Peanut Butter Stuffed Hot Fudge Cupcakes
Peanut Butter Stuffed Hot Fudge Cupcakes
Ingredients
Dark Chocolate Cupcakes
- 1 1/8 cups all purpose flour
- 1/4 cup dark cocoa powder
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup + 1 tablespoon heavy cream
- 1/2 cup butter, melted
- 2 tablespoons sour cream
- 1/4 cup homemade fudge sauce (recipe below)
Peanut Butter Buttercream
- 1/2 cup butter, softened
- 2/3 cup peanut butter
- 3-4 cups of powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons of milk
- pinch of salt
Dark Chocolate Fudge Sauce
- 1 cup sugar
- 1 cup dark cocoa powder
- 2 tablespoons flour
- pinch of salt
- 1 cup boiling water or scalding milk
- 1 tablespoon of butter
- 1 teaspoon of vanilla
Instructions
- 1
Preheat oven to 350 degrees.
- 2
In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, heavy cream, melted butter and vanilla, and mix until combined. Stir in sour cream.
- 3
Sift dry ingredients together and add to the wet mixture. Mix until batter is smooth, then swirl in the fudge sauce.
- 4
Line a muffin tin with liners and, using a 1/4 cup measure, add batter to each cup.
- 5
Bake for 15-18 minutes. Let cool before frosting.
- 6
Cream butter and peanut butter together in the bowl of an electric mixer.
- 7
Add powdered sugar with the mixer on low speed and gradually add milk and vanilla extract.
- 8
Mix until frosting is smooth. If too thick, add more milk; if too thin, add more sugar.
- 9
Frost cupcakes as desired.
- 10
Combine sugar, cocoa, salt, and flour in a bowl or pot over a double boiler.
- 11
Bring water or milk to a boil.
- 12
Gradually add the hot liquid to the sugar mixture, stirring constantly until the mixture thickens.
- 13
Once the desired thickness is reached, remove from heat and stir in butter and vanilla.
- 14
Drizzle over cupcakes and store the rest of the sauce in the fridge for 1-2 weeks.




