Ingredients:
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
Directions:
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
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.
Make the peanut butter filling. Stir together all ingredients until smooth and use immediately.
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.
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