Peanut Butter Stuffed Hot Fudge Cupcakes.
Well… it is Fat Tuesday.
Did you expect anything less from me?
I made these cupcakes Friday afternoon to have for dinner on Friday night. And they are simple – only one bowl necessary! I think I told four different people that I needed to handcuff myself so I wouldn’t eat them before our company arrived. It wouldn’t have mattered… I could have chewed through the metal to get to these.
I was craving a chocolate + peanut butter treat for dessert but as usual, wanted something different from what I already have made before. All I could think about was thick, creamy peanut butter buttercream frosting…
So I stuffed the cupcakes, which was really easy! I just poked a hole in the cupcake with the pastry tip and filled them. You can never have too much peanut butter. Especially if it’s enveloped by chocolate.
I’m the kind of person that just likes a big blob of frosting on the top of a cupcake.
No spreading needed.
But didn’t that cupcake look sort of naked?
That’s what I thought too.
Some of this may be necessary.
Preferably of the anything-but-skim variety.
Result? They were an absolute hit; my brother dubbed them the best dessert I have ever made. They probably are the best cupcake I’ve ever tasted, considering I don’t love cake. These cupcakes are so soft and fluffy and chocolaty, but not super sweet. They make a perfect base for the peanut butter buttercream, which is light and airy with just a hint of peanut butter – not overwhelming whatsoever. And the hot [dark] chocolate fudge adds that layer of decadence that takes them over the top.
There may have been a fight over the last one.
Dark Chocolate Cupcakes
[adapted from allrecipes]
makes 12 cupcakes
1 1/8 cups all purpose flour
1/4 cup dark cocoa powder
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup + 1 tablespoon heavy cream
1/2 cup butter, melted
2 tablespoons sour cream
1/4 cup homemade fudge sauce (recipe below)
Preheat oven to 350 degrees.
In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined. Stir in sour cream. Sift dry ingredients together and add to wet mixture. Mix until batter is smooth, then swirl in fudge sauce. Line a muffin tin with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool before frosting.
Peanut Butter Buttercream
1/2 cup butter, softened
2/3 cup peanut butter
3-4 cups of powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons of milk
pinch of salt
Cream butter and peanut butter together in the bowl of an electric mixer. Add powdered sugar with mixer on low speed and gradually add milk and vanilla extract. Mix until frosting is smooth. If too thick, add more milk; if too thin, add more sugar. Frost cupcakes as desired.
Dark Chocolate Fudge Sauce
1 cup sugar
1 cup dark cocoa powder
2 tablespoons flour
pinch of salt
1 cup boiling water or scalding milk
1 tablespoon of butter
1 teaspoon of vanilla
Combine sugar, cocoa, salt, and flour in a bowl or pot over a double boiler. Bring water or milk to a boil. Gradually add hot liquid to sugar mixture. Stir constantly until mixture thickens.
Once it has reached the desired thickness, remove from heat and stir in butter and vanilla. Drizzle over cupcakes and store the rest of the sauce in the fridge for 1-2 weeks.
In the wise words of Mr. How Sweet: these have protein, good fat, and a lot of antioxidants.
Therefore, they are a healthy snack. Win!
261 Comments on “Peanut Butter Stuffed Hot Fudge Cupcakes.”
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In the ingredients under milk it says 1/2 cup milk then it just says 1/2 cup + 1 tablespoon heavy cream… do I use one cup of milk plus the tbl of heavy cream?! help! :)
‘1/2 cup milk
1/2 cup + 1 tablespoon heavy cream’
It’s 1/2 cup and 1 tablespoon of heavy cream – in additional to the milk.
Hi, I was looking for a good peanut butter buttercream recipe and I stumbled upon yours. Absolutely delicious, however I found that I had to add a lot more milk to thin it out. I had to stop adding powdered sugar halfway through and start adding milk because it was very much like a dough. But once the milk thinned it out, it was fantastic! Thanks so much! :D
I’m using a box mix for the dark chocolate cake. Hopefully it turns out as yummy as yours looks! (:
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I made these last night for my boyfriend’s birthday party and they were a hit! Not only did his friends love them but we gave our waitress one and she came back with half of the staff saying that they all had a bite and it was delicious! They were all asking me if I baked professionally!
When I baked them I used all heavy cream in the cupcake (Trader Joes shelf stable whipping cream to be exact) because that was the only cream I had and didn’t want to waste the rest of it. unfortunately when I took them out of the oven all of the tops sank! Whoops. They still tasted great but next time I’ll follow the recipe! Thanks for another great one!
I made these again this past weekend as they were requested for my friend’s engagement party. I just wanted to note for other bakers that both times I’ve added almost double the amount of milk to the frosting to achieve a pipe-able consistency. Also, I’ve found that making 1.5 times the amount of frosting allows me to be able to frost the high peaks that I like. Otherwise I’ve run out of frosting with a few cupcakes left! Also, I only made half of the amount of the hot fudge which was more than plenty (I added 1/4 cup to the batter and drizzled on cupcakes). Next time I might even try to just make a quarter of the original amount. It’s delicious but too dangerous for me to have left over!
This is a great recipe! And, not only is it one of my favorites but also my friends! They love it! My friend calls the frosting peanut butter crack! Thanks for a great recipe!
One last comment! When I made them it made 18 cupcakes instead of 12 (using a 1/4 cup ice cream scoop)! Score!!! Although now that I think of it, this is probably why I end up running out of frosting… makes sense now!
Made these the other day for both my boyfriends and my family. So many brownie points won. I was raved about, and doted upon. It was awesome, I made a double batch and it turned out that I had a heap of this delicious peanut butter cream frosting left over…so I’ve just been eating it, sometimes on toast. Was just wondering if you had any other ideas for what the left over frosting could be used for?
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You already had me at peanut, leave alone chocolate cupcakes. very yummy! thank you.
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If I were going to make these as mini cupcakes, how long should I bake them?
I’ve made these before (standard size) and they were SO so good– my husband requested them for his birthday today! They’re definitely a hit!
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