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Chocolate Ganache Peanut Butter Cupcakes

 Chocolate Ganache Peanut Butter Cupcakes
I've been baking cakes for years and enjoy trying new combinations of flavors and textures. I blended two popular flavors: peanut butter and chocolate. As soon as I took the first bite of these cupcakes, I knew I had created something divine! —Ronda Schabes, Vicksburg, Michigan
24 ServingsPrep: 55 min. Bake: 20 min. + cooling


  • 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 McCormick® Pure Vanilla Extract
  • 1/2 cup creamy peanut butter
  • 3 tablespoons unsalted butter, softened
  • 1 cup confectioners' sugar
  • 2 to 4 tablespoons 2% milk
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1 cup packed brown sugar
  • 4 egg whites

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Chocolate Ganache Peanut Butter Cupcakes (continued)

Ingredients (continued)

  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups unsalted butter, softened
  • 1/3 cup creamy peanut butter


  • Preheat oven to 350°. In a large bowl, combine first six
  • ingredients. Whisk 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 18-20 minutes or until a toothpick inserted near the center
  • comes out clean. Cool 10 minutes before removing from pans to wire
  • racks to cool completely.
  • In a small bowl, cream 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 brown sugar, egg whites, salt and
  • cream of tartar over low heat. With a hand mixer, beat on low speed
  • 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 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.