Chocolate Cupcakes with Peanut Butter Filling and Frosting

I'm back!

Now that the school year is almost over I'm going to start my blog back up this summer!

I made this recipe and brought it to my aunt's house for mother's day dessert!

It went over well and I had fun learning how to use a cupcake corer.

I was going to use a package but forgot to add it to my mom's shopping list so I used this recipe instead

Here is the cupcake recipe:

• 10 tablespoons butter softened
• 1 1/4 cups white sugar
• 4 eggs
• 1/4 teaspoon almond extract
• 1 teaspoon vanilla extract

• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup milk

1. Preheat oven to 350 degrees F (175 degrees C). Grease two muffin pans or line with 20 paper baking cups.
2. In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, almond extract and vanilla. Combine the flour, cocoa, baking powder and salt; stir into the batter, alternating with the milk, just until blended. Spoon the batter into the prepared cups, dividing evenly.
3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite frosting.

http://allrecipes.com/Recipe/Easy-Chocolate-Cupcakes/Detail.aspx

This recipe is really easy and made me 24 cupcakes

After they came out of the oven I let them cool and then cored them

To core them you push in the corer to desired depth and then twist and pull up

If you don't have a corer you can improvise with a knife and just cut a circle

After they are cored put the piece you cored back in the hole

Now its time to make the frosting/filling

• 1/2 cup butter, softened
• 1 cup creamy peanut butter

• 3 tablespoons milk, or as needed
• 2 cups confectioners' sugar

1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy

http://allrecipes.com/Recipe/Fluffy-Peanut-Butter-Frosting/Detail.aspx

I put the frosting in a piping bag and filled the hole in the cupcakes almost all the way full and the put the cake piece back in

Then I frosted the top and put them in a air tight container 

They were really good and made just enough

Special thanks

Aunt Tracy for the cupcake corer

Aunt Bobbie for my own awesome tins 

:) :) :) Culinary Artist in Training :) :) :)