Peanut Butter Filled Hot-Fudge Drizzled Chocolate Cupcakes
Yes, that’s a mouthful! I found this recipe on “How Sweet It Is” and decided to make it—would you believe, my reason was that I’m not that fond of peanut butter? I figured I’d be able to resist these treats that I baked for my family. After tasting the moist chocolate cupcake, filled with a peanut butter buttercream frosting, and drizzled with a homemade hot fudge sauce…well, I’m a convert! The frosting has just the right amount of peanut flavor, without being overwhelming. These are so good, and I love the tip on how to easily fill the inside of the cupcake, and to frost them.
Servings 12
Calories 590kcal
Ingredients
FOR THE HOT FUDGE SAUCE:
- 1 cup sugar
- 1 cup dark cocoa powder
- 1 pinch salt
- 2 tablespoons flour
- 1 cup whole milk scalded
- 1 tablespoon butter
- 1 teaspoon vanilla extract
FOR THE CUPCAKES:
- 1 egg
- 3/4 cups brown sugar
- 1/2 cups milk
- 1/2 cup heavy cream plus 1 tablespoon
- 1/2 cup butter melted
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream
- 1 1/8 cup all-purpose flour
- 1/4 cups dark cocoa powder
- 1 1/4 teaspoon baking soda
- 1/2 teaspoons salt
- 1/4 cups homemade hot fudge sauce
FOR THE BUTTERCREAM:
- 1/2 cups Butter Softened
- 2/3 cups peanut butter
- 3 cups powdered sugar you may need 1 more cup
- 1 tablespoon milk have 1-2 more on hand
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Begin by making the hot fudge sauce. You will need 1/4 cup of it for the cupcake batter.
- For the homemade hot fudge sauce:
- Combine sugar, cocoa, salt, and flour in a bowl or pot over a double boiler. Bring milk to a boil in another saucepan or in the microwave. Gradually add hot liquid to sugar mixture. Stir constantly until mixture thickens.
- Once it has reached the desired thickness, remove from heat and stir in butter and vanilla. Drizzle over cupcakes and store the rest of the sauce in the fridge for 1-2 weeks.
- NOTE: I ended up pouring this into a squeeze bottle, which made drizzling it over the cupcakes easier, and then could be poured over ice cream. Loved it!
For the cupcakes:
- Preheat oven to 350 degrees F.
- In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined. Stir in sour cream.
- Sift dry ingredients together and then add to the wet mixture. Mix until batter is smooth, then swirl in fudge sauce.
- NOTE: This batter can be easily hand mixed, but I used a stand mixer.
- Line a muffin tin (12 count) with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool before frosting.
For the frosting:
- 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. Add a pinch of salt and mix until frosting is smooth. If too thick, add more milk; if too thin, add more sugar.
- Put the frosting in a pastry bag fitted with a tip. Poke a hole in the cupcake with the pastry tip and fill the cupcake. Then frost the cooled cupcakes as desired.
- Drizzle the cooled fudge sauce over the cupcakes. Be prepared for some very happy cupcake eaters!
Notes
Recipe Source: How Sweet Eats