What could possibly elevate the classic combination of chocolate and peanut butter? How about adding a layer of irresistible fudge to the mix? These cupcakes take the beloved pairing to new heights by featuring Peanut Butter Fudge as both a filling and topping. The addition of fudge adds a delectable dimension to the traditional flavor duo. Picture sinking your teeth into a fluffy chocolate cupcake, only to discover a luscious core of gooey fudge waiting inside. To complete the indulgence, a smooth and velvety Chocolate Peanut Butter Buttercream crowns each cupcake, ensuring a truly decadent and irresistible treat.
Makes 14 cupcakes
Chocolate Cupcakes
- 1½ cups (190 g) all-purpose flour
- ¼ cup (31 g) unsweetened cocoa powder
- 1 tsp espresso powder (optional)
- 1 tsp baking soda
- ¾ tsp baking powder
- ½ tsp fine sea salt
- ½ cup (120 ml) canola oil
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) brewed coffee or hot water
- 1 tbsp (15 ml) white vinegar
- 2 tsp (10 ml) vanilla extract
Peanut Butter Fudge
- 2 (14-oz [397-g]) cans condensed milk
- ¼ cup (62 g) creamy peanut butter
- 3 tbsp (42 g) unsalted butter, divided
- ½ cup (75 g) chopped peanuts
Chocolate Peanut Butter Buttercream
- ¾ cup (169 g) unsalted butter, at room temperature
- ½ cup (125 g) creamy peanut butter
- 2½ cups (312 g) powdered sugar
- ⅓ cup (42 g) cocoa powder
- 1 tsp vanilla extract
- 1 tbsp (15 ml) milk
To prepare the Chocolate Cupcakes, begin by preheating the oven to 350°F (177°C) and lining 14 cupcake tins with cupcake liners. In a large bowl, sift together the flour, cocoa powder, espresso powder (if using), baking soda, baking powder, and salt; set aside. In another bowl, combine the oil, granulated sugar, coffee, vinegar, and vanilla. Pour the dry mixture over the wet ingredients and whisk briefly until incorporated. Be cautious not to overmix; once there are no more streaks of dry mixture, stop whisking.
Next, evenly distribute the batter among the cupcake liners, filling them about two-thirds of the way. Bake the cupcakes for approximately 18 minutes, starting to check for doneness at the 15-minute mark. Continue baking and checking as needed. To test if the cupcakes are ready, gently press with your finger on top of the cupcakes; if they spring right back, they are done baking. Allow the cupcakes to cool completely before proceeding with filling and frosting.
To prepare the Peanut Butter Fudge, combine the condensed milk, peanut butter, and 2 tablespoons (28 g) of butter in a small saucepan. Cook over medium heat for 12 to 15 minutes, stirring continuously. It's important to keep stirring to prevent the fudge from sticking to the bottom of the pan. Cook until the mixture thickens and becomes fudgy, and you can see the bottom of the pan when running a spatula through the middle of the fudge.
Transfer the fudge to a small bowl and allow it to cool completely. Avoid refrigerating it before filling the cupcakes, as it will become too hard to pipe or spoon. The fudge can be stored covered at room temperature for up to 1 day. Reserve about ⅔ cup (196 g) of the fudge for filling the cupcakes, while the remainder can be rolled into truffles to decorate the top of the cupcakes.
To prepare the truffles for the cupcakes' topping, spread the chopped peanuts evenly on a plate. Line a baking sheet with parchment paper or place small candy-size paper liners on it. Take a small dab of the remaining 1 tablespoon (14 g) of butter and rub it between your palms. Avoid using the entire tablespoon of butter all at once; instead, use it as needed if your hands become sticky while rolling the balls.
Using a spoon, scoop a portion of the reserved fudge and roll it between your palms to form a smooth ball. Roll the fudge ball in the chopped peanuts until coated. Transfer the coated truffle to the prepared baking sheet. Repeat this process until all the fudge is used up. Place the fudge truffles in the refrigerator to firm up for at least a couple of hours or until you're ready to decorate the cupcakes.
To prepare the Chocolate Peanut Butter Buttercream, start by beating the butter in a bowl using an electric mixer until it becomes fluffy and creamy, which should take about 4 minutes. Incorporate the peanut butter into the mixture and continue beating for another minute until fully combined.
In a separate bowl, sift together the powdered sugar and cocoa powder. With the mixer turned off, add the sifted mixture to the bowl containing the butter and peanut butter. Begin mixing on low speed until the ingredients are well combined. Then, increase the speed to medium-high and beat for approximately 1 minute until the mixture becomes creamy.
Next, add the vanilla extract and milk, and mix again until fully incorporated. If the consistency of the buttercream is too runny, gradually add more powdered sugar. Conversely, if the buttercream is too stiff, add additional milk, adjusting the consistency as needed by adding 1 teaspoon at a time until the desired texture is achieved.
To assemble the cupcakes, start by using a spoon to remove the center of each cupcake, creating a space for the filling. Next, either pipe or spoon the reserved Peanut Butter Fudge into the center of each cupcake, ensuring an even distribution of the filling.
Prepare the Chocolate Peanut Butter Buttercream by placing it in a piping bag fitted with your preferred decorating tip. Pipe the frosting onto each cupcake, covering the surface evenly.
To finish, gently place a fudge truffle on top of each cupcake, adding a decorative touch and an extra burst of flavor. Enjoy your delicious Chocolate Peanut Butter Fudge cupcakes!
