Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes (noun): [chaw-kuh-lit pee-nuht buht-er kuhp-keyks] A moist chocolate cake with sweet peanut butter buttercream frosting dipped in a smooth and creamy chocolate ganache and topped with chopped peanuts.

So I saw a picture of these cupcakes here and thought they looked awesome. I liked the idea of using ganache as a topping rather than a filling for once. I was totally ready to try the recipe until I realized they didn’t give the recipe out. Pretty lame. So, judging from the picture, the description, and my previous cupcake knowledge, I recreated the picture with my own recipe. I used a pretty basic chocolate cupcake recipe, the ganache recipe from my Guinness-Gasms, and just added peanut butter to my standard frosting recipe. These cupcakes reminded me of my recipe for PB&B. They’re delicious, especially if you love the combination of chocolate and peanut butter as much as I do.

INGREDIENTS:

CUPCAKES:

  • ¾ cup (1 ½ sticks) unsalted butter, softened
  • 2 cups sugar
  • 3 eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup cocoa powder
  • 2 tablespoons instant espresso powder
  • 1 ½ cups milk
  • 2 teaspoons vanilla extract
  • 1/2 cup coarsely chopped peanuts (optional)

FROSTING:

  • 1/2 cup (1 stick) unsalted butter, softened
  • ½ cup creamy peanut butter
  • ½ teaspoon vanilla extract
  • 2-4 cups confectioners sugar
  • 1 tablespoon heavy cream

GANACHE:

  • 4 ounces bittersweet chocolate
  • 1/3 cup heavy cream
  • 1 tablespoon unsalted butter, softened

*Note: If you are using this ganache for a filling instead of a topping, you may need to double the recipe

INSTRUCTIONS:

CUPCAKES:

  • Preheat oven to 350 degrees.
  • In a large bowl, beat together butter and sugar until smooth.
  • Add the eggs, one at a time, beating after each addition.
  • In a separate bowl, combine the flour, baking soda, salt, cocoa powder, and espresso powder.
  • Measure out the milk, but do not add it yet.
  • Alternate adding the dry flour mixture and the milk to the butter mixture, beating well after each addition and ending with the dry mixture.
  • Add the vanilla extract and beat to combine.
  • Scoop the finished batter into your cupcake pans and bake for about 25 minutes, or until an inserted knife comes out clean.

FROSTING:

  • Start by beating together the butter and peanut butter in a bowl.
  • Add the vanilla extract, beating to combine.
  • Gradually add in two cups of confectioners sugar, beating well.
  • Add the heavy cream and combine.
  • Gradually add more confectioners sugar to the mixture until it is the right consistency. It should form stiff peaks when mixed.
  • Once the cupcakes have completely cooled, ice the cupcakes!
  • Try not to eat them yet.

GANACHE:

  • Fill a medium sized bowl with the coarsely chopped chocolate.
  • In a skillet, bring the heavy cream to a simmer.
  • Once simmering, pour the heavy cream over the chocolate and mix to melt.
  • Add in the butter and continue to stir until all the chocolate is melted and the mixture is smooth.
  • Dip the top of each cupcake into the ganache and place on a wire rack.
  • Once all of the cupcakes have been dipped, you can add the coarsely chopped peanuts on top.
  • EAT THEM.
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