Chocolate Ganache Peanut Butter Cupcakes
Indulge in these delightful cupcakes combining rich chocolate and creamy peanut butter, topped with decadent ganache.
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.