Martin2 sent me this pic and asked if I could make a better rendition than the one in the box. I love it when I am given a baking challenge. It took me awhile to decide how I was going to replicate this. I went online and found some recipes but decided to use the Hershey’s Cocoa Chocolate Cake recipe, America’s Test Kitchen Chocolate Ganache and America’s Test Kitchen Chocolate Buttercream frosting and the basic peanut butter filling recipe. This is a simple and delicious recipe but takes time. If you have a couple of hours, you can bake these awesome cupcakes!
**Prepare the Ganache before starting your cake. It needs to be in the fridge for 45 minutes to cool.**
Chocolate Peanut Butter Filled Cupcakes
Hershey’s Perfectly Chocolate Cake
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa (I used the dark chocolate cocoa)
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1. Preheat oven to 350 degrees. If you are going to bake a cake, grease and flour the baking dish you will be using. Since I did cupcakes, I used paper cupcake liners.
2. Whisk together the dry ingredients.
3. Add the eggs, milk, oil and vanilla extract. Mix on medium speed for 2 minutes.
4. Add boiling water. The batter will be thin.
5. Fill cupcake liners 2/3 full. Tap lightly on counter to lift the air bubbles.
6. Bake 20 minutes. Remove from oven and cool on wire rack.
Peanut Butter Filling
3 Tablespoons softened butter
2/3 cup confectioners sugar, sifted
1 cup peanut butter
Combine above ingredients and mix well
After cupcakes have cooled. Put peanut butter filling in pastry bag with a star tip. Insert tip 3/4 inch into top of cupcake. As you press pull up. You should put about a tablespoon of filling in the cupcake. I gauged it by filling a tablespoon with filling before I started. As I filled the cupcake you can feel it and the top will crack. After I filled with peanut butter filling I frosted the cupcake and topped with a rosette.
1 cup heavy cream
8 ounces of semisweet chocolate (milk or bittersweet or whatever you want to use)
1. Bring cream to boil in small saucepan or in microwave. Place chocolate in medium bowl and pour boiling cream over. Cover with foil and let stand 5 minutes. Whisk until smooth, then cover with plastic wrap and refrigerate until cool and slightly firm, 45 minutes to 1 hour.
2. Transfer cooled chocolate mixture to bowl of standing mixer fitted with whisk attachment; whip mixture at medium speed until fluffy and mousse-like and forms medium-stiff peaks, about 2 minutes.
This is a very fluffy, airy frosting. It is also very rich. I LOVE it. Keep it refrigerated.
Chocolate Buttercream Frosting
10 Tablespoons of butter
pinch of salt
1 cup confectioners sugar
1/2 teaspoon vanilla
4 ounces of semisweet chocolate, melted (I used a combo of semisweet and milk chocolate)
In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and beat at medium speed until incorporated, about 10 seconds, then reduce speed to low and gradually beat in melted chocolate. Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
As I mentioned this is a time consuming treat. It is well worth it though. Enjoy!!