PEANUT BUTTER CUPCAKES WITH CHOCOLATE GANACHE ICING

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Peanut Butter Cupcakes With Chocolate Ganache Icing image

I have not tried these yet, but the picture of them is incredible and I can't wait to try them. From the Chocolate Bar cookbook. A little more work than a traditonal cupcake but I think it will be worth it.

Provided by Pumpkie

Categories     Dessert

Time 1h30m

Yield 18 serving(s)

Number Of Ingredients 13

1/4 cup peanut butter (good quality and all natural works fine)
6 tablespoons unsalted butter, softened
1 teaspoon pure vanilla extract
1 1/2 cups dark brown sugar
2 eggs
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
8 ounces good quality bittersweet chocolate, coarsley chopped
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons light corn syrup

Steps:

  • Preparing the cupcakes:.
  • Preheat oven to 375.
  • Line a muffin tin with paper cups or spray with non-stick cooking spray.
  • Cream the peanut butter, butter, and vanilla in a large bowl until well mixed.
  • Gradually add the sugar to the mixture, beating until light and fluffy, about 3 minutes.
  • Add eggs one at a time, beating until incorporated.
  • In a separate bowl, sift the flour, baking powder, and salt together.
  • In three alternating batches, add the sifted ingredients and the milk to the batter.
  • Scrape down the sides of the bowl in between additions.
  • Beat until incorporated.
  • Fill the paper cups until just below the rim.
  • Place in the oven and bake for 20 minutes or until a toothpick inserted into cupcakes comes out clean.
  • Do not overbake, check after 15 minutes.
  • Remove from the oven and cool for 10 minutes in the pan before transferring cupcakes to wire racks to cool completely.
  • Preparing the icing:.
  • Place the chocolate in a medium bowl and set aside.
  • In a heavy 1 quart saucepan, using a wooden spoon, combine the cream, butter, and corn syrup and cook over medium heat until hot but not boiling (little beads will form on the sides of the pot).
  • Pour the cream over the chocolate and stir until blended.
  • Let the ganache cool for 15-20 minutes.
  • One by one, carefully dip the top of each cupcake into the ganache.
  • Let the excess ganache drip off before flipping the cupcakes to an upright position.
  • If you prefer a traditional frosting, once the frosting has reached room temperature, cover and refridgerate for 30-45 minutes.
  • Remove, uncover and whip until creamy.

Nutrition Facts : Calories 254.1, Fat 12.9, SaturatedFat 7.1, Cholesterol 56.6, Sodium 148.8, Carbohydrate 32.1, Fiber 0.6, Sugar 18.8, Protein 3.7

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