Ingredients
- Cake:
- This recipe, from Jannine Fisk, won 2nd Place in the KAF cupcake contest at the Topsfield Fair. Thanks for sharing, Jannine!
- Jumbo Chocolate “P.B. and J.” Cupcakes
- 1 1/2 cups white sugar
- 1 3/4 cups King Arthur all-purpose flour
- 3/4 cups Dutch-process cocoa
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 2 large eggs
- 1/2 cup honey
- 1 cup buttermilk
- 1 cup strong brewed coffee (cooled)
- 1/2 cup vegetable oil
- 1 tsp. vanilla
- Frosting/Garnish:
- peanut butter frosting (recipe follows)
- chopped peanuts
- chocolate ganache (recipe follows)
- 1 cup seedless raspberry jam
Preparation
Step 1
Preheat oven to 350 degrees F. Line 12 jumbo muffin tin pans with paper liners and set aside. In a large bowl, stir together white sugar, flour, cocoa, baking soda, baking powder and salt. Add eggs, honey, buttermilk, coffee, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Pour batter evenly into prepared pans. Bake 22 - 24 minutes or until a tester inserted in the center comes out clean. Cool in pans for 5 minutes, then turn out onto racks to cool completely. To decorate, place raspberry preserves into a pastry or zip-top bag fitting with a large plain tip. Insert tip into the center of each cupcake and pipe approximately 1 Tbsp. of jam into the center. Frost tops of each cupcake with peanut butter frosting (recipe follows) in a swirl pattern using a star pastry tip. Garnish with a drizzle of chocolate ganache (recipe follows) and chopped peanuts. Top each cupcake with a small dollop of jam and serve. Enjoy!
Peanut Butter Frosting
1/2 cup softened butter
1 cup creamy peanut butter
2 cups confectioner’s sugar
3 Tbsp. half & half
In a medium bowl, cream the softened butter with the peanut butter until smooth. Gradually beat in confectioner’s sugar, then add the half & half one tablespoon at a time until frosting is desired consistency. Beat for 2 -3 minutes or until smooth and fluffy.
Chocolate Ganache
1 cup milk chocolate chips
1/3 cup half & half
Place chocolate chips and half & half in a small bowl. Microwave on high power for 30 – 60 seconds, stirring every 20 seconds until smoot