This past weekend, Rob and I went up to Scarsdale to visit some friends. They have three children, two of which are at cupcake-eating age. The last time we visited, I brought Pumpkin Whoopie Pies, which the kids loved. This time around, I decided to bring cupcakes.
Most people are huge fans of the chocolate and peanut butter combo. I like Reese’s Peanut Butter Cups as much as the next person, but in baked goods, it’s not my favorite flavor combo. But it’s a popular one and proves to be endlessly popular with kids. So I found a recipe and went to work.
The chocolate cupcake and peanut butter/cream cheese filling came from My Man’s Belly (I skipped her peanut butter/white chocolate ganache and chocolate frosting in favor of just peanut butter frosting).
I have two recommendations if you use this recipe:
1.) Fill the cupcake liners only halfway full because they puff up like crazy and will overflow.
2.) When you scoop out the middles of the cupcakes after baking for 15 minutes, DO NOT reuse that batter to cover over the peanut butter/cream cheese filling. I ended up with 18 cupcakes and almost enough new batter to cover them. I would recommend only making 15 cupcakes and using the leftover new batter to cover the middles.
I reused the partially baked batter, and when the cupcakes baked for their final 15 minutes, that batter didn’t look so hot. It tasted fine, but it wasn’t nearly as pretty as the cupcakes that used brand new batter on top. Just a suggestion.
Of course, frosting covers all sins, and the cupcakes turned out pretty good looking, if I do say so myself.
The cupcakes were a big hit with everyone who had one. Our friends’ eldest daughter worked on hers and proclaimed that “the frosting is the bestest part.” I had a few leftover that I gave to another friend of ours here in Brooklyn on Sunday night. A few hours later, he posted on my Facebook page “the Oscar for best peanut butter cupcakes goes to…”
I aim to please, folks. Aim to please.