The idea of filled cupcakes has always interested me. So I’ve been thinking about flavour combinations that I could turn in to a cupcake. At the time I was craving Reese’s peanut butter cups so that craving progressed to becoming this trial.
150g of butter or margarine1 ½ dl of white sugar
3 ½ dl flour
2 tsp of baking powder
200 g of chocolate melted and cooled, I used a combination of dark and milk chocolate 100 g each.
(optional: chopped up chocolate or chocolate chips)
Start by heating up your oven to 200°C and prepare a muffin tin or whatever you prefer to use.
Mix together the dry ingredients so they’re ready when needed. Cream together well the butter and sugar. Add the melted chocolate, make sure that it has cooled down otherwise you will melt the butter and scramble the eggs. Add in the eggs one at a time, make sure that the first egg is well combined before adding the next one. After everything is nice and creamy, start adding in the dry ingredients and milk a little at a time. Fold in the chopped chocolate. Bake until done. You will have to babysit these and bake them a bit longer because of the chocolate. You may even have to lower the temperature.
Allow the muffins to cool completely before filling them with peanut butter. I used smooth because I figured the filling would be easiest to do with a piping bag and smooth peanut butter wouldn’t clog the bag. But you could absolutely use crunchy peanut butter but maybe use two spoons instead of a piping bag. Here you can see me going through the filling process.
With a sharp knife, carefully cut out a bit from the top. This piece will be a lid for the peanut butter.
Carve out a little bit from the middle of the muffin.
Fill up the muffin, but not too full so the lid fits on nicely.
After filling I piped on peanut butter buttercream and on the buttercream I drizzled some chocolate sauce.
Peanut butter buttercream:
125 g of butter
125 g of peanut butter
500 g of icing sugar
Cream together the butter and the peanut butter. Add the icing sugar little by little until you have a smooth icing. If you feel like your icing is too thick thin it out with a little milk or cream.
130 g of dark chocolate
1 dl of heavy cream
Heat up the cream in a saucepan until hot but not boiling. Melt your chocolate and stir it in to the chocolate. Stir until smooth and shiny, allow to cool down and drizzle over your iced cupcakes.
And here we have the finished product.
I did a little icing practise and wanted to share the results with you.
The flavour is nice and very interesting. You get the sweetness and richness of the chocolate and then the slightly salty peanut butter cuts through. The buttercream throws in a nice little addition giving the sweet side of the peanut butter.