Today is Peanut Butter Cookie Day, but let's change it up just a bit. How about a Peanut Butter filled Cupcake with Black Coffee Frosting? Sounds like breakfast in my house. Won't replace my morning coffee, but definitely goes with it!
INGREDIENTS:
3/4 cup softened butter
1 1/3 cup sugar
1/2 teaspoon vanilla extract
3 eggs
1 3/4 cup flour
1/4 teaspoon baking soda
3/4 teaspoons baking powder
1/2 teaspoon salt
2/3 cup creamy peanut butter
1/2 cup Greek yogurt
DIRECTIONS:
In a bowl cream together the butter and sugar. Stir in the vanilla extract and the eggs, one at a time, until incorporated. In another bowl whisk together the flour, baking soda, baking powder and salt. Slowly incorporate the flour into the butter/sugar mixture. Stir in the peanut butter and Greek yogurt.
Fill a prepared muffin pan each 1/2 full with batter. Bake at 375°F for 18-20 minutes until cooked through and brown around the edges. Allow to cool.
Once the cupcakes are cool use a sharp knife to cut out a small inverted pyramid, and remove. Fill the whole with creamy peanut butter! The easiest way to do this is to pipe the peanut butter into the hole. You can use a pastry bag or use a zip lock bag, cutting the corner.
Black Coffee Frosting:
9 ounces dark chocolate
1/2 cup black coffee
10 tablespoons butter
2-4 tablespoons powered sugar
In a double boiler or a glass bowl set over simmering water, stir together the chocolate and coffee until melted. Remove from heat and whisk in the butter until well incorporated. Taste the frosting, if a little too bitter, whisk in a few tablespoons powdered sugar to taste. Allow to cool until the frosting is spreadable but firm.
Top the cupcakes with candied peanuts, sprinkles, sanding sugar or just a little bit of sea salt.
Photo & recipe courtesy of:
http://www.abeautifulmess.com/2013/05/peanut-butter-and-black-coffee-frosting.html
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