Name: Chocolate Ganache Peanut Butter Cupcakes
Prep time: 55 min
Cook time: 55 min
Yield: 2
Ingredients: 2 cups sugar -; 1-3/4 cups all-purpose flour -; 3/4 cup baking cocoa -; 1/2 teaspoon salt -; 1/2 teaspoon baking soda -; 1/2 teaspoon baking powder -; 1 cup buttermilk -; 1 cup strong brewed coffee, room temperature -; 1/2 cup canola oil -; 2 large eggs, room temperature -; 1 teaspoon vanilla extract -; Filling: -; 1/2 cup creamy peanut butter -; 3 tablespoons unsalted butter, softened -; 1 cup confectioners' sugar -; 2 to 4 tablespoons 2% milk -; GANACHE: -; 2 cups semisweet chocolate chips -; 1/2 cup heavy whipping cream -; PEANUT BUTTER FROSTING: -; 1 cup packed brown sugar -; 4 large egg whites -; 1/4 teaspoon salt -; 1/4 teaspoon cream of tartar -; 1 teaspoon vanilla extract -; 2 cups unsalted butter, softened -; 1/3 cup creamy peanut butter -; Chocolate curls, optional -

Chocolate Ganache Peanut Butter Cupcakes

Recipe information

Cooking:

55 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Ganache Peanut Butter Cupcakes

1. 2 cups sugar -

2. 1-3/4 cups all-purpose flour -

3. 3/4 cup baking cocoa -

4. 1/2 teaspoon salt -

5. 1/2 teaspoon baking soda -

6. 1/2 teaspoon baking powder -

7. 1 cup buttermilk -

8. 1 cup strong brewed coffee, room temperature -

9. 1/2 cup canola oil -

10. 2 large eggs, room temperature -

11. 1 teaspoon vanilla extract -

12. Filling: -

13. 1/2 cup creamy peanut butter -

14. 3 tablespoons unsalted butter, softened -

15. 1 cup confectioners' sugar -

16. 2 to 4 tablespoons 2% milk -

17. GANACHE: -

18. 2 cups semisweet chocolate chips -

19. 1/2 cup heavy whipping cream -

20. PEANUT BUTTER FROSTING: -

21. 1 cup packed brown sugar -

22. 4 large egg whites -

23. 1/4 teaspoon salt -

24. 1/4 teaspoon cream of tartar -

25. 1 teaspoon vanilla extract -

26. 2 cups unsalted butter, softened -

27. 1/3 cup creamy peanut butter -

28. Chocolate curls, optional -

How to cook deliciously - Chocolate Ganache Peanut Butter Cupcakes

1. Stage

Preheat oven to 350°. In a large bowl, combine first 6 ingredients. Whisk buttermilk, coffee, oil, eggs and vanilla until blended; add to the dry ingredients until combined. (Batter will be very thin.) Fill paper-lined muffin cups two-thirds full.

2. Stage

Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

3. Stage

In a small bowl, cream peanut butter, butter, confectioners' sugar and enough milk to achieve piping consistency. Cut a small hole in the corner of a pastry bag; insert a small round tip. Fill with peanut butter filling. Insert tip into the top center of each cupcake; pipe about 1 tablespoon filling into each.

4. Stage

Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Dip the top of each cupcake into ganache; place on wire racks to set.

5. Stage

In a large heavy saucepan, combine brown sugar, egg whites, salt and cream of tartar over low heat. With a hand mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160°, 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 5 minutes.

6. Stage

Add butter, 1 tablespoon at a time, beating well after each addition. If mixture begins to look curdled, place frosting bowl in another bowl filled with hot water for a few seconds. Continue adding butter and beating until smooth. Beat in peanut butter 1-2 minutes or until smooth.

7. Stage

Place frosting in a pastry bag with large star tip; pipe onto each cupcake. If desired, top with chocolate curls. Store in an airtight container in the refrigerator. Let stand at room temperature before serving.