This month (& every other month), I am PEANUT BUTTER obsessed. So as you can see the trend is beginning… lots of peanut buttery desserts are coming your way. You’ll have a problem with this if the photo below doesn’t make you so happy.
It makes me a very happy camper. As a warning, I might question you if you’re not into it so just go ahead and lie to me if you’re not.
So why not combine peanut butter cups into dessert – that only seems logical. Am I right?! I’ll answer that. I am. These cupcakes are ultra moist (everyones fav word… sorry!). Like melt in your mouth it’s so damn good. The key to success of these cupcakes however, is the peanut butter mascarpone filling/frosting…. heaven on a cupcake.
Chocolate + Peanut Butter forever.
- Non-stick spray
- 3 tablespoons coconut oil
- 1 stick unsalted butter
- 1/2 cup milk chocolate chips
- 1 cup granulated sugar
- 2 eggs and 1 egg yolk, room temperature
- 2 teaspoons pure vanilla
- 3/4 cups and 2 tablespoons gluten free all purpose flour (regular works fine as well)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup full fat sour cream
- 1/2 cup made hot coffee
- Preheat oven to 350°F.
- I used mini cupcake tins (it will make less if you use the larger tins). If choose not to use cupcake liners, definitely spray your tins with a non-stick spray and if you are using liners, spray them with the non-stick spray so you can get them off the cupcake easily.
- In a pan over medium heat melt together the coconut oil, butter, and chocolate chips (if you're feeling the lazy the microwave does work just fine). Either way make sure to stir frequently. Once its melted remove from heat and let cool completely.
- In a medium bowl, whisk together flour, baking soda and powder, cocoa, and salt .
- In a large bowl whisk together the eggs and egg yolk, the sugar, and the vanilla until smooth.
- Add the cooled chocolate mixture to the large bowl and whisk until smooth.
- Take half of the flour mixture and 1/4 cup of the sour cream and add it to to the large bowl. Stir until just combined. Add the other half of the flour mixture and the other 1/4 cup of the sour cream and again, stir until just combined. DON'T over mix!
- Quickly stir in the hot coffee, again, until just combined.
- Divide the batter evenly into your tins and bake for 15 minutes (until a toothpick comes out clean).
- Let the cupcakes cool COMPLETELY before icing.
- This yields 36 mini cupcakes
- 12 oz mini peanut butter cups, roughly chopped (Trader Joe's has these OR just use the large ones for everything)
- 9 regular peanut butter cups, cut into quarters (I used the ones from Trader Joe's, Reese will work fine, but I'd cut each into sixes)
- 4 oz milk chocolate
- 1 1/2 cups icing sugar
- 5 tablespoons and 1 1/2 cups cold heavy whipping cream
- 3/4 cups creamy peanut butter
- 3/4 cups mascarpone cheese
- In a sauce pan over medium heat, add 5 tablespoons of whipping cream and bring it to a boil.
- Place chocolate in a bowl and once the whipping cream has boiled, pour it over the chocolate and stir it until the chocolate has melted.
- In a large bowl beat the icing sugar, 1 1/2 cups of whipping cream, and peanut butter until just combined. Add mascarpone and beat until there is an even consistency.
- Once your cupcakes are fully cooled, cut the tops off and frost with the peanut butter frosing. Add in mini peanut butter cups to cover centre. Put the top back on and ice the top. Place one piece of the large peanut butter cup on top.