Chocolate Cupcakes
2 cups flour
1/2 cup Ghiradelli sweet ground chocolate
1 1/2 teaspoons baking soda
1/2 cup butter
2 cups sugar
2 eggs
1 1/2 cups milk
2 teaspoons vanilla
Preheat oven to 350 degrees.
Sift together flour, chocolate, and baking soda, and put aside. In the bowl of an electric mixer cream together the butter and sugar until light and fluffy (about 3 minutes). Add eggs one at a time and beat until combined, scraping down sides as needed.
Add the flour mixture in three parts, alternating with the milk in two parts, with the mixer on low speed. Add vanilla and mix until combined.
Use an ice cream scoop to transfer batter to lined cupcake pans. Bake for 15 to 18 minutes.
Caramel filling
I used purchased caramel sauce from the grocery store this time. I do have a good recipe for caramel sauce here, though.
Peanut Butter Butter Cream
2 cups powdered sugar
1 1/2 cups creamy peanut butter
1/2 cup unsalted butter
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk
Beat butter and peanut butter in the bowl of an electric mixer until combined. Add powdered sugar and beat until smooth. Add vanilla. With the mixer running, slowly add milk until desired consistency is reached.
Assembly
Cut a small cone in the top of each cooled cupcake. Spoon in caramel sauce and replace top. Frost as desired.
