TOTAL TIME: 1:30
PREP: 0:40
LEVEL: EASY
SERVES: 24
INGREDIENTS
Cupcakes
- 1¾ c. all-purpose flour
- ½ c. unsweetened cocoa powder
- 1 tsp. baking soda
- ½ tsp. salt
- ½ c. milk
- ½ c. reduced-fat sour cream
- ¾ c. unsalted butter
- 1¼ c. sugar
- ½ c. creamy peanut butter
- 3 large eggs
Peanut Butter Filling
- ½ c. creamy peanut butter
- 3 tbsp. unsalted butter
- 1½ c. confectioners’ sugar
- 3 to 4 Tbsp milk
- Chocolate Frosting
- 2 c. semisweet chocolate chips
- 1 c. reduced-fat sour cream
DIRECTIONS
- Heat oven to 350°F. Line 24 muffin cups with paper liners.
- Whisk flour, cocoa, baking soda and salt in medium bowl until well mixed. In small bowl, whisk milk and sour cream until blended.
- Beat butter and sugar in large bowl with an electric mixer until creamed. Beat in peanut butter until blended. Add eggs, one at a time, until incorporated.
- With mixer on low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture, until just blended.
- Spoon about 1/4 cup batter into each muffin cup. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pan to wire rack to cool completely.
- Beat peanut butter and butter in medium bowl with electric mixer until smooth. On low speed, gradually beat in confectioners' sugar and 3 to 4 Tbsp milk until blended. Beat mixture on high speed 1 minute or until fluffy.
- Spoon filling into a pastry bag fitted with a 1/4-in. plain round tip. Insert tip into the top of each cupcake; squeeze as much filling into the center of each as possible (top of cupcake will bulge slightly).
- Melt chocolate chips in large glass bowl in microwave as package directs. Add sour cream; beat with an electric mixer until fluffy and good spreading consistency. Spread about 2 Tbsp frosting on each cupcake.
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