Peanut Butter Filled Cupcakes

Today is a very big day. See today is Noel’s birthday. And not just any birthday–he’s 40 today!

I can’t believe Noel’s birthday has come up so fast. I feel like I’ve been planning for it for months, but somehow I’m still not ready. I have no card, no dinner reservations, nothing. I’m going to blame it on the fact that the combination of Snowmageddon and Snoverkill have kept me stranded in the house since last Friday. Yep, that’s it!

Alright, maybe I was being a little harsh on myself…I do have something for Noel. We’re leaving tomorrow for a cruise through the Western Caribbean! Hopefully seven days in the warm sun will make all of this snow and the shoveling and the muscle pain seem like a distant memory…

And I also made Noel these. They are for him to share with his office mates. Because why should the elementary school tradition of taking cupcakes in for the class on your birthday be just for kids? This is just the warm up act of Noel’s birthday sweets, but man, it’s a good one!

Peanut Butter Filled Cupcakes
Adapted from Martha Stewart’s Cupcakes

For Noel’s work party, I wanted something that was quintessentially Noel–simple, unfussy, and full of his favorite flavors. These cupcakes made me think of a Reese’s cup in cake form, which I thought would be perfect for Noel to share since they are his all time favorite candy. And they turned out JUST perfect! A brownie like cake meets a smooth peanut butter filling–so lovable, just like Noel!

Baker’s Note: The recipe below makes 12 cupcakes, but I doubled it to make 24. The cupcake liners are really full once all of the layers are in there, but the cakes won’t rise too much, making for a perfect sized treat!

Ingredients:

• 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cut into small pieces
• 4 ounces semisweet chocolate
• 2 ounces unsweetened chocolate
• 3/4 cup granulated sugar (I used raw sugar, which I think gave these cupcakes their super textured top)
• 3 large eggs
• 2 teaspoons pure vanilla extract

Peanut Butter Filling:

• 4 tablespoons (1/2 stick) unsalted butter, melted
• 1/2 cup confectioner’s sugar, sifted
• 3/4 cup smooth peanut butter
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract

To make: Combine ingredients and stir until smooth. Use immediately.

Cupcake Directions:

Preheat oven to 325 degrees. Line a standard muffin tin with paper liners–if you’re making for Noel, use orange and black polka dots! Whisk together flour, baking powder and salt. Put butter and chocolates in a heatproof bowl and melt in the microwave, checking every 30 seconds to see if melted. Allow chocolate to mostly melt, then remove from microwave and stir until smooth.

Whisk granulated sugar into chocolate mixture. Add eggs, and stir until smooth. Add vanilla. Add flour mixture; stir until well incorporated, making sure to scrape the bottom to fully mix the flour in.

Spoon 2 tablespoons chocolate batter into each lined cup (a cookie scoop works well here!), followed by 1 tablespoon peanut butter filling. Repeat with another tablespoon of batter.

Bake, rotating tin halfway through, until a cake tester inserted in center comes out with only a few moist crumbs attached, about 40 minutes. Transfer tin to a wire rack to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.

Happy Birthday Noel! I’m so happy to celebrate it with you!

And for you dear readers, I’ve left you a few things for while I’m away. And Eileen will be checking in with a guest post! Have a happy Valentine’s Day, President’s Day, and all that jazz–and for you in Baltimore, I wish you a week without snow!

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