Melted Peanut Butter Filled Chocolate Cupcakes with Peanut Butter Frosting Recipe


32 Mini muffin liners
6 Tablespoons (3 ounces) unsalted butter, at room temperature
1/3 cup sugar
1/3 cup packed light brown sugar
1 egg, at room temperature
2 teaspoons vanilla extract
1/2 cup buttermilk, at room temperature
1/4 cup crème fraîche or sour cream, at room temperature
1 Tablespoons instant espresso powder
3/4 cup + 2 Tablespoons all-purpose flour
1/2 cup high-quality cocoa powder (Dutch process)
3/4 teaspoon baking soda
1/2 teaspoon kosher salt

1/4 cup Skippy brand creamy peanut butter

3/4 cup confectioners' sugar
1/4 cup + 2 Tablespoons Skippy brand creamy peanut butter
6 Tablespoons (3 ounces) unsalted butter, at room temperature
1 1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/4 cup heavy cream

Cocoa powder for garnish


Preheat the oven to 350°F.

Make Batter:   Line mini muffin tins with mini muffin liners.  In an large bowl and using a hand or stand mixer, cream the butter and both sugars on high speed until light and fluffy, about 5 minutes. Lower the speed to medium and add the egg. Add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and espresso powder. In a third bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the creamed butter mix, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it is completely blended.

Bake Cupcakes:  Put 1 Tablespoon of batter in each tin.  Put a ½ teaspoon of peanut butter on top of that batter and then put another table spoon of batter on top of peanut butter.  If you have extra, you can top off each cupcake. Bake in the middle of the oven for 10 to 15 minutes. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting. (Chill in refrigerator).

Make Frosting:  While the cupcakes are baking, place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl occasionally with a rubber spatula. Add the cream and beat on high speed until the mixture is light and smooth.

Frost and Serve:  Frost each cupcake with the peanut butter frosting and dust with cocoa powder.

Recipe for cupcakes adapted by Parties That Cook® from Barefoot Contessa at Home and the recipe for the frosting created by Parties That Cook®


Makes 32 mini cupcakes