Chocolate Cupcakes w/Peanut Butter Whipped Cream Filling
Course: DessertDifficulty: Intermediate
Servings
24
cupcakesPrep time
25
minutesCooking time
30
minutes
Cook Mode
Keep the screen of your device on
Ingredients
2 cups sugar
1 3/4 cup all purpose flour
3/4 cup Hersheys Cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
- KILLER ICING
1/2 cup butter
1 2/3 cup Hershey’s Cocoa
2 cups powdered sugar
1/3 cup milk
1 tsp vanilla
- Peanut Butter Whipped Cream Filling
1 cup whipping cream
3 T powdered sugar
3 T powdered peanut butter
1 tsp vanilla
Directions
- Heat oven to 350 degrees.
- Grease and flour two 9-inch round baking pans.
- Combine dry ingredients in large bowl.
- Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
- Stir in boiling water (batter will be thin).
- Pour into pans.
- Bake for 20 minutes or until wooden pick inserted in enter comes out clean.
- Cool 10 minutes; remove from pans to wire rack. Cool completely.
- Frost with killer Icing (below).
- Killer Icing
- Melt butter. Stir in cocoa. (Adjust ratio of cocoa and powdered sugar depending if you like a sweet or semi sweet icing)
- Alternately, add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed.
- Stir in vanilla
- Peanut Butter Whipped Cream Filling
- In a bowl, beat together whipped cream, powdered sugar, powdered peanut butter, and vanilla until it just begins to get thick. Continue beating until stiff peaks form. Set in the fridge until ready to use.
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