Peanut Butter and Chocolate Cupcake Surprise — All your favorite flavors come together in a single cupcake: a moist chocolate base, a hidden Reese’s peanut butter cup baked inside, silky chocolate Swiss meringue frosting, a glossy chocolate pour, sprinkles for cheer, a Reese’s on top and a maraschino cherry to finish.
Peanut Butter and Chocolate Cupcakes
I’m always glad when March arrives — February is my busiest baking month with so many birthdays to celebrate. For my husband’s 40th we kept the celebration small and simple: a quiet, classic yellow butter cake with chocolate frosting. For our little guy’s birthday I went all out. He requested chocolate and peanut butter cupcakes, so I kept a rich chocolate cupcake base, tucked a miniature Reese’s cup inside each liner before baking, and finished them with a chocolate Swiss meringue, a warm chocolate pour, sprinkles, a Reese’s on top and a cherry. He loved them — he’s a fan of cherries and peanut butter never misses.
A few tips:
- Frost the cupcakes, then freeze them for ten minutes before you drizzle the chocolate pour; this prevents the frosting from melting.
- Make the cupcakes up to a day ahead and store them in an airtight container at room temperature, or refrigerate for up to three days.
- The frosting can be made up to three days in advance and refrigerated, or frozen for up to two weeks. Bring it to room temperature and re-whip slightly before using if needed.
Peanut Butter and Chocolate Cupcake Surprise
Yields 12 cupcakes
Preparation: Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
Ingredients:
Dark Chocolate Cupcakes:
- 8 tablespoons unsalted butter, cut into pieces
- 2 ounces bittersweet chocolate, chopped
- 1/2 cup Dutch-processed cocoa powder
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon table salt
- 1/2 cup sour cream
Chocolate Swiss Meringue:
- 5 large egg whites
- 1 1/2 cups granulated sugar
- 4 sticks (2 cups) unsalted butter, diced and softened
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 10 ounces bittersweet chocolate, melted and cooled
Chocolate Pouring Sauce:
- 2/3 cup dark chocolate, chopped
- 2 tablespoons heavy cream
- 4 tablespoons powdered sugar, sifted
- 4–5 tablespoons warm water, as needed
Instructions:
Dark Chocolate Cupcakes:
1. Place the butter, chopped chocolate and cocoa powder in a heatproof bowl set over a saucepan with two inches of simmering water. Stir gently until butter and chocolate melt and the mixture is smooth. Remove from heat and let it cool until warm to the touch.
2. Whisk the flour, baking soda and baking powder in a small bowl to combine.
3. In a separate bowl, whisk the eggs, sugar, vanilla and salt until combined. Add the cooled chocolate mixture and whisk to combine. Sift one-third of the flour mixture over the chocolate mixture and whisk until combined. Stir in the sour cream. Sift and fold in the remaining flour mixture until the batter is smooth and thick.
4. Fill each lined muffin well about one-quarter full. Place one miniature Reese’s peanut butter cup into each well, then cover with batter until each cup is about two-thirds full.
5. Bake 18–20 minutes, or until a skewer inserted into the cake (not the candy) comes out clean. Cool cupcakes to room temperature before frosting, about 30 minutes.
Recipe adapted from Cook’s Illustrated.
Chocolate Swiss Meringue:
1. Combine egg whites and sugar in a heatproof bowl set over simmering water. Whisk constantly until the mixture reaches 150°F and the sugar has dissolved.
2. Transfer to a stand mixer fitted with the whisk attachment and beat on medium speed until the mixture cools and doubles in volume.
3. With the mixer running, add the softened butter a few pieces at a time until fully incorporated. Add salt and vanilla, then sift in the cocoa powder. Fold in the cooled melted chocolate and continue beating until smooth and silky. If the frosting appears soft, refrigerate briefly and re-whip before using.
Chocolate Pouring Sauce:
1. Place chocolate and heavy cream in a heatproof bowl over simmering water. Let sit 2–3 minutes to melt, then stir gently until smooth.
2. Add sifted powdered sugar and mix to combine. Add warm water, one tablespoon at a time, stirring after each addition until the sauce reaches a pourable consistency. Keep warm for assembly; reheat gently if it cools too much.
Assembly:
1. Pipe or spread the chocolate Swiss meringue onto cooled cupcakes. Freeze the frosted cupcakes for ten minutes to firm the frosting.
2. Warm the chocolate pouring sauce if necessary and drizzle over each frosted cupcake. Add sprinkles while the sauce is wet. Top each cupcake with a Reese’s peanut butter cup, add an extra dab of frosting if desired, and finish with a maraschino cherry.