with sour cream, it really adds a layer of chocolate, complexity goodness. A must try.
Sift together flour, cocoa, baking soda and salt in a medium bowl; whisk to combine. In a small bowl, whisk milk and sour cream until blended.
Beat butter and sugar in a large bowl until creamed; about 3 minutes. Beat in peanut butter until blended. Add eggs, one at a time, until incorporated. With mixer on low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture, until just blended.
Spoon about 1/4 cup batter (use a measuring cup) into each muffin cup. Bake at 350 degrees for 20 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove cupcakes from pan to wire rack to cool completely.
For the filling, beat peanut butter and butter in a medium bowl with electric mixer until smooth. On low speed, gradually beat in confectioners’ sugar and milk until blended. Beat mixing on high speed 1 minute until fluffy. Spoon filling into a pastry bag fitted with a 1/4 inch plain round tip. Insert tip into the top of each cupcake; squeeze as much filling into the center of each as possible.
For the frosting, melt chocolate chips in a large glass bowl in microwave as package directs. Add sour cream; beat with an electric mixer until fluffy and good spreading consistency. Spread about 2 Tablespoons frosting on each cupcake.
I had some extra filling so I put it right on top.
The dissected version.
Peanut Butter and Chocolate Cupcakes
Adapted from Woman’s Day
Cupcakes
1-3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/2 cup sour cream
3/4 cup unsalted butter, room temperature
1-1/4 cups sugar
1/2 cup creamy peanut butter
3 large eggs
Peanut Butter Filling
1/2 cup creamy peanut butter
3 Tablespoons unsalted butter, room temperature
1-1/2 cups confectioner’s sugar
3 to 4 Tablespoons milk
Chocolate Frosting
2 cups (12 oz) semisweet chocolate chips
1 cup sour cream
Sift together flour, cocoa, baking soda and salt in a medium bowl; whisk to combine. In a small bowl, whisk milk and sour cream until blended.
Beat butter and sugar in a large bowl until creamed; about 3 minutes. Beat in peanut butter until blended. Add eggs, one at a time, until incorporated. With mixer on low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture, until just blended.
Spoon about 1/4 cup batter (use a measuring cup) into each muffin cup. Bake at 350 degrees for 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pan to wire rack to cool completely.
For the filling, beat peanut butter and butter in a medium bowl with electric mixer until smooth. On low speed, gradually beat in confectioners’ sugar and milk until blended. Beat mixing on high speed 1 minute until fluffy. Spoon filling into a pastry bag fitted with a 1/4 inch plain round tip. Insert tip into the top of each cupcake; squeeze as much filling into the center of each as possible.
For the frosting, melt chocolate chips in a large glass bowl in microwave as package directs. Add sour cream; beat with an electric mixer until fluffy and good spreading consistency. Spread about 2 Tablespoons frosting on each cupcake.
One Year Ago: Sickened
