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cream cheese peanut butter sugar vanilla eggs cake flour cocoa powder baking soda salt sugar vegetable oil vanilla eggs milk heavy cream sugar vanilla
Viewed: 26 - Published at: 7 months agoIngredients
- 10 ounces cream cheese, at room temperature
- 6 ounces peanut butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 1/4 cups cake flour
- 1/2 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/4 cups granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 3 eggs, separated
- 1 1/3 cups whole milk
- 4 cups (1 quart) heavy cream
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla extract
Method
- Preheat the oven to 325 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes).
- For the peanut butter filling: In the bowl of a stand mixer with a paddle attachment, beat the cream cheese and peanut butter until smooth and fluffy.
- Beat in the granulated sugar.
- Beat in the vanilla and eggs, scrape down the sides of the bowl and continue to mix until smooth.
- Set aside.
- For the chocolate cupcake batter: In a medium-sized mixing bowl, sift together the cake flour, cocoa powder, baking soda and salt.
- In the bowl of a stand mixer with a paddle attachment, cream 1 cup of the granulated sugar with the oil.
- Slowly add the vanilla extract and egg yolks to the creamed sugar while mixing, and beat until incorporated.
- In a large mixing bowl using an electric mixer with a whisk attachment, whip the egg whites and remaining 1/4 cup granulated sugar until firm peaks form.
- Do not over-whip.
- Turn the stand mixer on the lowest speed.
- Add the dry ingredients and milk, alternating between the two and scraping down the sides after each addition.
- Mix on medium for 1 minute.
- Using a rubber spatula, gently fold the whipped egg whites into the chocolate batter in three parts.
- Scoop one scoop of the chocolate cupcake batter into each cupcake liner.
- Top with one scoop of the peanut butter filling.
- The liners will be about two-thirds full.
- Bake until the cupcakes are nicely domed and the chocolate bounces back from gentle pressure, about 22 minutes; the peanut butter filling will not be firm.
- Remove from the pans and cool.
- For the frosting: In the bowl of a stand mixer with a whisk attachment, whip the cream, confectioners' sugar and vanilla on medium speed until stiff peaks form.
- Be careful not to over-whip the cream.
- Ice the cooled cupcakes with the frosting using a pastry bag fitted with the desired tip
- This recipe was created by a contestant during a cooking competition.
- The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
