MS Cupcake Recipe Try-outs : Peanut Butter-Filled Chocolate Cupcakes

This is the first cupcake recipe I tried from the Martha Stewart book, and to be honest, I picked this recipe just because we had peanut butter.

Most of recipes in this book requires ingredients, which I wouldn't say exotic, but they sort of are for us living in Asia. Or at least, such a luxury.  Something so ridiculously basic for american as blueberry, would be ridiculously expensive to buy here.
And what a blueberry cupcake be without blueberries?
And if you've tried baking (fail or not, :D) , you'd know just a small difference of consistency and ingredients, go a long long way.
But it should never stop you from trying it out, and this one proves to be a jackpot.
IT DOES mainly call for peanut butter..

 

out of the oven

PB, inside and out!

Here's the recipe (slightly simplified):

Peanut Butter-Filled Chocolate Cupcakes 

Ingredients

2/3 cup all-purpose flour

1/2 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, cut into small pieces

4 oz (100 gr) semisweet chocolate, coarsely chopped

2 oz (50 gr) unsweetened chocolate, coarsely chopped 

3/4 cup sugar

3 large eggs

2 tsp pure vanilla extract

Peanut Butter filling

4 tbsp (1/4 stick) unsalted butter, melted

1/2 cup confectioner's sugar, sifted

3/4 cup smooth peanut butter

1/4 tsp salt

1/2 tsp pure vanilla extract

stir together all ingredients until smooth. use immediately 

Directions: 

1. preheat oven to 160°C (325°F). line standard muffin tin with paper cups

2. whisk together flour, baking powder, salt. 

3. Melt butter and chocolates in a heatproof bowl over a pan of simmering water; stir until melted. Then remove from heat, and let cool slightly. 

4. Whisk sugar into cooled chocolate mixture. Add eggs, and whisk until mixture is smooth, stir in vanilla. 

5. Add flour mixture; stir until well incorporated 

6. Spoon 2 tablespoon of chocolate batter into each lined cup, followed by 1 tablespoon peanut butter filling. Repeat with another tablespoon of batter, and top with 1 teaspoon filling. 

Swirl top of cupcake batter and filling with a wooden skewer or toothpick

7. Bake, rotating tin halfway, until a cake tester inserted in centers come out with only a few moist crumbs attached (40 minutes). not too long, or it will dry out! 

8. Transfer tin to a wire rack to cool completely before removing cupcakes. 

Cupcakes can be stored up to 3 days at room temperature in airtight containers.