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Chocolate Peanut Butter Cupcakes

  • 1serving
  • 20minutes

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D, E
MineralsCalcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 c unsalted butter

  2. 1/4 c dutch-processed cocoa powder

  3. 6 t water

  4. 1 c sugar

  5. 1 large egg

  6. 1/4 cup plain yogurt

  7. 1 t vanilla

  8. 1 c all-purpose flour

  9. 1/4 t baking soda

  10. 1/2 t baking powder

  11. 3/4 c creamy peanut butter

  12. Frost the cup cakes with perfectly chocolate frosting.

  13. 1 stick (1/2 cup) butter or margarine

  14. 2/3 cup dutch processes cocoa

  15. 3 cups powdered sugar

  16. 1/3 cup milk

  17. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350. Prepare 12 muffin cups by lining with paper or greasing.

  2. Melt butter in a large heavy sauce pan over med-low heat. Whisk in cocoa. Add water & whisk until smooth. Remove from heat. Whisk in separately sugar, egg, yogurt and vanilla. Stir flour, baking soda, baking powder & salt together then sift into cocoa mixture. Whisk until just combined. Fill cupcake tins 2/3 full. Bake for 20 minutes or until a toothpick comes out clean. Allow to cool.

  3. Fill a pastry bag with the peanut butter & fit it with a star tip. Stick the tip into the top of a cupcake, pushing it about 3/4 inch deep (I found the perfect depth was the length of the tip). Gently squeeze the pastry bag to fill the cupcake, withdrawing it slowly as you squeeze. Scrape any excess peanut butter from the top of the cupcake. Fill all the cupcakes.

  4. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.

  5. Top each cupcake with a star of peanut butter.

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