June 15, 2010

Baking again….finally

I have finally started to feel like baking again and so I started up again with these delicious chocolate and peanut butter cupcakes! the center is warm and soft and the outside is just a  little bit crispy.

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Peanut Butter Filled Chocolate Cupcakes,                   

    from Martha Stewart

  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cut into small pieces
  • 4 ounces semisweet chocolate, chop coarsely
  • 2 ounces unsweetened chocolate, chop coarsely
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons pure vanilla extract

Peanut Butter Filling
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1/2 cup confectioners' sugar, sifted
  • 3/4 cup creamy peanut butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract

Stir together until smooth, use immediately.

1. Preheat oven to 325 degrees F. Line cupcake/muffin pan with paper liners of your choice. Whisk together flour, baking powder, and salt; set aside. Put butter and chocolates in a heatproof bowl and set over (not in) a pan of simmering water; stir until melted. Remove from heat and let cool slightly.
2. Whisk granulated sugar into cooled chocolate mixture. Add the eggs, whisk until mixture is smooth. Stir in the pure vanilla extract, then add the flour mixture. Stir until well blended.
3. Spoon 2 tablespoons of the chocolate batter into each lined cup. Place 1 tablespoon of the peanut butter filling on top. Put an additional tablespoon of the chocolate batter over the peanut butter filling layer. Swirl 1 teaspoon of the peanut butter filling with the top layer of chocolate batter with a toothpick or wood skewer.
4. Bake, rotating pan halfway through, until a cake tester inserted in center comes out with just a few moist crumbs attached, about 40 minutes. Transfer pan to a wire rack to cool completely before removing cupcakes.
5. Cupcakes can be stored up to 3 days at room temperature in an airtight container, but I doubt they will last that long.
Photo and recipe from Martha Stewart Cupcakes.

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