Bobby Flays Peanut Butter Cream-FIlled Cupcakes* Taken from Food Network Magazine

Another great chocolate recipe for Valentines Month. I am hoping that this will be the recipe that will “convince” my sweet Valentine to let me order the matching His and Her’s iPhone covers that have I (half of a heart) on his and (half of a heart) You, so when they sit side by side,the cover’s make a whole heart. Today when I called my little Cupid to tell him what I had just seen on the Today show and could I order them…..well, I’m sure he really wants me to order them, but maybe he pretended that he didn’t want them because he has already ordered them…oh my gosh, I bet that’s it! After I bake these little cupcakes, he will even let me order the Valentine pillow cases that was also being shown for His and Her’s Valentines gifts. Will keep you posted.


1 1/4 cups cake flour

1/2 cup unsweetened cocoa powder

1 teas baking soda

1/4 teas baking powder

1/2 teas salt

1/2 cup (1 stick) unsalted butter, softened, plus 2 tables

1 1/2 cups sugar

3 large eggs, room temp

1/2 cup buttermilk

1 teas vanilla

1/2 cup hot strong coffee


1 stick unsalted butter, softened

1 cup creamy peanut butter

1 1/4 cups powdered sugar


4 oz semisweet chocolate, roughly chopped

1/2 cup heavy cream

1 cup roasted peanuts, chopped

Preheat oven to 325. Line one 12 cup and 1 (6 cup) muffin pan with paper or foil liners.

Make the cupcakes by sifting the flour, cocoa powder, baking soda, baking powder and salt together three times. Beat the butter and sugar with a mixer at high speed for 15 seconds until combined. Add eggs, one at a time, beating until each is incorporated. Continue beating until light and fluffy. About 6 more minutes. With mixer at it’s lowest speed, beat in 1/3 of the flour mixture. Beat in buttermilk and vanilla, then another 1/3 flour mixture. Beat in the coffee and then the remaining flour mixture. Fill the muffin cups 1/2 full and bake for 25 min, or until the centers spring back when lightly pressed. Set the pans on a rack to cool.

Make the peanut butter filling. Beat the butter and peanut butter with a mixer on medium until blended. Reduce speed to low and gradually beat in powdered sugar. Increase the speed to high and beat 3-5 min, until smooth and fluffy. Spoon the filling into a pastry bag fitted with a medium plain tip. Insert the tip into the top of each cooled cupcake and squeeze approximately 1 1/2 tables filling into each cupcake.

Make the ganache by placing the chocolate in a medium bowl. Heat the heavy cream in a small saucepan until scalding. Pour the cream over the chocolate and let sit 1 min. Whisk until smooth. Let sit 10 min until thick but still pourable. Dunk the tops of the cupcakes into the frosting to coat, then place on a rack and sprinkle with the chopped peanuts. Cool completely to serve. 

2 thoughts on “Bobby Flays Peanut Butter Cream-FIlled Cupcakes* Taken from Food Network Magazine

  1. Pingback: Chocolate Peanut Butter Cupcakes | ThinkSweet

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