Peanut Butter Devils Food Cupcakes

Back at the end of April I tweeted about the Dessert First Bake Off at the Bloomfield Bridge Tavern.  A friend of mine planned this benefit for her organization Best Buddies.  Clearly, I thought it was a fantastic idea and couldn’t wait to attend…an evening of devouring sweets get priority on my calendar.  I, of course, decided to make cupcakes.  My sis-in-law Lauren sent me a Bobby Flay cupcake recipe several months ago and it had been on my to-bake-list for a while and quickly settled on it for this occasion.

Though I did not win the prize in my category, I had a BLAST.  I also got to meet one of my absolute favorite bloggers, Jessica from How Sweet It Is…she was one of the judges.  Despite feeling a bit stalkerish, I chatted with her and expressed my love of her blog and the fact that she is born and raised in Pittsburgh.  And like any gathering of Burgh gals, we have a random degree of connection.

You better believe I’ll be entering again next year, and bringing my A-game.  For now, let’s check out these rich chocolaty, peanut buttery cakes of heaven…

picture c/o Jessica from How Sweet It Is*

for the cupcakes, you will need:
½ cup plus 1 tablespoon Dutch-process cocoa powder
½ cup plus 1 tablespoon hot water
2¼ cups all-purpose flour
¾ tsp. baking soda
¾ tsp. baking powder
½ tsp. salt
2 sticks plus 1 tablespoon unsalted butter, at room temperature
1 2/3 cups sugar
3 large eggs, at room temperature
1 tbsp. vanilla extract
¾ cup sour cream

Preheat the oven to 350˚ and line cupcake pans with paper liners. In a small bowl, combine the cocoa powder and hot water and whisk until smooth. In another medium bowl combine the flour, baking soda, baking powder, and salt, and whisk to blend.

Combine the butter and sugar in a medium saucepan set over medium heat. Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4-5 minutes. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla and then the cocoa mixture until smooth. With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated.

Divide the batter evenly between the prepared liners. Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes, rotating the pans halfway through baking. Let cool in the pan about 5-10 minutes, then transfer to a wire rack to cool completely.

for the filling, you will need:
½ cup (1 stick) unsalted butter, room temperature
1 cup creamy peanut butter
1¼ cups sifted confectioners’ sugar

Beat the butter and peanut butter with an electric mixer at medium speed until light and fluffy. Reduce the speed to low and gradually beat in the confectioners’ sugar. Increase the speed to high and beat for 3 to 5 minutes, until smooth and fluffy. Set aside until ready to assemble.

for the ganache, you will need:
7 ounces semisweet chocolate, roughly chopped
¾ cup heavy cream
1 cup roasted peanuts, chopped

Place the chocolate in a medium bowl. Heat the cream in a small saucepan until scalding but not boiling, about 7 minutes or so. Pour the cream over the chocolate and let sit 1 minute, then whisk until smooth. Let sit 10 minutes, until thick but still pour-able.

to assemble:
Using a cupcake corer or a small knife, hollow out a small circle in the center of each cupcake.  Put the buttercream filling in a pastry bag or plastic baggie in order to fill each cupcake.  Be sure to use all of the frosting, so you can smooth an extra layer on the top of each cupcake.  It doesn’t need to be pretty, as you will be dunking it in the ganache momentarily.  Dunk the tops of the cupcakes into the ganache to coat, then place on a rack and sprinkle with the chopped peanuts. Transfer to the refrigerator for 20 minutes to set.

makes: 2 dozen cupcakes
time: approx. 1½ hours
from: Bobby Flay & cupcakes c/o Annie

*I was so excited to eat all of the desserts and meet Jessica that I never even took a picture of my cupcakes.  I saved one for this purpose, but my darling husband ate it.  I was pretty crabby that evening…

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4 Comments

  1. Posted June 4, 2012 at 4:52 pm | Permalink

    Oh! These sound so delicious!

    I found you through our BYW class. Hope you are as excited as me to learn some new blog tips!

    Shelly

    • Ali
      Posted June 21, 2012 at 10:22 pm | Permalink

      Thanks ladies! They were sinfully good!

  2. Posted June 4, 2012 at 9:22 pm | Permalink

    Wow! These look scrumptious!
    Love the combination of chocolate and peanut butter. 🙂
    Thanks for sharing this recipe!

    Wishing you all the best,
    Mary (from BYW 2.0)

  3. Posted June 19, 2012 at 5:54 am | Permalink

    Yum!!!! Been browsing your blog with my cup of tea this morning and am now very hungry 🙂
    Michelle

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