Introduction
Indulge in the delightful combination of chocolate and peanut butter with these gooey chocolate peanut butter cupcakes. These rich, moist cupcakes are perfect for any occasion, whether it’s a casual family gathering or a special celebration. Each bite delivers a heavenly fusion of flavors that will satisfy your sweet tooth and leave you wanting more.
Detailed Ingredients with measures
– all-purpose flour: 1 cup
– granulated sugar: 1 cup
– unsweetened cocoa powder: 1/3 cup
– baking powder: 1 teaspoon
– baking soda: 1 teaspoon
– salt: 1/4 teaspoon
– eggs: 2 large
– milk: 1/2 cup
– vegetable oil: 1/4 cup
– vanilla extract: 1 teaspoon
– boiling water: 1/2 cup
– creamy peanut butter: 1/2 cup
– powdered sugar: 1 cup
– heavy cream: 1/3 cup
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 cupcakes
Detailed Directions and Instructions
Step 1: Prepare the Oven and Muffin Tin
Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners to avoid sticking.
Step 2: Make the Cupcake Batter
In a large mixing bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk together the sugar, eggs, vanilla extract, and melted butter until well blended. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Step 3: Add Milk
Pour in the milk and continue to mix until the batter is smooth and blended evenly. Be careful not to overmix; mix just until ingredients are combined.
Step 4: Prepare the Peanut Butter Filling
In a medium bowl, mix creamy peanut butter and powdered sugar until smooth. The mixture should be thick but spreadable.
Step 5: Fill Cupcake Liners
Scoop a tablespoon of cupcake batter into each lined muffin cup, followed by a tablespoon of the peanut butter mixture, and then top with another tablespoon of batter. Fill each liner about two-thirds full.
Step 6: Bake the Cupcakes
Place the muffin tin in the preheated oven and bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Prepare the Chocolate Ganache
While the cupcakes are baking, heat heavy cream in a small saucepan until it just starts to simmer. Pour the hot cream over chopped chocolate in a bowl and let it sit for a couple of minutes. Stir until smooth and glossy.
Step 8: Cool the Cupcakes
Once the cupcakes are done baking, remove them from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Step 9: Top with Ganache
Once the cupcakes are completely cool, drizzle the chocolate ganache over the top of each cupcake. Allow it to set for a few minutes before serving.
Notes
Note 1: Peanut Butter Variation
Feel free to use crunchy peanut butter for added texture if preferred.
Note 2: Storing Cupcakes
Store the cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Note 3: Freezing Option
Cupcakes can be frozen for up to 2 months if wrapped tightly. Thaw in the refrigerator before serving.
Cook techniques
Mixing the Batter
To ensure a light and fluffy texture in the cupcakes, mix the wet and dry ingredients separately before combining them. This helps avoid overmixing, which can lead to dense cupcakes.
Using Room Temperature Ingredients
Make sure that all your ingredients, especially eggs and butter, are at room temperature. This allows for better incorporation and a smoother batter.
Folding in Ingredients
When adding chocolate chips or peanut butter to the batter, use a gentle folding technique. This helps maintain the airiness of the batter and ensures even distribution without deflating it.
Testing for Doneness
To check if the cupcakes are done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, they are ready to come out of the oven.
Cooling the Cupcakes
After baking, let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack. This helps prevent them from becoming soggy.
FAQ
Can I use a different type of nut butter?
Yes, you can substitute peanut butter with almond butter or any other nut butter, but the flavor and texture may vary.
How do I store leftover cupcakes?
Store the cupcakes in an airtight container at room temperature for up to 3 days or refrigerate them to extend shelf life.
Can I freeze these cupcakes?
Absolutely! You can freeze the cupcakes for up to 3 months. Just make sure they are well wrapped in plastic wrap and foil.
What can I use as a frosting alternative?
If you’re looking for a lighter option, consider using whipped cream or a simple glaze made from powdered sugar and milk.
Are these cupcakes suitable for a gluten-free diet?
You can make these cupcakes gluten-free by substituting all-purpose flour with a gluten-free flour blend.
Conclusion
Indulging in gooey chocolate peanut butter cupcakes not only satisfies your sweet tooth but also brings together the delightful combination of rich chocolate and creamy peanut butter. This recipe is perfect for any occasion, offering a decadent treat that is sure to impress family and friends.
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