Peanut-Filled Devil's Food Cupcakes Recipe | Taste of Home Recipes
lisal154 wants to cook this
24
- Ingredients:
- * 1/2 cup plus 2 tablespoons butter, softened
- * 1-1/2 cups sugar
- * 3 eggs
- * 1 teaspoon vanilla extract
- * 1-1/4 cups cake flour
- * 1/2 cup baking cocoa
- * 1 teaspoon baking soda
- * 1/2 teaspoon salt
- * 1/4 teaspoon baking powder
- * 1/2 cup buttermilk
- * 1/2 cup strong brewed coffee
- * FILLING:
- * 1 cup creamy peanut butter
- * 1/2 cup butter, softened
- * 1-1/4 cups confectioners' sugar
- * GANACHE:
- * 4 squares (1 ounce each) semisweet chocolate, chopped
- * 1/2 cup heavy whipping cream
- * 1/2 cup dry roasted peanuts
Directions:
In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to creamed mixture alternately with buttermilk and coffee. Beat just until combined.
Filled paper-lined muffin cups half full. Bake at 325° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, in a small bowl, cream peanut butter and butter; gradually add confectioners' sugar. Cut a small hole in the corner of a pastry or plastic bag; insert a small tip. Add filling. Push the tip through the bottom of paper liner to fill each cupcake.
For ganache, in a heavy saucepan, melt chocolate with cream over low heat; stir until smooth. Remove from the heat. Cool for 10 minutes or until slightly thickened. Place a heaping tablespoonful of ganache on top of each cupcake; spread toward the edges. Sprinkle with peanuts. Chill for 20 minutes or until set. Refrigerate leftovers. Yield: 2 dozen.
In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to creamed mixture alternately with buttermilk and coffee. Beat just until combined.
Filled paper-lined muffin cups half full. Bake at 325° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, in a small bowl, cream peanut butter and butter; gradually add confectioners' sugar. Cut a small hole in the corner of a pastry or plastic bag; insert a small tip. Add filling. Push the tip through the bottom of paper liner to fill each cupcake.
For ganache, in a heavy saucepan, melt chocolate with cream over low heat; stir until smooth. Remove from the heat. Cool for 10 minutes or until slightly thickened. Place a heaping tablespoonful of ganache on top of each cupcake; spread toward the edges. Sprinkle with peanuts. Chill for 20 minutes or until set. Refrigerate leftovers. Yield: 2 dozen.
