Peanut Butter Filled Chocolate Cupcakes with Chocolate Ganache Frosting

Yesterday I spent most of the day at my husband’s office. I was actually hoping to get some IT help from his IT guy but he was so busy I ended up just eating their snacks and allowing Scott to simply enjoy my presence =) Can you feel the love?

Hanging out at his office is actually pretty fun. He has a great staff, my Sister-in-Law Kris is his SUPER Assistant/Office manager and her cousin Nicole works there too. It’s a whole world of fun…for me at least. They recently hired a new Marketing Director, AJ.

AJ is a pretty cool guy and is officially 1 year older today. Therefore I stayed up late last night baking these AMAZE-BALL cupcakes for Scott to bring to work. I mean they’re like OHHHMYGAWD Amazing. So tempting that my “oh so prim and proper” husband couldn’t resist dipping the rubber spatula, first into the left over ganache frosting and then into the left over PB filling and then fitting the spatula entirely into his mouth. Through a full mouth I think I made out “That’s wreally guud”. Thanks honey, glad you liked it. This was first thing in the morning and he topped it off with his morning coffee. Breakfast of Champions right there folks! Anyways…Happy Birthday AJ! Hope your day is FANTASTIC!  

On to the good stuff-

FYI: The ganache needs about 2 hours to cool

Makes 16-18 Cupcakes

Frosting Ingredients:

16 oz. Heavy Whipping Cream

16 oz. Semi-Sweet Chocolate Chips

Cupcake Ingredients:

2/3 cup granulated sugar

2/3 cup light brown sugar, packed

2 extra-large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup buttermilk, shaken, at room temperature (If you don’t have buttermilk no worries! Add 1 Tbsp of white vinegar to a bowl and 1 cup of milk- let sit 5 minutes then use needed amount)

1/2 cup sour cream, at room temperature

2 tablespoons brewed coffee

1 3/4 cups all-purpose flour

1 cup good cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon kosher salt

Chopped salted peanuts, to decorate, optional

PB Filling Ingredients:

1 Cup Favorite Creamy Peanut Butter

½  Cup Powdered Sugar

 4 Tbsp. Softened Butter

How To’s:

Frosting:

I suggest starting by making your ganache first because it takes some time to cool to room temp.

In a medium-large sized microwave safe bowl heat heavy cream until it SIMMERS not boils. About 3-4 minutes

Pour chocolate chips into a food processor.

Add the hot cream.

Process until creamy.

Set aside until it cools to room temperature. About 2 hours

Cupcakes:

Preheat the oven to 350 degrees F.

Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes.

 Lower the speed to medium, add the eggs 1 at a time, (This egg crackin pic was stolen from the Taco Cheesecake post bc I’m a dork and forgot to snap 1… oops!)

Add the vanilla and mix well.

(oops forgot to take a pic of vanilla!)

 In a separate bowl, whisk together the buttermilk, sour cream, and coffee.

 In another bowl, sift together the flour, cocoa, baking soda, and salt.

On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.

 Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended.

Pour batter into cupcake pan so each cup is filled about ¾ of the way. I used a gravy ladle and it was almost just enough.

Bake for 20-25 minutes or until toothpick comes out clean.

Cool on wire rack.

Pb Filling:

In a medium mixing bowl combine softened butter and peanut butter and beat on medium-low.

Add sifted powdered sugar and continue to beat mixture until smooth and blended.

Add to a frosting bag with tip.

Set aside.

 

Ganache Frosting Final Step:

Once ganache has cooled to room temperature add to a standing mixer bowl and whisk on high until the frosting is light and fluffy.

Transfer to a tipped frosting bag and set aside.

Assembling the cupcakes:

Once cupcakes have cooled fill each cupcake with pb filling by inserting tip of bag into center of cupcake and lightly squeezing the frosting bag.

The top of the cupcake with expand slightly.

Repeat until each cupcake is filled.

Frost each cupcake by slowly squeezing the bag with the tip slightly touching the cupcake. You can either spin the cupcake or move your bag creating a spiral around the perimeter of the cupcake working your way to the center.

