Recipe: Chocolate peanut butter cupcakes

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Chocolate lovers, foodies and shoppers, will want to make time for the 23rd Annual Chocolate & Food Lovers’ Expo on Sunday, January 31. The event, which benefits Easter Seals, runs from 11 a.m. to 3 p.m. at the Crowne Plaza Hotel, 1284 Strongtown Road, Southbury. For tickets and information, call Faith Hull at 203-754-5141 ext. 251. Tickets are $20 ($25 at the door). $5 child (ages 5-12).

Maria Sanchez of Sweet Maria's Bakery in Waterbury  joined FOX 61 Good Day Connecticut to talk about the expo and share her delicious cupcakes.

Recipe:

Chocolate peanut butter cupcakes

For Cake:

  • 1 cup cocoa
  • 1 cup water, boiling
  • 2 cups flour
  • 1 ½ cups sugar
  • 1 ½ teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract

In a small bowl, pour boiling water over cocoa. Set aside to cool.

Preheat oven to 350 F.

In an electric mixer, combine flour, sugar, baking soda, baking powder and salt. Mix on low speed until blended.

Add eggs and cocoa mixture. Blend on low speed for about 1 minute. Scrape down the bowl.

Add buttermilk, oil and vanilla. Beat on low speed 1 minute. Scrape down the sides and bottom of the bowl. Beat on medium speed for 1 to 2 minutes, or until smooth. Ladle batter into cupcake lined pans.

Bake 15 to 20 minutes or until tester comes out with a fine crumb. Remove pan from the oven.

Remove cupcakes from the pan and cool on wire cooling rack. Cool completely before filling and frosting

 

For peanut butter cream filling:

  • 1 cup heavy cream
  • 1/2 cup peanut butter
  • ¼ cup sugar

In an electric mixer whip cream on high speed until soft peaks form. Add sugar and peanut butter beat until stiff, and mixed well. Use immediately.

 

For Ganache:

  • 2 cups semi sweet chocolate chips, chopped
  • ½ cup heavy cream

In a small saucepan, heat heavy cream until just about boiling, stirring constantly. Place chopped chocolate in a medium bowl. Pour hot cream over chocolate and stir to blend well. Cool to room temperature until mixture resembles thick pudding. Use immediately or refrigerate in an airtight container. To re-heat ganache, slowly heat in a double boiler over simmering water, stirring until smooth.

 

To assemble

Fill a pastry bag with peanut butter cream. Insert tip of pastry bag into the center of the cupcake. Squeeze the bag and release cream into the center of the cupcake. Repeat until all cupcakes are filled.

Hold bottom of cupcake and dip top into ganache. Top with peanut butter swirl or chips.

Makes 20 cupcakes.

 

 

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