Granted, these foods are pretty nifty on their own, but putting them together was perhaps one of the best decisions ever made in the kitchen (or in general, for that matter). I think the chocolate-peanut butter combination is such a hit because it has great balance; it’s not too sweet or salty, so you get a bit of both kinds of flavors in one bite.
A few months back, several of the gals in my office and I were discussing the merits of the chocolate covered peanut, and the idea for these cupcakes was born. The recipes below are a combination of a chocolate peanut butter cupcake from Woman’s Day and a few other recipes I found online, but I have to admit that my first attempt at icing, using a different recipe, went totally awry. Though it tasted delicious, the consistency was all wrong, so I quickly substituted the chocolate drizzle icing that appears below for the last dozen cupcake that will go with me to the office tomorrow.
Chocolate Peanut Butter Cupcakes
- 1 3/4 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup sour cream
- 12 tablespoons butter, softened
- 1 1/4 cups sugar
- 1/2 cup creamy peanut butter
- 3 eggs
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
In a medium bowl, whisk flour, cocoa powder, baking soda, and salt together until well-blended; set aside.
In a small bowl, whisk milk and sour cream together until well-blended; set aside.
In a mixing bowl, combine butter and sugar; beat on medium speed until light and fluffy. Add peanut butter and beat until well-combined.
Add eggs, one at a time, beating well after each.
Add flour mixture and milk mixture alternatively, starting and ending with the flour mixture and beating until just combined. Scrape sides of the bowl often.
Using a two-inch cookie scoop, scoop batter into prepared cupcake pans. Bake for 18-20 minutes, until a cake tester comes out clean.
Cool completely before filling and icing.
Peanut Butter Filling
- 1/2 cup plus about 3 tablespoons creamy peanut butter
- 3 tablespoons butter, softened
- 1 3/4 cups powdered sugar
- 4 to 5 tablespoons milk
Note: I added more peanut butter to suit my preference, hence the “about 3 tablespoons” above. You can certainly just stick with the 1/2 cup if you like, but I found that additional peanut butter enhanced the filling flavor.
In a mixing bowl, beat peanut butter and butter together until smooth.
Add powdered sugar slowly, beating well after each addition.
Add milk, 1 tablespoon at a time, beating until well-combined.
Fit a piping bag with a 1/4 inch plain tip; insert tip into the top of each cupcake and inject the filling. Stop when the top of the cupcake begins to bulge, as you don’t want it to explode!
Chocolate Drizzle Icing
- 3 tablespoons butter
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons milk
- chocolate covered peanuts, for garnish
In a medium saucepan, melt butter over low heat. Stir in cocoa powder, then remove from heat.
Add powdered sugar, vanilla, and milk and stir well until you reach a very smooth, drizzle consistency.
Using the teaspoon from your measuring spoons, scoop out 1 teaspoon of drizzle icing and spoon over each cupcake, spreading slightly to coat the entire top.
Gently press one chocolate covered peanut into the center of each cupcake; allow icing to harden before serving.