I’m sure you know someone who loves peanut butter and chocolate. Well, this cupcake is truly the ultimate peanut butter and chocolate experience. The chocolate cake is filled with a peanut butter cup, then topped with a peanut butter whipped cream and dipped in a chocolate ‘magic’ shell. I promise they are worth the effort – although you may want to the split up the work over two days.
Get yourself a glass of milk right now – because you are going to need it!
I made these for my brother-in-law for his birthday – and I can definitely say that they were enjoyed by all! Hope you had a Happy Birthday Jay!
Dark Chocolate Cupcakes (with Reese’s PB Cup Center)
Makes 12 cupcakes
- 8 Tbsp. unsalted butter
- 2 oz. bittersweet chocolate, roughly chopped
- 1/2 cup Dutch processed cocoa
- 3/4 cup all-purpose flour
- 1/2 tsp. baking soda
- 3/4 tsp. baking powder
- 2 eggs
- 3/4 cup granulated sugar
- 1/2 tsp. salt
- 1/2 cup sour cream
- 12 mini Reese’s Peanut Butter Cups
1. Preheat oven to 350°F. Line cupcake pan with liners.
2. Combine butter, chopped chocolate and cocoa in a small bowl. Microwave 30 seconds then stir. Microwave at 15 second intervals until smooth. Do not overheat. Cool until barely warm.
3. In small bowl, combine flour, soda and powder.
4. In a medium bowl, beat the eggs then whisk in the sugar and salt. Add the cooled chocolate mix, beating until smooth and well combined. Sift 1/3 of the flour mixture into the chocolate mixture. Whisk until fully combined. Add sour cream, mixing well, then add remaining flour mixture, whisking till flour is fully incorporated and batter is thick.
5. Scoop batter into lined cupcake liners. Place a mini Reese’s cup in the center of each cake. Press into the batter until nearly level with the top.
6. Bake 15-20 minutes and check doneness with toothpick. Cool for 5-10 minutes in the pan, then move to a wire rack to cool thoroughly before frosting.
Fluffy Peanut Butter Frosting
- 1 cup creamy peanut butter
- 5 Tbsp. unsalted butter
- 2 cups powdered sugar
- 1/2 - 2/3 cup heavy cream
1. Beat peanut butter, butter and powdered sugar until thoroughly combined. Add cream and beat until light and fluffy (adding more if needed). Spread onto cooled cupcakes or pipe with your preferred decorating tip.Ingredients
Homemade Magic Shell
- 3 regular size Hershey bars, broken into smaller bits
- 1/2 cup coconut oil
1. Combine chocolate and oil in small, deep bowl. Microwave for 30 seconds, then stir. Microwave at 15 second intervals until the mixture is smooth.
2. Dip frosted cupcakes that have been in the freezer at least 15 minutes. Take cupcakes out just a few at a time. If you’re double dipping, place cupcakes back in the freezer for a few minutes before re-dipping. (Note: any leftover can be re-microwaved and used over ice cream – yum!)