Chocolate Ganache Peanut Butter Cupcakes

Why Make This Recipe

Chocolate Ganache Peanut Butter Cupcakes are a delightful treat that combines the rich flavors of chocolate and creamy peanut butter. These cupcakes are perfect for any occasion, whether it’s a birthday party, a casual gathering, or just a sweet indulgence. The icing on the cake is the decadent ganache that adds an extra layer of richness. Plus, who can resist a cupcake filled with creamy peanut butter?

How to Make Chocolate Ganache Peanut Butter Cupcakes

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
• 1 cup confectioners’ sugar
• 2 to 4 tablespoons 2 percent 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)

Directions

1. Preheat the oven to 350 degrees.
2. In a large bowl, combine the first six ingredients: sugar, flour, cocoa, salt, baking soda, and baking powder.
3. In another bowl, whisk together the buttermilk, coffee, oil, eggs, and vanilla until blended.
4. Add the wet ingredients to the dry ingredients and mix until combined; the batter will be thin.
5. Fill paper-lined muffin cups two-thirds full.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Cool for 10 minutes before removing the cupcakes from the pans to wire racks to cool completely.
8. In a small bowl, cream together the peanut butter, butter, confectioners’ sugar, and enough milk to achieve a piping consistency.
9. Fill a pastry bag with the peanut butter filling, insert the tip into the top center of each cupcake, and pipe in about 1 tablespoon of filling.
10. For the ganache, place the chocolate chips in a bowl. Bring the cream just to a boil and pour it over the chocolate chips. Whisk until smooth.
11. Dip the top of each cupcake into the ganache and set them on racks to set.
12. For the peanut butter frosting, combine brown sugar, egg whites, salt, and cream of tartar in a saucepan over low heat and beat until the mixture reaches 160 degrees. Pour into a bowl, add vanilla, and beat until stiff peaks form.
13. Gradually add the butter and beat until smooth. Mix in the peanut butter until fully combined.
14. Pipe the peanut butter frosting onto each cupcake and top with chocolate curls if desired.
15. Store in an airtight container in the fridge and let stand at room temperature before serving.

How to Serve Chocolate Ganache Peanut Butter Cupcakes

Serve these irresistible cupcakes at room temperature. They are perfect for sharing at parties or enjoying as a sweet treat with coffee or tea. You can even decorate them with additional chocolate curls or a sprinkle of crushed peanuts for an extra touch.

How to Store Chocolate Ganache Peanut Butter Cupcakes

Keep the cupcakes in an airtight container in the refrigerator to maintain freshness. Before serving, let them sit at room temperature for about 15-20 minutes, so they can soften slightly and the flavors can enhance.

Tips to Make Chocolate Ganache Peanut Butter Cupcakes

• Ensure your eggs and buttermilk are at room temperature before starting to make the cupcakes for better blending.
• When making the ganache, whisk carefully to avoid any lumps and achieve a smooth finish.
• Use a piping bag to fill the cupcakes and decorate them for a professional look.

Variation

You can make a chocolate frosting instead of peanut butter frosting for a different flavor. Simply use chocolate buttercream frosting over the ganache for an all-chocolate option.

FAQs

Q: Can I make these cupcakes ahead of time?
A: Yes, you can bake the cupcakes a day in advance and store them in an airtight container. Add the ganache and frosting on the day you plan to serve them.

Q: How do I know when the cupcakes are done baking?
A: Insert a toothpick into the center of a cupcake. If it comes out clean, they are ready to take out of the oven.

Q: Can I use natural peanut butter instead of creamy peanut butter?
A: You can, but natural peanut butter may alter the texture of the filling. Make sure to stir it well before using.

Chocolate Ganache Peanut Butter Cupcakes

Indulge in these delightful cupcakes combining rich chocolate and creamy peanut butter, topped with decadent ganache.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dessert, Sweet Treat

Cuisine American

Servings 12 servings

Calories 410 kcal

Ingredients

  

Cupcake Batter

• 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 Should be at room temperature
• 1 cup strong brewed coffee Room temperature
• 1/2 cup canola oil
• 2 large eggs Should be at room temperature
• 1 teaspoon vanilla extract

Peanut Butter Filling

• 1/2 cup creamy peanut butter
• 3 tablespoons unsalted butter
• 1 cup confectioners’ sugar
• 2 to 4 tablespoons 2 percent milk Adjust for piping consistency

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 for decoration

Instructions

 

Preparing the Cupcakes

• Preheat the oven to 350 degrees.
• In a large bowl, combine the first six ingredients: sugar, flour, cocoa, salt, baking soda, and baking powder.
• In another bowl, whisk together the buttermilk, coffee, oil, eggs, and vanilla until blended.
• Add the wet ingredients to the dry ingredients and mix until combined; the batter will be thin.
• Fill paper-lined muffin cups two-thirds full.
• Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
• Cool for 10 minutes before removing the cupcakes from the pans to wire racks to cool completely.

Making the Fillings

• In a small bowl, cream together the peanut butter, butter, confectioners’ sugar, and enough milk to achieve a piping consistency.
• Fill a pastry bag with the peanut butter filling, insert the tip into the top center of each cupcake, and pipe in about 1 tablespoon of filling.

Preparing the Ganache

• For the ganache, place the chocolate chips in a bowl.
• Bring the cream just to a boil and pour it over the chocolate chips. Whisk until smooth.
• Dip the top of each cupcake into the ganache and set them on racks to set.

Making the Frosting

• For the peanut butter frosting, combine brown sugar, egg whites, salt, and cream of tartar in a saucepan over low heat and beat until the mixture reaches 160 degrees.
• Pour into a bowl, add vanilla, and beat until stiff peaks form.
• Gradually add the butter and beat until smooth. Mix in the peanut butter until fully combined.
• Pipe the peanut butter frosting onto each cupcake and top with chocolate curls if desired.

Notes

Store in an airtight container in the fridge and let stand at room temperature before serving. Ensure your eggs and buttermilk are at room temperature before starting. When making ganache, whisk carefully to avoid lumps.

Keyword Chocolate Ganache, Cupcakes, Dessert, Peanut Butter