Monday, February 22, 2010

Peanut Butter and Chocolate Cupcakes

My darling hubby wanted me to make him these cupcakes that he saw in my Woman's Day magazine that I picked up at the grocery store. Well....they turned out fantastic. This time I followed the recipe exactly (since it is baking), however, the only thing I did differently is when it comes down to the pastry bag. I am not much of a that I don't have all the right equipment so we compromised. We used a hand apple corer and used that to make the holes inside the cupcakes instead of using a pastry bag like the recipe called for. I hope you all enjoy.

1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup milk
1 cup reduced fat sour cream
3/4 cup unsalted butter, softened (1 1/2 sticks)
1 1/4 cup sugar
1/2 cup creamy peanut butter
3 large eggs

Peanut Butter Filling
1/2 cup creamy peanut butter
3 tbsp unsalted butter, softened
1 1/2 cups confectioners' sugar
3 to 4 tbsp milk

Chocolate Frosting
2 cups (12 oz pkg) semisweet chocolate chips
1 cup reduced-fat sour cream

For the cupcakes, preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners. In a medium bowl, whisk together the flour, cocoa, baking soda and salt until well mixed. In a small bowl, whisk the milk and sour cream until blended. In a large bowl, beat the butter and sugar with an electric mixer until creamed. Beat in the 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 into each muffin cup. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cook 10 minutes; remove cupcakes from pan to wire rack to cook completely.

For the filling, beat the peanut butter and butter in medium bowl with electric mixer until smooth. On low speed, gradually beat in confectioners' sugar and 3 to 4 tbsp milk until blended. Beat mixture on high speed 1 minute or until fluffy. **Now here is where mine is different*** I will give you their directions, then tell you what I did. Spoon filling into a pastry bag fitted with a 1/4 in plain round tip. Insert tip into the top of each cupcake. Squeeze as much filling into the center of each as possible (top of the cupcake will bulge slightly). **Since I didn't have a pastry bag, we took an apple corer and cored out the middle of the cupcake to about half way down. Once we did that, we put the filling into one corner of a Ziploc bag and snipped just a bit of that corner off. We twisted the bag and pushed the filling out of the snipped corner and filled each cup cake with the peanut butter filling.

For the frosting, melt the chocolate chips in a large glass bowl in a microwave as package directs. add sour cream; beat with an electric mixer until fluffy and good spreading consistency. Spread about 2 tbsp frosting on each cupcake.

These were absolutely FANTASTIC!!!