Made these using Martha's recipe and they were rich and creamy, no frosting necessary. If you have PB Chocolate fans in your house...these are a winner!
Cupcake
Cupcake
2/3 c flour
1/2 tsp baking powder
1/4 tsp salt
1 stick unsalted butter, cut up
6 oz semisweet chocolate broken up
3/4 c sugar
3 large eggs
2 tsp vanilla
Preheat oven to 325º and line your muffin tin with paper liners.
Whisk together flour, baking powder, and salt. Put butter and chocolate in a bowl over simmering water and stir until melted. Remove and let cool slightly.
Whisk sugar into cooled chocolate mix and set aside. Add eggs and whisk until smooth. Stir in vanilla then lastly stir in flour mixture; stir until well incorporated.
Filling
4 tbsp unsalted butter, melted
1/2 c powdered sugar
3/4 c smooth peanut butter
1/4 tsp salt
1/2 tsp vanilla
Stir together all ingredients until smooth, use immediately.
Stir together all ingredients until smooth, use immediately.
Spoon 2 tbsp chocolate batter into each cup, followed by 1 tbsp of peanut butter filling. Repeat with another tablespoon of batter, and top with a teaspoon of PB filling. Swirl top of cupcake with toothpick to make a marbleized pattern.
Bake, rotating pan halfway through until toothpick inserted comes out with a few moist crumbs - about 40 minutes.
They will keep up to 3 days at room temperature in airtight container...if they last that long.
Go see what Lisa's cooking @
Go see what Lisa's cooking @
Cole's gone to the dogs :) Check her out @
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Stopping by from TMTT