Two of my favorite things in the world are peanut butter and chocolate. Separately, they are amazing. Together, they are pure bliss. So, when I saw a recipe for Double Chocolate Peanut Butter Cupcakes, I knew I had to give it a try.
The recipe, which I got from Our Share of the Harvest, calls for the following:
- 1 3/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cups cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup hot water
- 1 teaspoon white vinegar
- 2 tablespoons butter, room temperature
- 3/4 cup creamy peanut butter
- 1/4 teaspoon vanilla extract
- 1 1/3 cups powdered sugar
- 2 tablespoons butter
- 1/2 cup heavy cream
- 8 ounces semi-sweet chocolate chips
It was suggested that you get a pastry bag for the filling and plunge it into the cupcakes. Well, I didn’t have a pastry bag and all of my cupcakes pretty much fell apart, so that wasn’t really an option.
So, I opted to use the filling as the topping and to nix the topping completely. Now, they didn’t come out as pretty as they did on the website, but they served their purpose and are still very tasty. But then again, anything that involves chocolate and peanut butter usually is.
Anyone have suggestions for keeping the brownies together, and for inserting the filling without a pastry bag?