Peanut Butter-Filled Chocolate Cupcakes with Peanut Butter Frosting

Two years ago, on his seventh birthday, my nephew Aiden requested cupcakes with Lego-Men on top. I did my best, and (with my husband's help) came up with this cutie (made out of Twizzlers and a gumdrop), reading a Cinnamon Toast Crunch "book".

Aiden's tastes have grown more sophisticated, and this year he requested peanut butter cupcakes with chocolate frosting. I gave him the inverse, and added peanut butter filling, as well. I think he'll need a huge glass of milk to go with these.

Peanut Butter-Filled Chocolate Cupcakes with Peanut Butter Frosting

One Bowl Chocolate Cupcakes -This is the only chocolate cake recipe I will ever use again. It's perfect.

from Martha Stewart's Baking Handbook

Makes 2 dozen

2 1/2 cups all-purpose flour

1 1/4 cups cocoa powder

2 1/2 cups sugar

2 1/2 tsp baking soda

1 1/4 tsp baking powder

1 1/4 tsp salt

2 large eggs, plus 1 large egg yolk

1 1/4 cups milk

1/2 cup plus 2 tbs vegetable oil

1 1/4 tsp vanilla extract

1 1/4 cups warm water

Preheat oven to 350. Line two standard 12-cup muffin pans with paper liners. Into the bowl of electric mixer, sift together flour, cocoa, sugar, baking soda, baking powder, and salt. Attach bowl to mixer fitted with the paddle attachment; add the eggs and yolk, the milk, oil, vanilla, and warm water. Beat on low speed until smooth and combined, about 3 minutes. Scrape down sides of bowl as needed.

Divide batter evenly among cups, filling each about 2/3 full. Bake, rotating pans halfway through, until a cake tester comes out clean, 20-25 minutes. Transfer to a wire rack to cool.

If filling, use the handle of a small spoon to scoop out a bit of the center of each cupcake. Transfer your filling to a ziploc bag and snip off a bit of the corner of the bag. Pipe the filling into the hollowed out center of your cupcake, then frost.

Peanut Butter Filling

from Martha Stewart's Baking Handbook

Makes enough to fill 18 cupcakes

6 tbs butter, room temperature

3/4 cup powdered sugar

3/4 cup smooth peanut butter

3 tbs heavy cream

In the bowl of an electric mixer fitted with a paddle attachment, combine all ingredients. Mix on medium-high speed until light and fluffy, about 5 minutes, scraping down the bowl with a rubber spatula as you work. Use immediately, or transfer to an airtight container and refrigerate up to 3 days. If refrigerated, let filling stand at room temperature to soften before using.

Peanut Butter Frosting

from Ina Garten

Makes enough to frost 12 cupcakes

1 cup powdered sugar

1 cup creamy peanut butter

5 tablespoons unsalted butter, at room temperature

3/4 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1/3 cup heavy cream

Place the powdered sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.