So when we were baking the other night, I took the cake part and Tyler took the filling and we went to work baking. Then we literally swirled our creations together and stuck them in the oven to bake. It was really nice to be in the kitchen baking with someone else, makes it that much more enjoyable.
|Finished Product! Complete with Abbie Cadabby cupcake liners|
Peanut Butter-Filled Chocolate Cupcakes
2/3 c flour
1/2 tsp baking powder
1/4 tsp salt
1/2 c butter or margarine, cut into small pieces
4 oz semi sweet chocolate
2 oz unsweetened chocolate (2 baking squares)
3/4 c sugar
2 tsp vanilla
Preheat oven to 325 degrees. Coarsely chop chocolate and put in a heat proof bowl, add butter. Set over over a pan of simmering water, until melted. Remove from heat and let cool slightly.
Mix sugar into cooled chocolate mixture. Add eggs and mix until mixture is smooth and well incorporated. Add flour, baking powder and salt mix until smooth, scraping sides as needed.
4 tbsp butter, melted
1/2 c icing sugar
3/4 c smooth peanut butter
1/4 tsp salt
1/2 tsp vanilla
Mix all ingredients until smooth, use immediately.
Spoon ONLY 2 tbsp of batter into the bottom of lined muffin tins. Followed by 1 tbsp of peanut butter filling. Then spoon another tbsp of chocolate batter on top, and another tsp of peanut butter filling on top of that! (yummo). Swirl the top of each cupcake with a skewer with a wooden skewer.
|gets a little messy, but its worth it|
Bake at 325 degrees for about 40 minutes, rotating half way through. Cool completely in the tin before removing cupcakes. The cupcakes can be stored in an airtight container for up to 3 days before they start to dry out.