Peanut-Filled Devil’s Food Cupcakes

Peanut-Filled Devil’s Food Cupcakes

 

These cupcakes are amazingly moist and soft! The filling tastes just like a Reese’s Cup!  If you are a peanut butter and chocolate combo freak, these cupcakes are the perfect solution to ease your cravings!  The recipe calls for a ganache frosting but I was in a hurry when I made these, so I just frosted them with regular chocolate frosting and they were still super-awesome!  Happy baking…and happy eating!

Peanut-Filled Devil’s Food Cupcakes

INGREDIENTS

1/2 cup plus 2 tablespoons butter, softened

1 1/2 cups sugar

3 eggs

1 teaspoon vanilla extract

1 1/4 cups cake flour

1/2 cup baking cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

1/2 cup buttermilk

1/2 cup strong brewed coffee (or if you’re not a coffee fan, just add 1/2 cup water)

FILLING

1 cup creamy peanut butter

1/2 cup butter, softened

1 1/4 cups confectioners’ sugar

GANACHE

4 ounces semisweet chocolate, chopped

1/2 cup heavy whipping cream

1/2 cup dry roasted peanuts

DIRECTIONS

In a large bowl, beat the butter and sugar until crumbly, about 2 minutes.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine flour, cocoa, baking soda, salt and baking power; add to creamed mixture alternately with buttermilk and coffee just until combined.

Fill paper-lined muffin cups half full. Bake at 325 degrees for 15-20 minutes or until a toothpick comes out clean.  Cool for 10 minutes, remove from pans to wire racks to cool completely.

For filling, in a small bowl, beat peanut butter and butter until fluffy.  Gradually add confectioners’ sugar; beat until smooth.  Cut a small hole in the corner of a pastry bag or plastic bag; instert a small tip.  Add filling to bag.  Push the tip through the top of the cupcake to fill each cupcake.

For ganache, in a heavy saucepan, melt the chocolate with cream over low heat; stir until smooth.  Remove from heat.  Cool for 10 minutes or until slightly thickened.

Place a heaping tablespoonful of ganache on top of each cupcake; spread toward the edges.  Sprinkle with peanuts. Chill for 20 minutes or until set. Refrigerate leftovers (if there are any!)

YIELD: 24 CUPCAKES
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