The Pioneer Woman Tasty Kitchen
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Peanut Butter Stuffed Hot Fudge Cupcakes

4.78 Mitt(s) 23 Rating(s)23 votes, average: 4.78 out of 523 votes, average: 4.78 out of 523 votes, average: 4.78 out of 523 votes, average: 4.78 out of 523 votes, average: 4.78 out of 5

Prep:

Cook:

Level: Easy

System:

12

Description

Easy (one bowl!), fluffy dark chocolate cupcakes with peanut butter buttercream and hot fudge.

Ingredients

  • FOR THE CUPCAKES:
  • 1 whole Egg
  • ¾ cups Brown Sugar
  • ½ cups Milk
  • ½ cups Plus 1 Tablespoon Heavy Cream
  • ½ cups Butter, Melted
  • 1 teaspoon Vanilla Extract
  • 2 Tablespoons Sour Cream
  • 1-⅛ cup All-purpose Flour
  • ¼ cups Dark Cocoa Powder
  • 1-¼ teaspoon Baking Soda
  • ½ teaspoons Salt
  • ¼ cups Homemade Hot Fudge (recipe Below)
  • _____
  • FOR THE BUTTERCREAM:
  • ½ cups Butter, Softened
  • ⅔ cups Peanut Butter
  • 3 cups Powdered Sugar (you May Need 1 More Cup)
  • 1 Tablespoon Milk, Have 1-2 More On Hand If Needed
  • 1 teaspoon Vanilla Extract
  • 1 pinch Salt
  • _____
  • FOR THE HOT FUDGE SAUCE:
  • 1 cup Sugar
  • 1 cup Dark Cocoa Powder
  • 1 pinch Salt
  • 2 Tablespoons Flour
  • 1 cup Boiling Water Or Scalding Milk
  • 1 Tablespoon Butter
  • 1 teaspoon Vanilla Extract

Preparation

For the cupcakes:
Preheat oven to 350 degrees F.

In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined. Stir in sour cream.

Sift dry ingredients together and then add to the wet mixture. Mix until batter is smooth, then swirl in fudge sauce. Line a muffin tin (12 count) with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool before frosting.

For the frosting:
Cream butter and peanut butter together in the bowl of an electric mixer. Add powdered sugar with mixer on low speed and gradually add milk and vanilla extract. Add a pinch of salt and mix until frosting is smooth. If too thick, add more milk; if too thin, add more sugar.

Put the frosting in a pastry bag fitted with a tip. Poke a hole in the cupcake with the pastry tip and fill the cupcake. Then frost the cooled cupcakes as desired.

For the homemade fudge:
Combine sugar, cocoa, salt, and flour in a bowl or pot over a double boiler. Bring water or milk to a boil in another saucepan or in the microwave. Gradually add hot liquid to sugar mixture. Stir constantly until mixture thickens.

Once it has reached the desired thickness, remove from heat and stir in butter and vanilla. Drizzle over cupcakes and store the rest of the sauce in the fridge for 1-2 weeks.

24 Comments

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Avatar of paddlinmadelyn

paddlinmadelyn on 8.5.2011

I made these Wednesday and shared them around the apt. complex. One asked for 2nds and several got back to me with “Those were delicious!” I wish I had made a double recipe! Some asked for the recipe, too. They are definitely at the top of my treat list. I took a photo, but I don’t know how to send it to you. Thanks for sharing this indescribably delicious recipe!

Avatar of HowSweetEats

HowSweetEats on 8.4.2011

superstevies – did you get my reply to you via email/my blog? sorry for the delay, am on vacation!

Avatar of superstevies

superstevies on 8.2.2011

Jessica,
I just have ONE PROBLEM with recipe. I am looking at the step by step recipe and you never show swirling hot fudge sauce into the recipe? However, in the printable recipe it says to swirl in the hot fudge sauce? I am not sure which one is right, also HOW Much of the hot fudge sauce do you swril in if you are also going to use as a topping? SOmetimes baking doesn’t turn out right if proper measurement are not used. These sound great and just want them to turn out right the first time. Thanks for any info. you can give.

Avatar of beccamosley

beccamosley on 7.29.2011

i just drooled a little reading this recipe at work…can’t wait to try!

Avatar of tifferrific

tifferrific on 6.1.2011

This frosting is soooooooooooooo good! I am not lying.

23 Reviews

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Avatar of Shannon

Shannon on 2.23.2013

This is for the cake portion only. The fudge and frosting are very very good, but standard. But the cake? Oh my. Truly the best chocolate cake I have ever tasted. I am asked to make this cake over and over…I have even had people pay me for it!

For those who gave it a low rating, I understand. I had to make this a few times before I got the hang of it. If your cake is dry, it might be because you either didn’t use heavy cream or baked it for even a minute too long. For those who said it wasn’t chocolately enough, it could be that you weren’t using dark cocoa powder. That made a HUGE difference when I made it. This recipe works SO WELL in full size cake form. I’ve also made mini cupcakes and whoopie pies with it…all with wonderful success. Just a fabulous recipe!

Avatar of KimberlyE

KimberlyE on 11.8.2012

These cupcakes are a hit every time I make them! I found the frosting a bit thick to pipe, so I added a little bit more milk to it and whipped it. These are perfect for the peanut butter lovers!

Avatar of erika76

erika76 on 11.12.2011

well as these were “easy” they were also labor intensive and so not one bowl, try like 5 maybe? the frosting is great, hot fudge sauce great but I do agree with several others that this cupcake is dry…unfortunate since I’m serving these at a baby shower tomorrow, hopefully they’ll be liked!

Avatar of Nette Rae

Nette Rae on 9.6.2011

These cupcakes were amazing, I actually had my family tell me they were the best they have ever had…thanks for the recipe.

Avatar of Courtney Kolerich

Courtney Kolerich on 8.25.2011

I made these for a work party this summer and they were a hit! Everyone lived the peanut butter icing and hot fudge.

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