The Sweet and Savory Kitchen is one year old today!!!
I can’t quite believe that a year ago I started this blog and have actually been able to keep up and produce 200 posts within a year. I started this blog to give inspiration and share recipes with some of my family members, but I think the real joy and purpose has been trying new dishes and finding out favorite foods for myself and family. I went from only having a handful of recipes that I would repeat each week, to never cooking the same thing twice…unless of course its really good! I have now learned that there are so many recipes out there you shouldn’t be bored with what you eat! Enough about turning one…let’s talk cupcakes!
I thought it only fitting to have my one year anniversary post be something that I truly love. Chocolate and peanut butter is on of my favorite combinations. Be prepared to eat the cupcakes with some milk though because they are super rich! My only disappointment with the actual cupcake part was it was very dense, almost brownie-like. I would have preferred a more moist, crumb cake, but either way the cupcake had all the peanut butter one could possibly consume! A peanut butter buttercream frosting surrounded by chocolate cake and a surprise peanut butter filling once you bite in..so delicious!!
Peanut Butter Filled Chocolate Cupcakes
For the Cupcakes:
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into small pieces
4 oz. semi-sweet chocolate, coarsely chopped
2 oz. unsweetened chocolate, coarsely chopped
3/4 cup sugar
3 large eggs
2 teaspoons vanilla extract
For the Peanut Butter Filling:
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup confectioners' sugar, sifted
3/4 cup smooth peanut butter
1/4 teaspoon salt
1/2 teaspoon vanilla extract
For the Peanut Butter Icing:
1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup heavy cream
To Make Cupcakes:
Preheat oven to 325 degrees. Line a standard muffin tins with paper liners. 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. Remove from heat, and let cool slightly.
Whisk sugar into cooled chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
To Make Peanut Butter Filling:
Stir together all ingredients for filling until smooth. Use immediately.
To Assemble Cupcake Batter:
Spoon 2 tablespoons chocolate batter into each lined cup, followed by 1 heaping tablespoon peanut butter filling. Repeat with another tablespoon of batter,
Bake, rotating tin halfway through, until a cake tester inserted in center comes out with only a few moist crumbs attached, about 40 minutes (Mine baked 25 minutes). Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
To Make Peanut Butter Icing:
Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
Source adapted from: Martha Stewart Cupcakes
Frosting adapted from: www.foodnetwork.com/ina-garten