Peanut Butter Filled Chocolate Cupcakes with Chocolate Ganache FrostingFoodista
16 ounces heavy whipping cream
16 ounces semi-sweet chocolate morsels
2/3 cup granulated sugar
2/3 cup light brown sugar (packed)
2 extra large eggs (at room temperature)
2 teaspoons pure vanilla extract
1 cup buttermilk (shaken, at room temperature, If you don’t have buttermilk no worries! Add 1 Tbsp of white vinegar to a bowl and 1 cup of milk- let sit 5 minutes then use needed amount)
1/2 cup sour cream (at room temperature)
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup cocoa powder (good)
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
salted peanuts (Chopped, to decorate, optional)
1 cup creamy peanut butter (Favorite)
1/2 cup powdered sugar
4 tablespoons softened butter
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1I suggest starting by making your ganache first because it takes some time to cool to room temp.
2In a medium-large sized microwave safe bowl heat heavy cream until it SIMMERS not boils. About 3-4 minutes
3Pour chocolate chips into a food processor.
4Add the hot cream.
5Process until creamy.
6Set aside until it cools to room temperature. About 2 hours
8Preheat the oven to 350 degrees F.
9Line cupcake pans with paper liners.
10In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes.
11Lower the speed to medium, add the eggs 1 at a time,
12Add the vanilla and mix well.
13In a separate bowl, whisk together the buttermilk, sour cream, and coffee.
14In another bowl, sift together the flour, cocoa, baking soda, and salt.
15On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.
16Mix only until blended.
17Fold the batter with a rubber spatula to be sure it’s completely blended.
18Pour batter into cupcake pan so each cup is filled about ¾ of the way. I used a gravy ladle and it was almost just enough.
19Bake for 20-25 minutes or until toothpick comes out clean.
20Cool on wire rack.
22In a medium mixing bowl combine softened butter and peanut butter and beat on medium-low.
23Add sifted powdered sugar and continue to beat mixture until smooth and blended.
24Add to a frosting bag with tip.
26Ganache Frosting Final Step:
27Once ganache has cooled to room temperature add to a standing mixer bowl and whisk on high until the frosting is light and fluffy.
28Transfer to a tipped frosting bag and set aside.
29Assembling the cupcakes:
30Once cupcakes have cooled fill each cupcake with pb filling by inserting tip of bag into center of cupcake and lightly squeezing the frosting bag.
31The top of the cupcake with expand slightly.
32Repeat until each cupcake is filled.
33Frost each cupcake by slowly squeezing the bag with the tip slightly touching the cupcake. You can either spin the cupcake or move your bag creating a spiral around the perimeter of the cupcake working your way to the center.
34Top with chopped salted peanuts (optional)
PER SERVING *
|Calories500Calories from Fat280|
|% DAILY VALUE*|
|Calories from Fat280|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.