This huge cupcake looks like a cake, inside of which your A surprise will await guests. Lovers will especially be pleased with him peanut butter. After all, as soon as you start cutting marble chocolate peanut muffin, peanut lava will burst out a paste masked under a chocolate sprinkle. It is very tasty will dunk a cupcake and enjoy its characteristic sweet-salty taste. To do this, you need a cake pan with a hole in the middle. And after baking, cover the chocolate muffin with icing, cool well and fill the hole with warm peanut pasta, sprinkled with chocolate topping. Serve right away until the paste has frozen. Very tasty and spectacular! Share with друзьями: 
Time: 2 hour. Difficulty: easy Servings: 10 – 12 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 and 3/4 Art. premium flour
- 1 tsp baking powder
- 1 tsp fine salt
- 110 gr. butter at room temperature
- 2 tbsp. granulated sugar
- 3/4 Art. vegetable oil
- 5 large eggs
- 1 tbsp. l vanilla extract
- 1 tbsp. milk
- 1/4 Art. cocoa powder
- 2 and 1/4 Art. creamy peanut butter
- 240 gr. dark chocolate sliced
- 2 tbsp. l coconut oil
- 0.5 tbsp. peanuts in honey glazed chopped
- 0.5 tbsp. chocolate sprinkles or shtrezel
Recipes with similar ingredients: premium flour, eggs, milk, dark chocolate, cocoa, Peanut butter, coconut oil, vanilla extract, shtrojzel
Recipe preparation:
- Preheat the oven to 175 ° C. Sprinkle with cooking spray round cake pan with a hole of 12 tbsp.
- In a medium-sized bowl, whisk the flour, baking powder, and salt. In a large bowl with an electric mixer at a moderately high whisk butter, sugar and vegetable oil until getting light fluffy mass, about 5 minutes. Drive one at a time eggs, then stir in the vanilla.
- Alternately, in three steps, add the flour into the dough with a spatula and in two milk, starting and ending with flour, and knead homogeneous dough. Pour the dough evenly into two medium bowls. In one pour cocoa powder in a bowl and mix well. Into another bowl stir in 0.5 tbsp. peanut butter. Using a large spoon or spoons for ice cream put in turn two types of dough in the mold for cupcake. Insert a long wooden skewer into the dough to the bottom test them to get a marble pattern.
- Bake the cupcake until the skewer inserted in the center comes out clean, and the cupcake will spring with a light touch, about 40 minutes. Let cool in shape for 10 minutes, then put cupcake on grill, cool completely and refrigerate for about 1 час. Cut the bottom of the cupcake with a serrated knife so that it is even stood on a serving platter.
- Meanwhile, put the chocolate and coconut oil in a bowl medium size and microwave in intervals at 30 seconds, stirring until the chocolate has completely melted and becomes homogeneous, about 1 minute. In another medium bowl for microwave put the remaining 1 and 3/4 tbsp. peanut butter and heat until it becomes warm and fluid like lava, but that’s it will remain a little thicker for about 20 seconds.
- Place the cake pan on the baking sheet. Pour top of the cupcake with chocolate sauce so that it flows down the sides. Sprinkle peanuts on top. Leave for about 1 hour to chocolate froze. Transfer the cupcake to a serving platter. Overfill peanut butter in the hole in the center of the cupcake. Cover completely chocolate toasted peanut butter. Serve immediately.
