Peanut Butter Stuffed Chocolate Cupcakes

Peanut Butter Stuffed Chocolate Cupcakes

Ingredients:

• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup baking cocoa
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1 cup buttermilk
• 1 cup strong brewed coffee, room temperature
• 1/2 cup canola oil
• 2 large eggs, room temperature
• 1 tsp. vanilla extract

Filling Ingredients:

• 1/2 cup creamy peanut butter
• 3 Tbsp. butter, softened
• 1 cup confectioners’ sugar
• 2 to 4 Tbsp. 2% milk

Ganache Ingredients:

• 2 cups semisweet chocolate chips
• 1/2 cup heavy whipping cream

Peanut Butter Frosting Ingredients:

• 1 cup packed brown sugar
• 4 large egg whites
• 1/4 tsp. salt
• 1/4 tsp. cream of tartar
• 1 tsp. vanilla extract
• 2 cups unsalted butter, softened
• 1/3 cup creamy peanut butter
• Chocolate curls, optional

Directions:

1. Preheat oven to 350 F.
2. In a large bowl, combine first six ingredients. Whisk buttermilk, coffee, oil, eggs and vanilla until blended; add to the dry ingredients until combined. Batter will be very think. Fill paper-lined muffin cups two-thirds full. Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
3. In a small bowl, cream peanut butter, butter, confectioners’ sugar and enough milk to achieve piping consistency.
4. Cut a small hole in the corner of a pastry bag; insert a small round tip. Fill with peanut butter filling. Insert tip into the top center of each cupcake; pipe about 1 tablespoon filling into each.
5. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Dip the top of each cupcake into ganache; place on wire racks to set.
6. In a large heavy saucepan, combine brown sugar, egg whites, salt and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160 F, about 8 to 10 minutes.
7. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 5 minutes. Add butter, 1 tablespoon at a time, beating well after each addition. If mixture begins to look too hot or curdled, place frosting bowl in another bowl filled with hot water for a few seconds. Continue adding butter and beating until smooth. Beat in peanut butter 1 to 2 minutes or until smooth.
8. Place frosting in a pastry bag with large star tip; pipe onto each cupcake. If desired, top with chocolate curls.
9. Store in an airtight container in the refrigerator. Let stand at room temperature before serving.