peanut-butter-filled cupcakes

 

the goods:

 

3/4 cup unsweetened cocoa powder, plus more for pan

1 and 1/2 cups all-purpose flour

1 and 1/2 cups granulated sugar

1 and 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon fine salt

2 large eggs

3/4 cup buttermilk

3 tablespoons vegetable oil

6 tablespoons unsalted butter, room temperature

1/2 cup creamy peanut butter

1 and 1/2 cups marshmallow topping

confectioners' sugar, for dusting

 

 

Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray, then dust with cocoa, tapping out excess. In a large bowl, whisk together cocoa, flour, granulated sugar, baking soda, baking powder, and salt. Using a mixer, bet in eggs, buttermilk, oil, and 3/4 cup water on medium until smooth, 3 minutes.

Divide batter among cups and bake until a toothpick inserted in center of a cake comes out clean, about 20 minutes. Let cool in pan on a wire rack 5 minutes, then remove cupcakes and let cool completely on rack.

In a large bowl, using mixer fitted with the paddle attachment, beat butter and peanut butter on high until light and fluffy, 3 minutes; fold in marshmallow topping. Transfer to a zip-top bag and cut off one corner to make a 1/2-inch opening.

 

With a melon baller, scoop out center of each cupcake base and set aside (these pieces will plug cupcakes after filling). Hollow out each cupcake a bit more, discarding crumbs. Fill cavities with peanut butter mixture and replace plugs.

 

 

To serve, dust with confectioners' sugar.

(to store, refrigerate in an airtight container)