PEANUT BUTTER-FILLED CHOCOLATE CUPCAKES
An abundance of creamy peanut-butter filling renders these cupcakes extra-rich and irresistible. The batter and filling-each whisked together by hand-are layered, then swirled to create the marbleized pattern on top.
Yield makes 12
Number Of Ingredients 16
Steps:
- Preheat oven to 325°F. Line a standard muffin tin 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 granulated sugar into cooled chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
- Spoon 2 tablespoons chocolate batter into each lined cup, followed by 1 tablespoon peanut butter filling. Repeat with another tablespoon of batter, and top with 1 teaspoon filling. Swirl top of cupcake batter and filling with a wooden skewer or toothpick.
- Bake, rotating tin halfway through, until a cake tester inserted in centers comes out with only a few moist crumbs attached, about 40 minutes. Transfer tin to a wire rack to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
- Stir together all ingredients until smooth. Use immediately.
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