Chocolate Peanut Butter Filled Cupcakes

Chocolate Cupcakes

• 1 cup All-purpose flour
• 1/2 cup Unsweetened cocoa powder
• 1/4 tsp Baking soda
• 1 tsp Baking powder
• 3/4 cup White granulated sugar
• 1/4 cup Brown sugar packed light or dark
• 1/4 tsp Salt
• 1/3 cup Oil canola or vegetable
• 2 Large eggs room temperature
• 2 tsp Pure vanilla extract
• 1/2 cup Buttermilk room temperature
• 1/2 cup Hot water steaming

Peanut Butter Marshmallow Filling

• 1/3 cup Peanut Butter smooth
• 1/3 cup Marshmallow fluff
• 2 TBSP Milk
• 1/2 tsp Ground cinnamon
• 1 1/2 TBSP Powdered Sugar

Peanut Butter Buttercream

• 1 cup Unsalted butter slightly cold
• 1 cup Peanut butter creamy
• 3 cups Sifted powdered sugar
• 2tsp Pure vanilla extract
• 1/4 cup Heavy whipping cream cold
• Reese’s peanut butter cups for decoration

Also See:- Mini Layered Cake Recipe – World Smallest Cakes

INSTRUCTIONS

Chocolate Cupcakes

• Set the oven temperature to 350 degrees Fahrenheit and prepare a muffin tin with 12 cups of liners.
• A small bowl should be used to sift together the following ingredients: flour, cocoa powder, baking soda, baking powder, sugar, brown sugar, and salt. Put aside for later.
• Oil, vanilla extract, eggs, and buttermilk should be combined in a separate bowl and mixed together. Into the dry ingredients, pour the liquid. Whisk until everything is incorporated. Warm the water on the stove until it begins to steam. Make sure to pour the batter very slowly. To prevent the eggs from becoming overcooked, pour a small amount and whisk until they are combined.
• For the batter, use a cookie scoop that is three ounces in size. That ought to be a quarter full. Bake for sixteen to twenty minutes. When a toothpick inserted into the cupcakes comes out clean, the cupcakes are ready to be served.
• Wait ten minutes before removing the cupcakes from the pan. After that, place the food on a cooling rack. Give the cupcakes time to completely cool down.

Peanut Butter Marshmallow Filling

• A mixture of peanut butter, marshmallow fluff, milk, and cinnamon should be mixed together in a medium bowl. After the ingredients have been thoroughly mixed together, gradually incorporate powdered sugar. The substance ought to be easily pipeable. To use, place in a piping bag.
• Using a cupcake corer or a sharp knife, create a hole that is ⅘ of a centimeter down the cupcakes. Hold on to the tops. The filling should be filled to the brim. Set the tops back in place.

Peanut Butter Buttercream

• Butter should be left out on the counter for half an hour so that it can become slightly cold. While you are waiting, sift the powdered sugar.
• Utilize a mixer to beat the butter until it becomes fluffy. Remove the peanut butter from the bowl and scrape it. Beat for a period of two minutes. In order to ensure that the butter is completely incorporated, scrape the bowl multiple times. It should have a creamy body.
• Powdered sugar should be added gradually and mixed until it is completely incorporated. It is going to become very thick. Mix in the heavy cream and vanilla extract. Turn the mixer down to a low setting. After that, beat the mixture on high for three minutes until it becomes fluffy. Allow to cool in the refrigerator for fifteen minutes.
• Decorate the cupcakes with the frosting using a piping bag. Reese’s peanut butter cups should be placed on top.

NOTES

• Use a kitchen scale or make sure the flour is spooned and leveled before adding it to the recipe. When the flour is compacted, the cupcakes will become dry.
• When baking at high altitudes, add one tablespoon more of flour than usual.

NUTRITION