Double Chocolate Peanut Butter Filled Cupcakes

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/2 cup Peanut butter

• Baking & Spices

  • 1 1/4 cups All-purpose flour, unbleached
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 12 tbsp Cocoa powder, unsweetened
  • 1 cup Milk chocolate chips
  • 4 cup Powdered sugar
  • 1/4 tsp Salt
  • 6 tbsp Solid vegetable shortening
  • 3/4 cup Sugar
  • 2 1/2 tsp Vanilla, pure

• Drinks

  • 1/4 cup Coffee, strong hot

• Dairy

  • 7/8 cup Butter, unsalted
  • 1/2 cup Buttermilk
  • 4 oz Cream cheese
  • 4 tbsp Milk

Found on 365daysofbakingandmore.com

Description

Ingredients

• 1/4 cup strong, hot coffee
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup unsalted butter, room temperature
• 3/4 cup sugar
• 1 1/4 cups unbleached all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup buttermilk
• 1 cup milk chocolate chips
• 4 ounces cream cheese, softened
• 1/2 cup peanut butter
• 1 cup confectioners sugar
• 1/4 cup heavy cream, added a tablespoon at a time.
• 6 tablespoons solid vegetable shortening
• 6 tablespoons unsalted butter, room temperature
• 9 tablespoons unsweetened cocoa powder
• 1 1/2 teaspoons pure vanilla extract
• 3 cups confectioners sugar
• 4 - 6 tablespoons milk

Directions

• Preheat the oven to 350 degrees F. and prepare a 12-cup muffin tin by lining it with cupcake liners.
• In a measuring cup, mix together the coffee and unsweetened cocoa.
• Into a medium bowl, sift together the flour, baking powder, baking soda and salt.
• In a mixing bowl, cream the butter and sugar together until light and fluffy, about 4 minutes.
• Add the eggs, one at a time until well incorporated.
• Mix in the vanilla and coffee.
• Add half of the flour mixture and combine.
• Add half of the buttermilk and combine. Scrape down the sides and bottom of the bowl.
• Add remainder of flour and remaining buttermilk and thoroughly incorporate.
• With a rubber spatula, fold in the milk chocolate chips.
• Spoon into cupcake liners and fill 1/2 to 2/3 full.
• Bake for 15 - 20 minutes or until a cake tester or toothpick inserted into the middle of each comes out clean.
• Allow to cool completely on a wire rack before filling and frosting.
• In mixing bowl, cream together the cream cheese and peanut butter.
• Mix in the confectioners sugar.
• Add the heavy cream, one tablespoon at a time and mix until smooth and creamy, scraping the sides of the bowl.
• Cream the shortening and butter together in the mixing bowl until well combined.
• Add the cocoa powder.
• Mix in the vanilla extract.
• Add half of the confectioners sugar and combine well.
• Thoroughly mix in remaining confectioners sugar.
• Add 4 tablespoons of milk and beat at medium speed until light and fluffy. Add remaining tablespoons of milk, ONE AT A TIME until desired consistency is reached.
• If you find that the frosting is still too dry add more milk by teaspoons, not tablespoons at a time. If too moist add more confectioners sugar by one tablespoon at a time.
• Insert an apple corer or cupcake corer into the middle of each cupcake and remove.
• Pipe enough peanut butter filling into each hole to fill and spread a layer of the filling on the top of each cupcake as well.
• Using the Wilton 1M Open Star decorating tip, frost each cupcake with the chocolate buttercream.