Double Chocolate Cupcakes with Peanut Butter Center

Yes, another recipe for a chocolate peanut butter cupcake. You’d think I was obsessed or something. Whatever, it’s a winning and delicious combination.

I like this recipe because I don’t have to bother with piping or even too much prep work. But the cake is amazingly moist and chocolately. And the peanut butter center in the middle is a great treat for anyone in their right mind.

Hope you enjoy!

Double Chocolate Cupcakes with Peanut Butter Center

Barely Adapted from YumSugar 

To make this recipe even easier, make the peanut butter filling up to 24 hours ahead of time, and freeze small quarter-sized balls that can easily be inserted into the center of each cupcake. This way, you can skip filling them with a pastry bag; the peanut butter center will defrost and melt as the cupcake cooks.  Additionally, I didn’t bother with the ganache topping – I’m positive it’ll be tasty (ganache is awesome!) but it tasted fine without it and I didn’t want the extra calories on such a sweet treat.


I lightened it up a bit by swapping out some butter for Greek Yogurt and and using a mixture of all-purpose flour and whole wheat pastry flour. It's still not healthy by any means, but it is slightly better than it could be. 

Ingredients

3 tablespoons cocoa powder (not Dutch-processed)

2 tablespoons boiling water

4 tablespoons buttermilk (I didn’t have so I used 1 tablespoon light cream and 3 tablespoons milk)

4 tablespoons whole-wheat pastry flour

3 tablespoons all-purpose flour

1/4 teaspoon heaping baking soda

pinch baking powder

pinch salt

3 1/2 tablespoons unsalted butter, softened

4 tablespoons Greek yogurt

1/2 egg, room temperature

1/3 cups granulated sugar

1/4 teaspoon vanilla extract

1/4 cup peanut butter (I used chunky)

3 tablespoons confectioners’ sugar

Ganache Frosting (optional)

1/4 cup light cream

1/4 cup chocolate chips

Equipment

Mixing bowls, muffin tin, hand mixer, wax paper

Make the peanut butter center a day ahead of time: In a medium bowl, beat peanut butter with 1/2 tablespoon butter and 1 teaspoon Greek yogurt until creamy. Add the confectioners sugar and beat until light and fluffy. Roll the filling into six quarter-size balls. Place balls on wax paper and freeze until the next day.

Make the cupcakes: Preheat oven to 350 and position rack in the lower or middle third of the oven. Line muffin tin with six paper liners.

Add cocoa powder to a medium heatproof bowl and add the boiling water. Whisk until a smooth paste forms. Whisk in the buttermilk until combined.

In a medium bowl, add the flours, baking soda, baking powder, and salt.

In a large bowl, use the hand mixer to beat remaining butter (3 tablespoons) and Greek yogurt (3 tablespoons and 2 teaspoons) with sugar until light and fluffy. Add the egg and vanilla, then beat in dry ingredients in two batches, alternating with the cocoa mixture.

Fill each lined muffin cup about 2/3 full, add a frozen peanut butter ball and push so it’s just covered by batter on all sides. Bake for 20 to 22 minutes. Let cupcakes cool in pans for 5 minutes, then transfer to wire racks to cool completely.

Optional: Make the ganache frosting: In a small saucepan, bring the heavy cream to a simmer and take off heat. Add the chocolate chips and let sit for 5 minutes, afterwards whisk the mixture until smooth. Let chocolate icing stand until slightly cooled and thickened, about 15 minutes. Dip the tops of the cupcakes into the icing and let the excess drip back into the pan. Let cupcakes stand for about 5 minutes.

Makes 6 cupcakes (see source for 24 cupcakes)