So I embarked on a quick journey onto the Internet and found a recipe to help me along. If I had more time and maybe thought it out before hand I would have came up with my own recipe, but I didn't. So the following chocolate cupcake recipe is from a website called browneyedbaker.com. I followed it mostly except I didn't make my cupcakes dark chocolate and I used less sour cream. The peanut butter butter cream frosting is adapted from a Martha Stewart recipe, and by adapted I mean I looked at it and then changed it to my liking.
This is a picture of the general ingredients used. There was all-purpose flour, white sugar, baking powder, baking soda, vanilla, semi-sweet chocolate, unsweetened cocoa powder, powdered sugar, eggs, creamy peanut butter, unsalted butter, sour cream, and Reese's hearts. To begin with preheat the oven to 325 degrees F and line the baking pans with cupcake tins.
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| Butter, chocolate, and cocoa powder |
Next use a small microwave safe bowl and put the butter, semi-sweet chocolate, and cocoa powder into it. Then set it aside for later.
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| The dry ingredients which consisted of flour, baking soda, and baking powder. (Sorry for the gray bar, I don't know what happened) |
Then in a medium bowl combine the dry ingredients which consist of flour, baking soda, and baking powder. Whisk so the dry ingredients are evenly dispersed throughout the mixture. Then set aside for later.
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| The liquid mixture which consisted of eggs, sugar, and vanilla. |
In a large bowl beat the eggs until smooth. Then add the white sugar and continue to beat until the mixture is well incorporated. Finally add the vanilla and beat until fully combined into the liquid mixture.
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| Melted butter, semi-sweet chocolate, and cocoa powder |
The next step is to take the chocolate ingredients that were set aside from earlier and melt them. Put them into the microwave and cook for 1 minute on 50% power. When the minute is up take the mixture out and stir for a while. If the chocolate isn't fully melted put it back into the microwave for another 30 seconds on 50% power. Take it out and stir until fully melted and well mixed.
Once the chocolate mixture is cooled and fully combined, pour it into the liquid mixture and beat it together until well incorporated.
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| The liquid mixture and first section of dry ingredients |
Once the chocolate mixture and liquid ingredients are combined it's time to add the dry ingredients. Separate the dry ingredients into three sections so that it's not all dumped into the liquid mixture at once. Add the first section of dry ingredients and mix until fully incorporated.
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| The second section of dry ingredients and sour cream |
When it's time to add the second sections of dry ingredients add the sour cream with it. Mix until fully incorporated and then add the third and final section of dry ingredients and mix.
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| The cupcake batter at it's finest |
When everything is fully incorporated the batter should be thick. Now it's time to bake that gorgeous batter into some gorgeous cupcakes!
Fill the cupcake tins about 2/3 full. The one on the lower left corner was too full and ballooned into an awesome mushroom shape, but oh well.
Bake at 325 degrees F for 18-20 minutes. To test if they're done insert a toothpick into the middle of a cupcake. The toothpick should come out clean.
Once the cupcakes are done pull them out of the oven and let them cool in the pans for an additional five minutes. Once the five minutes is up take them out and let them cool completely. While they're cooling you can make the filling and frosting.
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| The filling for the cupcakes included creamy peanut butter, butter, and powdered sugar |
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| The filling mixed |
To make the filling you beat the creamy peanut butter, butter, and powered sugar together until fully incorporated. The filling will be thick and should ball easily.
To make the butter cream frosting you start by mixing the butter and creamy peanut butter until smooth. Then add the powered sugar 1/4 of a cup at a time until the frosting is smooth and holds shape.
The frosting should be a light brown color and thick. In this picture I have the frosting already in a piping bag.
Now that cupcakes are completely cooled it's time to hollow them out. Take a sharp knife and insert it on the outer edge of the cupcake. Cut out a cone shape so that the smallest point is towards the bottom of the cupcake. Once you have the cone out of the cupcake slice off the extra and save the top of the cupcake so you can cover up the filling.
Spoon enough peanut butter filling into the cone shaped hole you cut out in the cupcake to completely fill it.
Put the top that you saved back onto the cupcake to cover the peanut butter filling. Do this to all the cupcakes. Now it's time to decorate!!!
I swirled the peanut butter frosting onto the top...
...and topped it off with a Reese's heart to make it festive! The perfect Valentine's Day dessert for my Jaime <3
Chocolate Cupcake Recipe
1 stick (8 tablespoons) of butter, cut into 4 pieces so it melts easier
2 oz of semi-sweet chocolate
1/2 cup of unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs
3/4 cup white sugar
1 teaspoon vanilla
1/2 sour cream
Peanut Butter Filling
1 cup creamy peanut butter
3 tablespoons butter
2/3 cup powdered sugar
Peanut Butter Butter Cream Frosting
2/3 cup creamy peanut butter
1 stick (8 tablespoons) of unsalted butter (note the unsalted butter part)
1 cup powered sugar
That sure is a delicious and cute looking cupcake!! Happy baking!
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