Name: Peanut-Filled Devil's Food Cupcakes
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: 1/2 cup plus 2 tablespoons butter, softened -; 1-1/2 cups sugar -; 1 teaspoon vanilla extract -; 3 large eggs, room temperature -; 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, cold -; 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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Peanut-Filled Devil's Food Cupcakes

1. 1/2 cup plus 2 tablespoons butter, softened -

2. 1-1/2 cups sugar -

3. 1 teaspoon vanilla extract -

4. 3 large eggs, room temperature -

5. 1-1/4 cups cake flour -

6. 1/2 cup baking cocoa -

7. 1 teaspoon baking soda -

8. 1/2 teaspoon salt -

9. 1/4 teaspoon baking powder -

10. 1/2 cup buttermilk -

11. 1/2 cup strong brewed coffee, cold -

12. Filling: -

13. 1 cup creamy peanut butter -

14. 1/2 cup butter, softened -

15. 1-1/4 cups confectioners' sugar -

16. GANACHE: -

17. 4 ounces semisweet chocolate, chopped -

18. 1/2 cup heavy whipping cream -

19. 1/2 cup dry roasted peanuts -

How to cook deliciously - Peanut-Filled Devil's Food Cupcakes

1. Stage

Preheat oven to 325°. Line 24 muffin cups with paper liners.

2. Stage

In a large bowl, beat butter and sugar until crumbly. Add vanilla; beat in eggs, 1 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.

3. Stage

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.

4. Stage

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.

5. Stage

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.