Double Dark Chocolate Cupcakes With Peanut Butter Filling Recipe

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Double Dark Chocolate Cupcakes With Peanut Butter Filling
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Ingredients
15
Count
Nutrition
327
Calories
Total time
105
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 350° and position 2 racks in the lower and middle third of the oven. Line 24 muffin cups with paper or foil liners.
  2. Put the cocoa powder in a medium heatproof bowl. Add the boiling water and whisk until a smooth paste forms. Whisk in the buttermilk until combined. In a medium bowl, sift the flour with the baking soda, baking powder and salt. In a large bowl, using an electric mixer, beat 1 1/2 sticks of the butter with the granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs and vanilla, then beat in the dry ingredients in 2 batches, alternating with the cocoa mixture. Carefully spoon the cupcake batter into the lined muffin cups, filling them about two-thirds full. Bake for 20 to 22 minutes, or until the cupcakes are springy. Let the cupcakes cool in the pans for 5 minutes, then transfer them to wire racks to cool completely.
  3. In a medium bowl, beat the peanut butter with the remaining 3 tablespoons of butter until creamy. Sift the confectioners' sugar into the bowl and beat until light and fluffy, about 2 minutes. Spoon all but 3 tablespoons of the peanut butter filling into a pastry bag fitted with a 1/4-inch star tip. Holding a cupcake in your hand, plunge the tip into the top of the cake, pushing it about 3/4 inch deep. Gently squeeze the pastry bag to fill the cupcake, withdrawing it slowly as you squeeze; you will feel the cupcake expand slightly as you fill it. Scrape any filling from the top of the cupcake and repeat until all of the cupcakes are filled.
  4. In a small saucepan, bring the heavy cream to a simmer. Off the heat, add the semisweet chocolate to the cream and let stand for 5 minutes, then whisk the melted chocolate into the cream until smooth. Let the chocolate icing stand until slightly cooled and thickened, about 15 minutes. Dip the tops of the cupcakes into the icing, letting the excess drip back into the pan. Transfer the cupcakes to racks and let stand for 5 minutes. Dip the tops of the cupcakes again and transfer them to racks. Spoon the remaining 3 tablespoons of peanut butter filling into the pastry bag and pipe tiny rosettes on the tops of the cupcakes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 327.37 Kcal (1371 kJ)
Calories from fat 155.66 Kcal
% Daily Value*
Total Fat 17.3g 27%
Cholesterol 38.72mg 13%
Sodium 185.85mg 8%
Potassium 210.65mg 4%
Total Carbs 40.84g 14%
Sugars 29.89g 120%
Dietary Fiber 1.78g 7%
Protein 5.38g 11%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 2%
Iron 0.7mg 4%
Calcium 40.9mg 4%
Amount Per 100 g
Calories 373.34 Kcal (1563 kJ)
Calories from fat 177.52 Kcal
% Daily Value*
Total Fat 19.72g 27%
Cholesterol 44.16mg 13%
Sodium 211.95mg 8%
Potassium 240.23mg 4%
Total Carbs 46.57g 14%
Sugars 34.09g 120%
Dietary Fiber 2.03g 7%
Protein 6.14g 11%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 2%
Iron 0.9mg 4%
Calcium 46.7mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.6
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free

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