Saturday, October 29, 2011

Peanut Butter Filled Chocolate Cupcakes

Cupcake #2 for the cupcake tasting.  This one is a little more labor intensive than most cupcakes as it requires a few steps. 


1 2/3 cup flour
3/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
2 tablespoons soy milk
1 teaspoon vanilla extract
1 stick unsalted butter, softened
1 1/2 cup sugar
2 eggs

Preheat the oven to 350 degrees.  Line a cupcake tin with liners.

In a medium-sized bowl, combine the flour, cocoa, baking powder, and salt.

In a large bowl, combine the sour cream, milk, vanilla, butter, and sugar.  Add in the eggs.  Add the flour mixture to the sour cream mixture.

1 1/2 cup confectioners' sugar
3/4 cup peanut butter (smooth)
1/2 stick butter, softened
1/2 teaspoon vanilla extract

Using an electric mixer, beat all ingredients well in a medium-sized bowl.

Fill each tin with one tablespoon of batter.  The take a small about of the filling and roll into a ball.  Place in each cupcake tin.  Cover with another tablespoon of batter.  Bake for about 18 minutes.

8 ounces cream cheese, softened
1/2 cup peanut butter (smooth)
1 teaspoon vanilla extract
3 cups confectioners' sugar
2 tablespoons whipping cream (or soy milk)

In a large bowl, cream the cream cheese, peanut butter, and vanilla together.  Add the vanilla, sugar, and milk.  Mix until smooth.  Frost the cooled cupcakes.

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