Peanut-Filled Devil’s Food Cupcakes
Total TimePrep: 30 min. Bake: 15 min. + cooling
- 1/2 cup plus 2 tablespoons butter, softened
- 1-1/2 cups sugar
- 1 teaspoon vanilla extract
- 3 large Eggland's Best eggs
- 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, cooled
- 1 cup creamy peanut butter
- 1/2 cup butter, softened
- 1-1/4 cups confectioners' sugar
- 4 ounces semisweet chocolate, chopped
- 1/2 cup heavy whipping cream
- 1/2 cup dry roasted peanuts
- Preheat oven to 325°. Line 24 muffin cups with paper liners.
- In a large bowl, beat butter and sugar until crumbly. Add vanilla; beat in eggs, one at a time, mixing well after each addition. In another bowl, whisk together flour, cocoa, baking soda, salt and baking powder; add to creamed mixture alternately with buttermilk and coffee just until blended.
- Filled prepared cups half full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely.
- Using a melon baller, scoop out the center of each cupcake, about 1 inch deep. For filling, beat peanut butter and butter until fluffy. Gradually beat in confectioners' sugar. Pipe or spoon about 1 tablespoon filling into the center of each cupcake.
- For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool until slightly thickened, about 10 minutes. Spoon scant 1 tablespoon ganache over each cupcake, spreading as needed. Sprinkle with peanuts. Refrigerate until set, about 20 minutes. Refrigerate leftovers.
Nutrition Facts1 cupcake: 294 calories, 19g fat (8g saturated fat), 57mg cholesterol, 282mg sodium, 29g carbohydrate (20g sugars, 1g fiber), 6g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Feb 3, 2010
The cupcakes have a nice combination of chocolate and peanutbutter which is always a favorite at our house.
Feb 2, 2010
It was very satisfying but not overwhelming with chocolate, as always chocolate and peanut butter mix harmoniously together!
Jul 14, 2009
The water-based hot chocolate sounds like a great idea! I understand that the coffee is used to enhance the flavor of the chocolate. Unfortunately, even chocolate cannot hide the tase or smell of coffee for me. Nor can I abide having coffee in the house.Thanks so much for your help. I really appreciate it.
Jul 14, 2009
Hi Debbie.In this recipe, the brewed coffe is used to enhance the chocolate flavor.You could use water, instead.Or, what about using a water-based hot chocolate?Yum!
Jul 14, 2009
make a different recipe
Jul 13, 2009
This recipe looks heavenly. My only problem is that I absolutely hate coffee - the smell, the taste, . . . . Is there anything that I can substitue for the coffee?Thanks for your help.Debbie