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Categories:
flour dark cocoa baking soda baking powder salt butter sugar eggs vanilla milk chocolate chips bittersweet chocolate heavy cream unsalted butter cream cheese peanut butter powdered sugar vanilla
Viewed: 42 - Published at: 5 years agoIngredients
- 2 cups all-purpose flour
- 3/4 cup dark cocoa, such as Hershey's Special
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 sticks unsalted butter, at room temperature
- 2 cups granulated sugar
- 3 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups whole milk
- One 32-ounce bag mini chocolate chips, for garnish
- 8 ounces bittersweet chocolate (60-percent cocao), coarsely chopped, such as Ghirardelli
- 2/3 cup plus 1/4 cup heavy cream
- 2 1/2 tablespoons unsalted butter
- One 8-ounce package cream cheese, at room temperature
- 1 cup peanut butter
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Method
- Preheat the oven to 350 degrees F. Line cupcake pans with 18 liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.
- Using an electric mixer with the paddle attachment, cream the butter until smooth.
- Gradually add the granulated sugar about 1/4 cup at a time until the mixture is light and fluffy, scraping down the sides of the bowl occasionally.
- Add the eggs, one at a time, beating well after each addition.
- Add the vanilla.
- Alternately add the flour mixture and the milk, starting and ending with the flour mixture, beating well after each addition and scraping down the sides of the bowl occasionally.
- Spoon the batter into the liners.
- Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes.
- Cool the cupcakes completely.
- Make a hole in the center of each cupcake using a small paring knife or apple corer, making sure not to go all the way to the bottom.
- Pipe the Dark Chocolate Filling into each cupcake all the way to the top, reserving some for garnish.
- Frost the cupcakes with Peanut Butter Frosting, reserving some for garnish.
- Roll the edges of the cupcakes in mini chocolate chips.
- Drizzle the cupcakes with the remaining chocolate filling, and then with the remaining peanut butter frosting.
- Place the chopped chocolate in a small bowl.
- In a small saucepan, heat the heavy cream over low heat until it simmers.
- Remove from the heat and pour over the chocolate pieces.
- Add the butter and let stand for 1 minute.
- Stir until smooth.
- Let cool slightly.
- Cut 1/8-inch off the end of a piping bag.
- Pour the mixture into the piping bag.
- In a large mixing bowl, using an electric mixer with paddle attachment, whip the cream cheese on high speed about 30 seconds until smooth.
- Add the peanut butter and continue mixing on high speed for 1 minute until well blended, scraping down the sides often.
- Add the vanilla.
- On low speed, add the powdered sugar 1/2 cup at a time.
