Chocolate Cupcakes With Peanut Butter Filling
These cupcakes with peanut butter filling topped with chocolate cream will blow your mind. And it's a perfect recipe for chocolate and peanut butter lovers. They are fluffy, moist, soft, and most importantly they are so easy to make.
Ingredients
Chocolate Cupcake
- 1½ cup flour 220g
- 1 cup sugar 235g
- ⅓ cup unsweetened cocoa powder 40G
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup+2 tablespoon light coffee 280 ml
- 1 large egg
- ⅓ cup vegetable oil 85 ml
- 1 tablespoon vinegar
- 2 teaspoon vanilla
Peanut Butter Filling
- ½ cup peanut butter
- ¼ cup melted butter
- ¼ cup powdered sugar
- 1 teaspoon vanilla
- 1-2 tablespoon milk optional
Chocolate cream
- 1 cup heavy cream
- 2 tablespoon unsweetened cocoa
- 2-3 tablespoon powdered sugar
Instructions
Cake
- Preheat your oven to 170 Celsius.
- Line a muffin or cupcake tin with cupcake liners. This recipe makes 12-14 cupcakes.
- In a large bowl sift flour, cocoa, baking powder, baking soda, salt then add the sugar and mix them with a hand whisk.
- In another bowl add coffee, egg, oil, vanilla, vinegar and mix them well.
- Pour liquids on dry ingredients and mix well, but don't over mix the batter.
- Fill each cupcake 2/3 full.
- Bake for 20-22 minutes until the cupcakes are done (stick a toothpick in and it comes out clean). Every oven is different from others so keep a close eye on them after 18 minutes.
- Remove from tins and cool completely.
- In a bowl add peanut butter, melted butter, powdered sugar, and 1 tablespoon of milk. Mix them very well with a hand mixer for 2-3 minutes.
- Transfer the filling to a pastry bag with a large open tip. Insert the tip of the bag into the cooled cupcakes and squeeze gently, and fill them about 1 tablespoon.
- Make the chocolate cream by whipping the heavy cream, cocoa, and powdered sugar for about 3-4 minutes. Pipe it onto the stuffed cupcakes.
- Enjoy