Three Cheese Macaroni

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BBQ Grilled Cheese

Pork Sandwiches

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Sunday, February 21, 2010


Imagine a Reeses Peanut Butter Cup, only warm and moist in the middle. Now get a napkin and wipe the drool from your face. I know, I don't blame you - it sounds delicious and that's because it is.
I splurged and bought the Martha Stewart Cupcakes cookbook. I instantly wanted to make every single cupcake in the book once I got home. Luckily for my co-workers, I probably will make as many as I can eventually - just not in one day.
The first kind I made were these Peanut Butter-Filled Chocolate Cupcakes. I let my husband choose between these and the Brown Sugar Pound Cakes (those will be next). Too bad for him, we were out of powdered sugar - so he had to drive to the store quick to pick some up - he knew it was worth it.
I ended up using milk chocolate instead of semi-sweet, only because it's what I had in the house - it didn't matter. Here's the recipe:

2/3 cup flour
1/2 tsp baking powder
1/4 tsp salt
1 stick unsalted butter, cut into pieces
4 oz milk chocolate, coarsely chopped
2 oz unsweetened chocolate, coarsely chopped
3/4 cup sugar
3 large eggs
2 tsp vanilla extract

Peanut Butter Filling
1/2 stick unsalted butter, melted
1/2 cup powdered sugar
3/4 cup smooth peanut butter
1/4 tsp salt
1/2 tsp vanilla extract

Stir ingredients until smooth. Use immediately.

Directions.
1| 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 double boiler. Stir until melted. Remove from heat, and let cool slightly.
2| Whisk sugar into cooled chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
3| Spoon 2 tablespoons chocolate batter into each lined cup, followed by 1 tablespoon peanut butter filling (doesn't need to be exact). 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.
4| Bake, rotating tin halfway through, until a cake tester (or toothpick) inserted in center comes out with only a few moist crumbs attached, about 40 minutes (yes, it really takes this long). 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.

This will make 12 cupcakes.

3 comments:

Andrea Warren said...

Hey dear! I tried the cupcakes. They tasted heavenly, but I had two problems. One, they were too full. Ok, I can fix that one myself. But then half of my middles sank - where the pb glob was... and maybe that was it? It was too much of a glob? Did you swirl them pretty good to get it all mixed?
-A

March 1, 2010 at 8:34 AM
Alise said...

Hey girl!
I didn't end up using all of the peanut butter concoction, because yeah - it would make them too full. I'm guessing the size of your muffin pan may have an impact as well? As for the middles sinking - did you open the oven door a few times while they were baking? Sometimes the change in temperature can cause them to sink... so you're supposed to leave them alone as long as possible before opening the door. Trust me, I know it's tough... but it makes a big difference.
Hope this helps. I'm glad you tried/liked them!
-Alise

March 1, 2010 at 11:43 AM
Andrea Warren said...

Ya, they were delic. Ok, I'll try not opening the oven thing. I did open it a couple times because 1) they were overflowing and 2)it said to rotate them?? I don't know. We have a tiny oven over here, so that always bakes things a little differently.

March 1, 2010 at 11:50 PM

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