…Hot fudge. Peanut butter. Chocolate cake. ‘Nuff said.
It was bound to happen. Sooner or later, I was going to find it. Someone was going to come up with a recipe that magnified the combination of peanut butter and chocolate and it was going to find me in my weakest moment. Thank you, Jessica of How Sweet Eats, for teasing me with your pictures and taunting me with your recipe for Peanut Butter Stuffed Hot Fudge Cupcakes. Honestly though, at this point, I’m not even mad about it. I could care less about the 1,000,000,000 calories I consumed during and after the creation of this beautiful cupcake. In the end, it was worth every one.
It’s not every day you get to experience hot fudge dripping down the sides of a mound of creamy peanut butter frosting atop a moist chocolate cupcake. Did I mention there is even more peanut butter stuffed inside? Oh, sorry I must have forgotten about that small detail. It’s only one more reason why I am completely and utterly obsessed with these cupcakes. Hot Fudge. Peanut Butter. Chocolate Cake. Peanut Butter. You’d be crazy not to love these. Excuse me while I go help myself to another one...
Chocolate Cupcakes
(Recipe byMartha Stewart)
(Makes ≈ 24 cupcakes)
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
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons safflower oil
1 teaspoon pure vanilla extract
Chocolate Cupcakes
(Recipe byMartha Stewart)
(1) Preheat oven to 350°F and line standard muffin tins with paper liners; set aside
(2) Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl
(3) Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes; scrape down the sides and bottom of bowl to assure batter is well mixed
(4) Divide batter evenly among muffin cups, only until about 2/3 full
(5) Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed; transfer to a wire rack; let cool completely
Peanut Butter Buttercream
(Recipe by How Sweet Eats)
*NOTE: I doubled this recipe & it was just enough to frost and fill 24 cupcakes
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
Peanut Butter Buttercream
(Recipe by How Sweet Eats)
(1) Cream butter and peanut butter together in the bowl of an electric mixer
(2) Add powdered sugar with mixer on low speed and gradually add milk and vanilla extract
(3) Mix until frosting is smooth (If too thick, add more milk; if too thin, add more sugar)
(5) Use remaining frosting to decorate cupcakes as desired (My frosting was a bit too thick for a fancy frosting swirl so I decided to scoop it on top like ice cream!)
(*) Time to break out the hot fudge! I used store bought, but feel free to make your own! Heat according to package instructions and drizzle over the top of the cupcakes for the grand finale!
......I didn't think so. ;)