Is there a better combination than chocolate and peanut butter? There are some other fantastic flavors like chocolate with raspberry and lemon with blueberry, but chocolate and peanut butter is one of my favorites. Seeing as how I've been craving some chocolate and peanut butter, I decided to whip up a batch of chocolate cupcakes with a peanut butter ball center (similar to a buckeye) and topped with a peanut butter buttercream. The results were delicious! In fact, the chocolate cake recipe is so good that I'll be using it for all of my recipes that involve a chocolate cake. Tastiness aside, there were some issues as well.
First, the pb balls sank to the bottom of the batter. I've read that you can roll the pb ball in flour before placing it in the batter, and the flour will help keep the filling suspended. However, I don't think that would have helped since the cake batter is so liquid-y. The result was the pb sinking to the bottom and baking into a peanut butter bottom. It still tasted good, but the peanut butter stuck to the paper a bit which made eating it with the cake a little difficult. Next time I'll add the pb ball after the cupcakes are baked (which is how the recipe is written below).
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| The peanut butter baked to the bottom |
Second, the peanut butter frosting needed a little more milk. It tasted great, but it was a little too stiff to work with and ended up looking a little dry on the finished product. The original recipe for the frosting calls for 3 tablespoons of milk, but I'd probably add around 1-2 more tablespoons of milk to make it a bit more creamy.
Aside from the issues, though, I will definitely make this recipe again!
Chocolate Peanut Butter Bliss
Make the chocolate cupcakes first, and while they are cooling prepare the peanut butter ball filling and the peanut butter buttercream.
Dark Chocolate Cake from Le Petite Brioche
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup Hershey's Special Dark Cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Heat oven to 350°F. Line standard muffin cups with paper baking cups.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter (use a measuring cup with a spout since it is so thin).
- Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely.
- Once cool, cut out a core from the top of the cupcake using a small knife or melon baller. Keep scraps.
- 2/3 cup confectioners' sugar
- 1/2 cup creamy peanut butter
- 2 Tablespoons butter, softened
- 1/4 teaspoon vanilla extract
- In bowl, with mixer on medium speed, mix confectioners' sugar, peanut butter, butter, and vanilla until blended.
- Shape mixture into 24 balls using heaping measuring teaspoons. (Balls will be sticky and don't need to be perfectly shaped).
- Place one ball inside each chocolate cupcake.
- Cover the peanut butter with a cake scrap, if desired.
Peanut Butter Buttercream Frosting from All Recipes
- 1/2 cup creamy butter, softened
- 1 cup creamy peanut butter
- 3 Tablespoons milk, or as needed (I would probably add 1-2 Tablespoons)
- 2 cups confectioners sugar
- Place the butter and peanut butter into a medium bowl, and beat with an electric mixer.
- Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.
- Beat for at least 3 minutes for it to get good and fluffy.
- Ice and garnish cupcakes as desired. I dusted mine with dark cocoa.
