Chocolate Ganache Peanut Butter Cupcakes Recipe

5 3 5
Chocolate Ganache Peanut Butter Cupcakes Recipe
Chocolate Ganache Peanut Butter Cupcakes Recipe photo by Taste of Home
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Chocolate Ganache Peanut Butter Cupcakes Recipe

Read Reviews
5 3 5
Publisher Photo
I've been baking cakes for years and enjoy trying new combinations of flavors and textures. For this recipe, I blended peanut butter and chocolate. As soon as I took the first bite, I knew I had created something divine! —Ronda Schabes, Vicksburg, Michigan
MAKES:
24 servings
TOTAL TIME:
Prep: 55 min. Bake: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 55 min. Bake: 20 min. + cooling

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 eggs
  • 1 teaspoon vanilla extract
  • FILLING:
  • 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

Directions

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 in 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.
Originally published as Chocolate Ganache Peanut Butter Cupcakes in Cupcakes Bookazine 2013 2013, p7

Nutritional Facts

1 cupcake: 498 calories, 33g fat (16g saturated fat), 69mg cholesterol, 196mg sodium, 50g carbohydrate (39g sugars, 2g fiber), 6g protein.

  • 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
  • FILLING:
  • 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
  1. 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.
  2. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Originally published as Chocolate Ganache Peanut Butter Cupcakes in Cupcakes Bookazine 2013 2013, p7

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Reviews forChocolate Ganache Peanut Butter Cupcakes

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missnatlynn User ID: 1069302 226093
Reviewed May. 9, 2015

"These turned out beautifully! They were worth the extra effort!"

MY REVIEW
homemadewithlove User ID: 4311884 212775
Reviewed Jun. 20, 2014

"Awesome!! These are the best cupcake I've ever made. Everyone loved them. I used a different peanut butter frosting recipe because of time constraints and used chocolate curls."

MY REVIEW
hungryBOHO User ID: 7720657 186236
Reviewed Mar. 17, 2014

"These are the best cupcakes I've ever eaten! Everyone asks for the recipe. I made one change: instead of the shaved chocolate pictured on top of the frosting, I add toasted pecans made by drizzling chopped or halved nuts with Oliverde Mushroom Sage Olive Oil, a packet of Splenda/Stevia, a bit of salt, and toasted in oven for 10 minutes (put in at same time that you are baking cupcakes). I also have used regular chocolate cake mix instead of this recipe, but substituting buttermilk and strong coffee for the water the box mix called for - it turned out pretty good too. The filling, ganache, frosting, and nuts on top make a regular box mix something special."

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