Chocolate (dark) Cupcakes with Peanut butter filing

By rperlowitz

Ingredients

• Ganache:
• 3/4 cups + 2 tbl cocoa powder (not Dutch)
• 1/2 cup boiling water
• 1 cup buttermilk
• 1 3/4 flour
• 1 1/4 tsp baking soda
• 1/4 tsp baking powder
• salt
• 1 1/2 sticks + 3 tbsp. butter - soft
• 1 1/2 cup granulated sugar
• 1 eggs
• vanilla
• 1 cup creamy peanut butter
• 2/3 cup confectioners sugar
• 1 cup heavy cream
• 8 oz semisweet chocolate chopped

Preparation

Step 1

350 degrees middle racks
muffin tines (24)

Cup Cakes:
add boiling water to cocoa powder whisk
whisk in butter milk
Sift flour, baking soda, baking powder and salt
Beat 1 1/2 sticks butter and granulated sugar until fluffy
Add eggs, vanilla -- add the flour in batches alternating with cocoa mixture
spoon the batter into the tins
bake 20 to 22 minutes - cool completely

Peanut butter filling (or topping)
beat the peanut butter with 3 tbsp. butter until creamy
sift in confectioners sugar in and beat until fluffy
use a pastry bag if you want to fill the cupcakes - or pipe on top as a topping

Ganache
add semisweet chocolate and cream microwave until melted - mix until smooth
dip cupcakes if filled as a topping