Peanut butter filled chocolate cup cake

Yesterday I posted a picture of this cupcake. I was asked for the recipe.

I used Martha Stewart's one bowl chocolate cupcake recipe for these.

This is truly a one bowl cupcake recipe.

3/4 cup unsweetened cocoa powder
1 1/2 cups all purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt

I sift all the dry ingredients into the bowl.

Then add:
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable oil (the original recipe calls for safflower oil, but I use Crisco vegetable oil)
1 teaspoon pure vanilla extract

I don't bother getting the mixer out for this recipe. I use my whisk to mix everything together. You can use your mixer if you wish.

The original directions state to use a preheated 350 degree oven. Since I use a fairly good sized toaster/convection oven, one that will hold a full sized muffin tin I set it to 325 degrees.

I use an ice cream scoop to fill the cupcake liners so I get the same amount in each one. One scoop fills them between 1/2 to 2/3 full.

If you are using a regular oven bake for about 20 minutes. If you're using a convection oven bake between 15-18 minutes.

The cupcakes are done when the tops spring back when touched.

Let set in muffin pan for about 5 minutes, then transfer to wire rack to finish cooling.

I used the peanut butter filling and chocolate ganache recipe that I found here to finish up the cupcakes.

One word of caution. Make sure the cup cakes are completely filled before attempting to fill them with the peanut butter mixture. If they are still warm they will melt the filling.

Peanut butter filling

3 tablespoons softened butter
1 cup creamy peanut butter (please use a good quality peanut butter)

Cream together in your mixer. Yes, I used my mixer for this. Once the butters have been blended, add 2/3 cups of powdered sugar. Beat until light and fluffy. I walked away for a few minutes, not more than five to let it do it's thing.

For this next step I use Wilton Dessert Decorator Plus. I find it's easier to shove the filling into a tube instead of a pastry bag. I use the filling tip that is included in this set. I shove the filling tip at least half way through the cupcake, then squeeze the trigger pulling the tip out as I squeeze.

The next step is the ganache for the top. I used the one from the site where I found the peanut butter filling this time.

1 cup heavy cream

Bring to a simmer.

8 ounces semi-sweet chocolate, chopped.

After the cream has simmered, remove from heat. Add the chopped chocolate to the cream. Let stand for about five minutes. Then whisk until the mixture is smooth.

Let the ganache cool for an additional 15 or so minutes.

Dip the cupcakes into the mixture, letting the excess fall back into the pan. Let the cupcakes set on the rack for another five minutes. Then dip them again into the ganache.

After they've set for another five or ten minutes you can change the tip on your leftover filling to a star tip or whatever design you wish to make. Add the decoration to the top. You're done. Except for the fun part...eating your cupcake.

Note: you might want to place the cupcakes into the freezer for a few minutes to let the ganache set before adding the decoration on top.

This recipe makes 24 cupcakes. There is enough filling and ganache for this many cupcakes with a bit of each leftover.

Also, I store these in an airtight container in the fridge.