Peanut Butter–Filled Chocolate Cupcakes
An abundance of creamy peanut-butter filling renders these cupcakes extra-rich and irresistible. The batter and filling—each whisked together by hand—are layered, then swirled to create the marbleized pattern on top.
Recipe information
Yield
makes 12
Ingredients
Peanut-Butter Filling
Preparation
Step 1
Preheat oven to 325°F. 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.
Step 2
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.
Step 3
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.
Step 4
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.
Peanut-Butter Filling
Step 5
Stir together all ingredients until smooth. Use immediately.
