Peanut-Filled Devil’s Food Cupcakes

Name: Peanut-Filled Devil's Food Cupcakes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 dozen.
Ingredients: 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; FILLING:; 1 cup creamy peanut butter; 1/2 cup butter, softened; 1-1/4 cups confectioners' sugar; GANACHE:; 4 ounces semisweet chocolate, chopped; 1/2 cup heavy whipping cream; 1/2 cup dry roasted peanuts

This recipe features a luscious peanut butter filling surrounded by devil's food and then iced with a rich layer of ganache. They're to die for! —Mary Lou Timpson, Colorado City, Arizona

Ingredients

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
FILLING:
1 cup creamy peanut butter
1/2 cup butter, softened
1-1/4 cups confectioners' sugar
GANACHE:
4 ounces semisweet chocolate, chopped
1/2 cup heavy whipping cream
1/2 cup dry roasted peanuts

Directions

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 Facts

1 cupcake: 294 calories, 19g fat (8g saturated fat), 57mg cholesterol, 282mg sodium, 29g carbohydrate (20g sugars, 1g fiber), 6g protein.

Originally published as Peanut Butter Filled Devil's Food Cupcakes in Taste of Home April/May 2007

Reviews

My Review

Click stars to rate

Average Rating:

Anna Agatha

Feb 3, 2010

The cupcakes have a nice combination of chocolate and peanutbutter which is always a favorite at our house.
nicoli06

Feb 2, 2010

It was very satisfying but not overwhelming with chocolate, as always chocolate and peanut butter mix harmoniously together!
dtrouth2

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.
smfeldner

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!
foxylady4033

Jul 14, 2009

make a different recipe
dtrouth2

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