Chocolate Peanut Butter Surprise Cupcakes
Chocolate cupcakes with a top secret peanut butter filling dipped in a Chocolate Peanut Butter Ganache and topped with chocolate.
No one complained!
These are amazing and easier than they look, the ganache gives them a glossy finished look and they’re super easy to put together. If you love chocolate and peanut butter than these are definitely worth baking.
Chocolate Peanut Butter Surprise Cupcakes adapted from Annie’s Eats
- 1 cup powdered sugar
- 3/4 cup creamy peanut butter
- 4 tbsp butter, at room temperature
- 1/2 tsp vanilla
- 1 2/3 cups all purpose flour
- 3/4 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup cour cream
- 2 tbsp milk
- 1 tsp vanilla extract
- 8 tbsp unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 large eggs
Peanut butter Ganache
- 1 cup heavy cream
- 1 ½ cups chocolate chip morsels
- 4 tablespoons unsalted butter
- ¾ cup powdered sugar
- ½ cup smooth peanut butter
Preheat the oven to 350 degrees and line 24 cupcake wells with paper liners.
To make the filling, combine all the ingredients in a bowl and beat with a mixer until well combined. (I found I had to add a bit of extra peanut butter as mine felt a little dry.) Roll into 24 1 inch balls and set aside.
For the cupcakes, combine flour, cocoa, baking soda and salt into a bowl and sift or whisk everything together so there are no lumps of cocoa powder. In another bowl, combine the sour cream, milk and vanilla.
In the mixer bowl, combine butter and sugar and beat until light and fluffy, 2-3 minutes. Beat in the eggs one at a time, scraping the sides of the bowl as needed. Turn the mixer to low and add the dry ingredients alternating with the sour cream mixture, beginning and ending with dry ingredients. Mix until just combined.
Spoon a tablespoon of batter in each cupcake liner. Place a peanut butter ball in the middle and then top with remaining batter. Bake 18-22 minutes or until a pick inserted into the middle comes out clean. Cool cupcakes.
While the cupcakes are cooling, In a small saucepan, combine the cream, powdered sugar, chocolate chip morsels and butter over low heat. Bring to a boil, reduce heat and add the peanut butter at the same time. Stir until smooth. Cool the ganache in the fridge for a few minutes and then let sit at room temperature, stirring every 5-10 minutes until it’s thick enough to coat the cupcakes. Dip cupcake tops in the ganache (the ganache should be thick enough that it shouldn’t drip too much) Top with a chocolate if desired.