Double Dark Chocolate Cupcakes with Peanut Butter Filling
Peggy Cullen, the owner of Lucky Star Sweets, fills her tender chocolate cupcakes with a creamy, salty peanut butter mixture; then she dips the tops twice in a rich, silky chocolate ganache frosting. "For some reason most bakers don't fill their cupcakes," says Cullen, "but taking that extra step is no big deal." All you need to do is poke a hole into the top and squeeze in the ultrasimple blend of peanut butter, sugar and butter. Plus: More Dessert Recipes and Tips
Recipe Summary test
The cupcakes are best served the same day they are made, but they can be refrigerated overnight in an airtight container.
Cooking Club Tip: If you don't have a pastry bag with a fitted tip, you can fill these cupcakes by carving a hole in the center (from the top) with a sharp paring knife. Put the filling in a resealable plastic bag and snip off one of the corners. Pipe the filling directly into the hole.