Since the discovery of fire, few things have been a more monumental contribution to the confectionery world than the realization that chocolate paired with peanut butter will MELT YOUR FACE! Reese's had it right, and as a tribute to this combination I set out to create my own take on this dynamic duo! I started wanting neither...
Provided by Maggie May Schill
Categories Chocolate
Time 1h15m
Number Of Ingredients 24
Steps:
- 1. For Cake Batter: 1-Preheat oven to 350'F 2-whisk together cocoa powder and hot water 3-sift together flour, salt, baking soda, baking powder together in a medium mixing bowl. set this dry mixture aside. 4-heat sauce pan over medium heat 5-once pan is hot add butter and sugar, mix until butter is melted and sugar is fully incorporated 6-Put butter/sugar mix in a large mixing bowl, and beat on low for about 5-6 minutes. Make sure butter/sugar is cooled before continuing. 7-Add eggs, one at a time, making sure each is fully mixed in before adding the next. 8-With mixer on low, add flour mixture in 2 batches, adding the sour cream in between the two batches. 9-Beat until completely combined, but do not over work the batter! Fold in the chocolate chips. 10-Add batter to cupcake cups and bake for about 20 minutes.
- 2. For Peanut Butter Filling: MASH IT ALL TOGETHER!!!!!!!!!
- 3. For Butter Cream Peanut butter Frosting: 1- Beat butter, confectioners' sugar, cream, peanutbutter and vanilla together. 2- Fold in chocolate syrup. (I lightly folded it in to create a chocolate ribbon in the frosting.
- 4. Assembly: 1-After cupcakes are cooled, cut out the centers of cupcakes out. Not too deep, just about 3 quarters of an inch down and 1/2 inch in diameter. (cupcake centers make great snack while you frost.) 2-Spoon in a teaspoon or so of the peanut butter filling into the holes. 3-Pipe on the peanut butter butter cream frosting, making sure to fully conceal the openings you cut into the cakes. 4-Garnish with chocolate sauce. (optional)
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