Last weekend, my lovely wife made several types of cookies to take in to her new coworkers, and it made me realize that I haven’t made any kind of dessert in awhile. Well, we can’t have that now can we? Luckily, I usually have a few recipes bookmarked that fall squarely in the “sinful” category. So without further ado, here are some Chocolate Peanut Butter Cupcakes, courtesy of Annie’s Eats.
I apologize that I don’t have photos of all the steps. In fact, I have nothing at all for the filling. It’s been so long since I’ve done this that I’m out of practice. But here’s the dry ingredients:And the various stages of the cake batter:
To note, I think that this batter would be stretched to make the 24 claimed. I made 23. Of course, maybe I just snitched too much dough. Don’t worry about filling up the cup all the way. I just made sure to add enough batter to sort of ooze over the peanut butter ball before baking.
To frost, I would use a pastry bag, or a ziplock bag with the corner cut off. I accidentally cut off too much, so it came out kind of in a blob. Oh darn.
They we’re delicious. Rich and smooth and not too sweet. Will definitely make again.