Last week I made cupcakes for a coworker’s baby shower party favors.
I decided to make chocolate cupcakes with peanut butter filling. I used Ina Garten’s chocolate cake recipe. The cakes were delicious and moist. The special ingredient is a cup of coffee. The coffee intensifies the deep chocolate flavor. The batter was very thin and the cupcake tops ended up being flat. That would be good for making layer cakes; I would have preferred to have more rounded tops for the cupcakes. Next time I’d try cutting down on the liquid to have a thicker batter.
Important! Use foil-lined color cups for nice presentation!
These cups are lined with foil on the inside so the cupcake color and oil don’t show through to the outside. I baked a few cupcakes with some regular paper liners to show you the contrast. You can see how much brighter the colors of the foil-liner are.
Now, the surprise inside – peanut butter filling! The filling was based on Martha Stewart’s peanut butter filling recipe. It’s basically butter, peanut butter, and marshmallow creme. I really like the light texture of the marshmallow creme combined with the peanut butter flavor to cut down on the sweetness. I used Trader Joe’s unsalted creamy peanut butter which has a rich peanut flavor.
To fill the cupcakes: Cut out a circle from the top of the cupcake. Save the top. Hollow out a bit more from the inside of the cupcake to make room for the filling.
Use a piping bag or small spoon to fill the cupcake. Replace the top and you’re ready to decorate!
The frosting is swiss meringue buttercream, colored blue with a combination of royal blue, sky blue, and turquoise colorings. I used a large round tip “6PT” to pipe a simple icing top.
I found these cute royal icing monkeys made by Wilton. They were perfect for the jungle animal theme of the baby shower..