Peanut-filled Devils Food Cupcakes |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 24 |
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says these are to die for. Ingredients:
1/2 cup plus 2 tablespoons butter, softened |
1-1/2 cups sugar |
3 eggs |
1 teaspoon vanilla extract |
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 ( could be water ) |
filling |
1 cup creamy peanut butter |
1/2 cup butter, softened |
1-1/4 cups confectioners' sugar |
ganache |
4 squares (1 ounce each) semisweet chocolate, chopped |
1/2 cup heavy whipping cream |
1/2 cup dry roasted peanuts |
Directions:
1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in vanilla.
4. Combine the flour, cocoa, baking soda, salt and baking powder; add to creamed mixture alternately with buttermilk and coffee.
5. Beat just until combined.
6. Filled paper-lined muffin cups half full.
7. Bake at 325° for 15-20 minutes or until a toothpick comes out clean.
8. Cool for 10 minutes before removing from pans to wire racks to cool completely.
9. For filling, in a small bowl, cream peanut butter and butter; gradually add confectioners' sugar.
10. Cut a small hole in the corner of a pastry or plastic bag; insert a small tip.
11. Add filling.
12. Push the tip through the bottom of paper liner to fill each cupcake.
13. For ganache, in a heavy saucepan, melt chocolate with cream over low heat; stir until smooth.
14. Remove from the heat. Cool for 10 minutes or until slightly thickened.
15. Place a heaping tablespoonful of ganache on top of each cupcake; spread toward the edges.
16. Sprinkle with peanuts.
17. Chill for 20 minutes or until set.
18. Refrigerate leftovers.
19. Yield: 2 dozen.
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