2/3 c all-purpose flour
1/2 t baking powder
1/4 t salt
1/2 c unsalted butter, cut into small pieces
4 oz semisweet chocolate, coarsely chopped
2 oz unsweetened chocolate, coarsely chopped
3/4 c granulated sugar
3 large eggs
2 t pure vanilla extract
Peanut Butter Filling
Peanut Butter Filling:
4 T unsalted butter, melted
1/2 c confectioners' sugar, sifted
3/4 c smooth peanut butter
1/4 t salt
1/2 t pure vanilla extract
Stir together all ingredients until smooth. Use immediately.
Preheat oven to 325 degrees. Line a standard muffin tin with paper liners. Whisk together flour, baking powder, and salt. Put butter and chocolates in a heatproof bowl set over (not in) a pan of simmering water; stir until melted. Remove from heat, and let cool slightly. Whisk granulated sugar into cooled chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated. Spoon 2 tablespoons chocolate batter into each lined cup, followed by 1 tablespoon peanut butter filling. Repeat with another tablespoon of batter, and top with 1 teaspoon filling. Swirl top of cupcake batter and filling with a wooden skewer or toothpick. Bake, rotating tin halfway through, until a cake tester inserted in centers comes out with only a few moist crumbs attached, about 40 minutes. Transfer tin to a wire rack to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers. Makes 12.
Time: 1 hour Serves: 12
These cupcakes are the bomb! If you really want to indulge, put some chocolate ganache on top and throw a few chopped peanuts on top. But my family loved them just the way they were. This recipe came from Martha Stewart's new cookbook Martha Stewart's Cupcakes.