I actually made these cuppycakes once back in November but somehow failed to take any pictures of them. Then a friend of mine came in town to visit a couple months ago, so I made them again... only with a fortuitous accidental modification.
My intention was to make the cake part using the dark chocolate cupcake recipe in this post. That's how I did it the first time I made the chocolate peanut butter cuppycakes, and it came out delicious. However, I accidentally grabbed the wrong chocolate from my pantry, and used 60% cacao instead of 85%.
The cupcakes came out good anyway. They didn't taste like dark chocolate, but they were way more moist than the batch I made with the darker chocolate.
Chocolate Peanut Butter Cuppycakes
(makes 12 cupcakes)
For the cupcakes:
* 3 to 4 oz. good-quality 60% cacao chocolate (I used Ghirardeli)
* 12 tbsp. (1 1/2 sticks) butter
* 1 1/8 c. sugar
* 4 eggs
* 5/8 c. flour
* 1/8 cup cocoa powder, unsweetened
* 3/4 tsp. baking powder
* Pinch salt
For the peanut butter filling (adapted from here):
* 2/3 cup confectioners' sugar
* 1/2 cup creamy peanut butter
* 2 tbsp. butter
* 1/4 tsp. vanilla extract
To make the cupcakes:
Preheat oven to 350 F (I actually preheated mine to 325F).
Chop chocolate and transfer into the bowl of a standing mixer. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
Remove from heat and stir in sugar. Let mixture cool for 10 minutes. Beat in an electric mixer for 3 minutes. Add eggs, one at a time, mixing for 10 seconds between each.
Sift the flour, cocoa powder, baking powder, and salt into the mixture, return to the electric mixer, and mix until blended.
To make the peanut butter filling:
In bowl, with mixer on medium speed, mix confectioners' sugar, peanut butter, butter, and vanilla until blended. Shape mixture into 12 balls. (Balls will be sticky and don't need to be perfectly shaped.) Place balls on waxed paper-lined cookie sheet; set aside.
To assemble and bake:
Scoop batter into cupcake cups (I filled mine pretty full - 2 level scoops with my small cookie scoop, which I think holds 3/4 tbsp). Roll peanut butter filling into balls and place one ball atop each cupcake (do not press down into the batter). Cover with a small amount of batter (I used a small "eating" spoonful).
Bake for 25 minutes or until the tops look cracked and brownie-like and a toothpick inserted in the side (not the center) comes out clean.
I baked these cupcakes for about 25 minutes. Given the fact that they were soft and falling apart, I think they could have stayed in another minute or two but they tasted AWESOME.
Wait until cupcakes cool completely. Then frost with the peanut butter frosting recipe from here.