peanut butter stuffed hot fudge cupcakes

These cupcakes are amazing. The cupcake itself is so incredibly moist and then it’s filled AND topped with a delicious creamy peanut butter frosting. Peanut butter and chocolate are such an amazing flavor combination. They are simple to whip up but extremely decadent and perfect for an extra special treat.

Ingredients:

recipe adapted from: howsweeteats.com 

For the cupcakes:

1 1/8 c. all-purpose flour

1/4 c. dark cocoa powder (I used Hershey’s Special Dark)

1 1/4 tsp. baking soda

1/2 tsp. salt

3 /4 c. brown sugar

1 egg

1 1/2 tsp. vanilla extract

1/2 c.  milk

1/2 c. plus 1 tbls. heavy cream

1/2 c. butter, melted

2 tbls. sour cream

1/4 c. hot fudge sauce, plus more for decorating

For the Peanut Butter Buttercream:

1/2 c. butter, softened

2/3 c. creamy peanut butter

3 c. powdered sugar

1 tsp. vanilla extract

2 tbls. milk

pinch of salt

Preparation:

For the cupcakes:

Preheat oven to 350 degrees.

Whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until well combined. Stir in sour cream. Sift dry ingredients together and add to wet mixture. Mix until batter is smooth, then swirl in fudge sauce. Line a muffin tin with liners and add 1/4 cup of batter to each cup. Bake for 15-18 minutes. Let cool before frosting.

For the buttercream:
Cream butter and peanut butter together in the bowl of an electric mixer. Add powdered sugar with mixer on low speed and gradually add milk and vanilla extract. Mix until frosting is very smooth and creamy. Frost cupcakes and drizzle with hot fudge sauce as desired.
To fill cupcakes; place buttercream in piping bag with a large pastry tip. Using the pastry tip, poke a hole in the center of the cupcake and fill with buttercream then pipe frosting on top of cupcake.
This guy thinks anything that has just a hint of peanut butter is for him…excuse the dirty dishes and messy counter. I wanted to capture this moment before it was gone!
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