Chocolate Ganache Peanut Butter Cupcakes Recipe

By Bujvary

Ingredients

• FILLING:
• 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 eggs
• 1 teaspoon vanilla extract
• 1/2 cup creamy peanut butter
• 3 tablespoons unsalted butter, softened
• 1 cup confectioners' sugar
• 2 to 4 tablespoons 2% milk
• GANACHE:
• 2 cups (12 ounces) semisweet chocolate chips
• 1/2 cup heavy whipping cream
• PEANUT BUTTER FROSTING:
• 1 cup packed brown sugar
• 4 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

Details

Servings 24
Preparation time 55mins
Cooking time 75mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine the first six ingredients. Whisk the 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.

Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a small bowl, cream the peanut butter, butter, confectioners' sugar and enough milk to achieve piping consistency. Cut a small hole in the corner of a pastry or plastic 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.

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.

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

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 for 1-2 minutes or until smooth.

Place frosting in a pastry or plastic bag with large star tip; pipe onto each cupcake. Store in an airtight container in the refrigerator. Let stand at room temperature before serving.
Yield: 2 dozen.