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Add a photoThe cupcakes were Taylor's creation. She wanted to create something since she missed the muffin bake-off with Megan, but she left me half way through it. They were so good and I don't even like chocolate cupcakes.
Ingredientes
- 2/3 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, cut into small pieces
- 4 oz semisweet chocolate
- 2 oz unsweetened chocolate
- 3/4 cup granulated sugar
- 3 large eggs
- 2 tsps pure vanilla extract
- Peanut Butter Filling:
- 4 Tbs unsalted butter, melted
- 1/2 cup confectioner's sugar
- 3/4 cup peanut butter
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- Frosting:
- 3 cups confectioner's sugar
- 2/3 cups cocoa powder
- 1/2 cup butter, softened
- 6 T milk
- 1 tsp vanilla
Direcciones
- Preheat oven to 350 degrees. Line muffin pan with baking cups.
- Whisk together flour, baking powder and salt.
- Put butter and chocolates in a microwave safe bowl and microwave at 30-second intervals until melted, stirring in between. Let cool.
- Whisk sugar into chocolate mixture. Add eggs and vanilla and whisk until smooth. Add flour mixture; stir just until combined.
- Stir together all ingredients for the peanut butter filling.
- Make 4 layers... 2 tablespoons of chocolate batter, 1 tablespoon of peanut butter filling, 1 tablespoon of chocolate batter, 1 teaspoon of peanut butter filling. Swirl top of cupcake batter and filling with a toothpick.
- Bake for 30 minutes rotating halfway through. Transfer pan to a wire rack to cool completely before removing cupcakes.
- Mix frosting ingredients and ice cupcakes after they have cooled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 12 servings | |
| Calories 620 | |
| Calories from Fat 315 | 51% |
| Total Fat 36.52g | 46% |
| Saturated Fat 19.03g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 371mg | 15% |
| Potassium 343mg | 10% |
| Total Carbs 72.14g | 19% |
| Dietary Fiber 3.9g | 13% |
| Sugars 56.97g | 38% |
| Protein 8.79g | 14% |
