Each week during Sabrina's violin lesson, I thumb through the latest issue of Everyday Food magazine (when I'm not playing Sudoku on my Kindle Fire). They have some really good recipes in it. (some I've copied down and tried: Simple Crepes, Quinoa Cakes, Pecan Chocolate Chip Pie, Gingerbread mini cakes, Blueberry-Orange cornmeal muffins, Curried Chicken Potpie) Last week I was especially grateful that I passed my recent Glucose Tolerance test, so I could try this one out. I made them for Family Home Evening last night and they are delicious, especially if you like chocolate and peanut butter which I do. The peanut butter filling is also good on graham crackers and with Nutella on bread. Yum! I'm toying with the idea of sending these in for Hyrum's birthday snack at Kindergarten, so I can have another excuse to eat them.
Peanut-Butter-Filled Cupcakes
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Cooking spray
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3/4 cup unsweetened cocoa powder, plus more for pan
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1 1/2 cups all-purpose flour (spooned and leveled)
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1 1/2 cups granulated sugar
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1 1/2 teaspoons baking soda
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3/4 teaspoon baking powder
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3/4 teaspoon fine salt
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2 large eggs
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3/4 cup buttermilk
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3 tablespoons vegetable oil
- 3/4 cup water
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6 tablespoons unsalted butter, room temperature
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1/2 cup creamy peanut butter
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1 1/2 cups marshmallow creme
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Confectioners' sugar, for dusting
Directions
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Preheat oven to 350 degrees. Lightly coat 12 (I made 18 from this recipe) standard muffin
cups with cooking spray, then dust with cocoa, tapping out excess. In a
large bowl, whisk together cocoa, flour, granulated sugar, baking soda,
baking powder, and salt. Using a mixer, beat in eggs, buttermilk, oil,
and water on medium until smooth, about 3 minutes.
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Divide batter among cups and bake until a toothpick inserted
in center of a cake comes out clean, about 20 minutes. Let cool in pan
on a wire rack 5 minutes, then remove cupcakes and let cool completely
on rack.
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In a large bowl, using mixer fitted with the paddle
attachment, beat butter and peanut butter on high until fluffy, 3
minutes; fold in marshmallow topping. Transfer to a zip-top bag and cut
off one corner to make a 1/2-inch opening.
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With a melon baller, scoop out center of each cupcake base
and set aside (these pieces will plug cupcakes after filling). Hollow
out each cupcake a bit more,
discarding eating crumbs. Fill cavities with
peanut butter mixture and replace plugs. (Refrigerate in an airtight
container, up to 1 week.) To serve, dust with confectioners' sugar. (I didn't feel like dusting with confectioners' sugar.)
