I think this title has the record for the number of times “butter” is in a blog title. I’m totally cool with that.
I’m also cool with this
Peanut Butter and Chocolate is pretty much one of the most amazing combinations on the planet. My mother would disagree, but I think 90% of America would think these cupcakes are amazing. Fact.
Chocolate Cupcakes with Peanut Butter Mousse Filling and Peanut Butter Butter Cream
using Hershey’s “Perfectly Chocolate” Chocolate Cake
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Cocoa Powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk (I used almond milk and it was a-okay!)
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
2 oz cream cheese, softened
3/4 cup peanut butter
3/4 + 1/4 cup powdered sugar
1/4 cup heavy cream
1 stick of butter, softened
1/2 teaspoon vanilla extract (optional)
Pre-heat oven to 350F. Combine sugar, flour, cocoa powder, baking soda, baking powder and salt in a large bowl. In another bowl, combine eggs, milk, vegetable oil and vanilla. Add wet ingredients to dry ingredients. Once it’s just about combine, stir in cup of boiling water. Pour 1/4 cup batter into about each lined cupcake pan (makes about 30). Bake 15-18 minutes (depending on your oven) or until a toothpick comes out clean.
Remove cupcakes from cupcake pan immediately and place to cool on a wire rack. Allow to cool completely.
Make mousse filling. Using a hand (or stand) mixer, whip heavy cream. Gradually add in 1/4 cup powdered sugar as it starts to form soft peaks. Beat until stiff, careful not to overwhip. In another bowl, beat together cream cheese and 1/4 cup of peanut butter until smooth. Fold in whipped cream. Chill for about half an hour (you can put it in the freezer to speed this up).
Next make peanut butter butter cream. Beat together peanut butter and butter. Add in powdered sugar (and some vanilla if you’d like) until it reaches a thick enough consistency for frosting, add milk if necessary. If you’d like you can also add some cream cheese to the frosting. It turns out great!
Using a sharp pointed knife, cut out a small circle from each cupcake. Transfer mousse to a ziploc bag and cut off an end to make a sort of piping bag (or put it in a piping bag if you’re fancy pants like that). Pipe some mousse into each cupcake. Next frost as desired (pipe or spread).
Keep them in the fridge until ready to serve.
Peanut Butter and Chocolate is a sure-fire crowd please-r. I took them to an office party. They were a hit. Who doesn’t love a delicious chocolate cupcake with a peanut butter surprise?