CHOCOLATE CHIP PEANUT BUTTER STUFFED CUPCAKES

Chocolate Chip Peanut Butter Stuffed Cupcakes image

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

Time 1h15m

Number Of Ingredients 24

Ingredients

FOR DEVIL'S FOOD CAKE BATTER
3 c all purpose flour
1 1/2 c unsalted butter
1 1/4 c unsweetened cocoa powder
1 1/4 c hot water
1 tsp baking powder
1 tsp baking soda
2 1/4 c sugar
4 eggs (room temp please!!)
1 1/4 Tbsp vanilla extract
1 c sour cream
1 c 60% cocao chocolate chips
FOR PEANUT BUTTER FILLING
1/2 c unsalted butter, softened
1/2 c creamy peanut butter, organic
1 c graham cracker crumbs
1 c confectioners' sugar
FOR FROSTING
1/2 c unsalted butter, softened
16 oz confectioners' sugar
3 Tbsp heavy cream
1 1/2 tsp vanilla extract
3 Tbsp creamy peanut butter, organic
2 Tbsp dark chocolate sauce

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)