Peanut Butter Cream-Filled Devil's Food Cupcakes

Bobby Flay

Recipe courtesy Bobby Flay for Food Network Magazine

Picture of Peanut Butter Cream-Filled Devil's Food Cupcakes Recipe Photo: Peanut Butter Cream-Filled Devil's Food Cupcakes Recipe
Rated 4 stars out of 5
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  • Read 22 Reviews
Total Time:
1 hr 55 min
Prep
1 hr 30 min
Cook
25 min
Yield:
18 cupcakes
Level:
Easy
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Ingredients

For the cupcakes:

For the filling:

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup creamy peanut butter
  • 1 1/4 cups sifted confectioners' sugar

For the ganache:

Directions

Preheat the oven to 325 degrees F. Line one 12-cup and one 6-cup muffin pan with paper or foil cupcake liners.

Make the cupcakes: Sift the cake flour, cocoa powder, baking soda, baking powder and salt together three times. Beat the butter and sugar with an electric mixer at high speed for 15 seconds until combined. Add the eggs, one at a time, beating until each is incorporated. Continue beating until light and fluffy, about 6 more minutes. With the mixer at its lowest speed, beat in one-third of the flour mixture. Beat in the buttermilk and vanilla, then another one-third of the flour mixture. Beat in the coffee and then the remaining flour mixture. Fill the muffin cups halfway and bake for 25 minutes, or until the centers spring back when lightly pressed. Set the pans on a rack to cool.

Make the peanut butter filling: Beat the butter and peanut butter with an electric mixer at medium speed until blended. Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to high and beat for 3 to 5 minutes, until smooth and fluffy. Spoon the filling into a pastry bag fitted with a medium plain tip. Insert the tip into the top of each cooled cupcake and squeeze approximately 1 1/2 tablespoons filling into each cupcake.

Make the ganache frosting: Place the chocolate in a medium bowl. Heat the cream in a small saucepan until scalding. Pour the cream over the chocolate and let sit 1 minute, then whisk until smooth. Let sit 10 minutes, until thick but still pourable. Dunk the tops of the cupcakes into the frosting to coat, then place on a rack and sprinkle with the chopped peanuts. Transfer to the refrigerator for 20 minutes to set.

Photograph by Gentl & Hyers

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Newest Ratings and Reviews

Read all 22 reviews

  • on May 04, 2013

    Flag

    These cupcakes were absolutely amazing. I don't usually follow directions exactly but after reading reviews I decided to and they came out perfect. I used cake flour and unsweetened Dutch processed cocoa powder (which is more expensive. Others said it was messy so I only filled 1/2 full and when baked they didn't come quite to the top of the paper liners so I had to frost with the ganache instead of dipping. I also used salted peanuts to have the salty/sweet taste. It was a time consuming process but if you know that going into it and clean as you go it isn't bad. Will make them again everyone loved them.

    people found this review Helpful.
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  • on February 13, 2013

    Flag

    LOVE LOVE LOVE BOBBY FLAY. I am sure these will be very delicious. Thank you for sharing.

    people found this review Helpful.
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  • on February 12, 2013

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    Everyone loves these cupcakes! They do take some time to make but in the end you have an outstanding treat!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

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