FM’s Peanut Butter Cup Cupcakes

After spending so much time dreaming up Cupcake Week earlier this year with Lolly, I’ve been suffering from a very serious disease known as CCW (Cupcake Withdrawal). So when I found out that The Gourmet Girl Magazine was hosting a virtual cupcake crawl this week, I, of course, had to take the necessary course of CCW treatment and conjure up a FM treat to submit.
While brainstorming what to make, I was craving Reese’s Peanut Butter ups, so for my entry in the Summer 2009 Cupcake Crawl I created a cupcake inspired by the peanut butter cup.
This cupcake is made up of a rich devil’s food cake, with a slightly sweet peanut butter and chocolate chip center, and topped with a rich chocolate frosting and a piece of actual peanut butter cup candy.
These cupcakes are good right after making them, but if you can stand to wait a bit longer they are really best after being able to sit and rest for a good six hours. So what are you waiting for? Print out a copy of your “prescription” (aka, the recipe) and whip up a batch of what the doctor ordered.

FM’s Peanut Butter Cup Cupcakes
La Fuji Mama
Makes 30 cupcakes

CAKE
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cups granulated sugar
1 cup (2 sticks) unsalted butter, room temperature
3 large eggs
1 large egg yolk
1 1/4 cups unsweetened cocoa powder, sifted
2 cups ice water

PB FILLING
1 cup creamy peanut butter
3/4 cup confectioners’ sugar
1 egg
1 cup milk
3/4 cup bittersweet chocolate chips

1. Preheat oven to 350 degrees Fahrenheit (position rack in center of oven). Line cupcake tins with paper baking cups and spray lightly over top with cooking spray.

2. Make cake batter: Whisk flour, baking powder, baking soda, and salt in medium bowl to blend.

3. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time, beating well after each addition. Beat in yolk. Add cocoa and beat until well blended.

4. Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition. Set cake batter aside to make PB filling.

5. Make PB filling: Using electric mixer, beat peanut butter, confectioners’ sugar, and egg together. Begin adding in the milk little by little until the mixture is smooth and creamy (and still quite thick). You may or may not use all of the milk depending on the type of peanut butter you use. Stir in chocolate chips.
6. Assemble cupcakes: Spoon several teaspoons of cake batter into each baking cup.
Drop rounded teaspoon of PB filling on top of batter,
then spoon additional batter over PB filling so that it is covered and cups are approximately 3/4 full.

7. Bake for 20-22 minutes. DON’T OVERBAKE! Cool cupcakes completely before frosting.

Rich Chocolate Frosting

12 oz. (2 cups) semisweet chocolate chips
3/8 cup (6 Tbsp.) butter

1. Heat chocolate chips and butter in heavy saucepan on low until melted, stirring constantly until shiny and smooth (will be thick). Spread hot frosting on cooled cupcakes.

OPTIONAL: Top each cupcake with a miniature Peanut Butter Cup (or part of one).