Chocolate Peanut Butter Surprise Cupcakes
(featured in The Oregonian, November 16, 2003)
Find any excuse to make one or both of these cupcake recipes. DeVault’s Chocolate Peanut Butter Surprise Cupcakes combine the two most important food groups—chocolate and peanut butter—and both are in good supply (Oh yes, then there’s that surprise in the middle.) They are yummy and ideal for holiday entertaining. Piece of Cake Bakery is located at 8306 S.E. 17th; (503)-234-9445; www.pieceofcakebakery.net.
Makes about 1 dozen cupcakes.
Cupcake
1 (3 ounce) package cream cheese, at room temperature
1/4 cup chunky peanut butter, at room temperature
2 tablespoon honey, at room temperature
2 tablespoons powdered sugar
1 tablespoon heavy (whipping) cream
1 cup all-purpose flour
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla
1/2 cup buttermilk
Peanut Butter Frosting
2 1/2 tablespoons unsalted butter, at room temperature
1 (3 ounce) package cream cheese, at room temperature
1/4 cup plus 2 tablespoons chunky peanut butter, at room temperature
1 1/4 teaspoons vanilla
2 cups powdered sugar
3 to 4 tablespoons heavy (whipping) cream
To make the cupcakes: Preheat the oven to 350 degrees. Using cupcake-liner paper, line a 12-form cupcake pan, each form measuring about 2 3/4 inches in diameter.
In a mixing bowl, beat together with a mixer or by hand, the cream cheese, peanut butter honey, powdered sugar and cream until smooth and set aside.
Sift together the flour, cocoa, baking soda and salt and set aside. In the large bowl of an electric mixer, cream the butter. Add the sugar and beat to combine. Add the eggs, one at a time, beating until smooth after each addition. Scrape the bowl with a rubber spatula to keep the mixture smooth. Beat in the vanilla. On the lowest speed, alternately add the dry ingredients in two additions with the buttermilk. Continue to scrape the bowl with the rubber spatula and beat only until smooth. Do not overbeat.
Spoon 1 1/2 tablespoons of the batter into each of the prepared forms. Drop 1 tablespoon of the cream cheese mixture into the center of each cupcake, gently pressing it into the batter. Continue to fill each form with more batter until it is two-thirds full.
Bake in the center of the oven until the tops spring back when lightly pressed with a fingertip, about 20 minutes. Do not overbake. Cool the cakes for 5 minutes in the pans, then remove and cool to room temperature on a rack before frosting.
To make the frosting: In a bowl, beat together with a mixer, the butter, cream cheese, peanut butter and vanilla until lightly and fluffy. On the lowest speed, alternately add the powdered sugar with the cream and beat until smooth. Liberally spread the frosting on each cupcake (if frosting is too soft, refrigerate for 30 minutes).
From Marilyn DeVault, Piece of Cake
This recipe is recommended for the intermediate baker.