Top with chopped salted peanuts (optional)

Enjoy!!!

Happy Birthday AJ!!

Frosting Ingredients:

16 oz. Heavy Whipping Cream

16 oz. Semi-Sweet Chocolate Chips

Cupcake Ingredients:

2/3 cup granulated sugar

2/3 cup light brown sugar, packed

2 extra-large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup buttermilk, shaken, at room temperature (If you don’t have buttermilk no worries! Add 1 Tbsp of white vinegar to a bowl and 1 cup of milk- let sit 5 minutes then use needed amount)

1/2 cup sour cream, at room temperature

2 tablespoons brewed coffee

1 3/4 cups all-purpose flour

1 cup good cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon kosher salt

Chopped salted peanuts, to decorate, optional

PB Filling Ingredients:

1 Cup Favorite Creamy Peanut Butter

½  Cup Powdered Sugar

 4 Tbsp. Softened Butter

How To’s:

Frosting:

I suggest starting by making your ganache first because it takes some time to cool to room temp.

In a medium-large sized microwave safe bowl heat heavy cream until it SIMMERS not boils. About 3-4 minutes

Pour chocolate chips into a food processor.

Add the hot cream.

Process until creamy.

Set aside until it cools to room temperature. About 2 hours

Cupcakes:

Preheat the oven to 350 degrees F.

Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes.

 Lower the speed to medium, add the eggs 1 at a time,

Add the vanilla and mix well.

 In a separate bowl, whisk together the buttermilk, sour cream, and coffee.

 In another bowl, sift together the flour, cocoa, baking soda, and salt.

On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.

 Mix only until blended.

 Fold the batter with a rubber spatula to be sure it’s completely blended.

Pour batter into cupcake pan so each cup is filled about ¾ of the way. I used a gravy ladle and it was almost just enough.

Bake for 20-25 minutes or until toothpick comes out clean.

Cool on wire rack.

Pb Filling:

In a medium mixing bowl combine softened butter and peanut butter and beat on medium-low.

Add sifted powdered sugar and continue to beat mixture until smooth and blended.

Add to a frosting bag with tip.

Set aside.

Ganache Frosting Final Step:

Once ganache has cooled to room temperature add to a standing mixer bowl and whisk on high until the frosting is light and fluffy.

Transfer to a tipped frosting bag and set aside.

Assembling the cupcakes:

Once cupcakes have cooled fill each cupcake with pb filling by inserting tip of bag into center of cupcake and lightly squeezing the frosting bag.

The top of the cupcake with expand slightly.

Repeat until each cupcake is filled.

Frost each cupcake by slowly squeezing the bag with the tip slightly touching the cupcake. You can either spin the cupcake or move your bag creating a spiral around the perimeter of the cupcake working your way to the center.

Top with chopped salted peanuts (optional)

Enjoy!!!

 My Chocolate cupcake recipe came from one of the best bakers ever Ina Garten

About these ads
This entry was posted in Desserts and tagged , , , , , . Bookmark the permalink.

16 Responses to Peanut Butter Filled Chocolate Cupcakes with Chocolate Ganache Frosting

  1. cruz2lose says:

    I just fainted. OMG THAT LOOKS GOOOOOOOD!!!!

  2. Lauren Kruz says:

    nummy nummy! Imma make these bad boys soon!

  3. Looks soooo amazing. This may have to be a weekend dessert project!

  4. Good News Devotions says:

    Me! on the couch with Chocolate all over me… Don’t think mama would like that …. Blessings Bro Pat

  5. nancycg56 says:

    I made similar cupcakes once ~ delish!

  6. Elaine Williams says:

    Love the picture, he learned how to use a spatula to clean a bowl out at a very young age – a child genius.

  7. 1. SO feeling the love!
    2. You take the best pics.
    3. What is this between you and peanut butter?
    4. YUM :-)

    • 1. LOL there was so much love!
      2. Thank you…I honestly have SO much to learn
      3. I have loved PB my whole life and think it makes EVERYTHING better =)
      4. Agreed
      5. Thanks again for coming back to see what I’m doing over here!

  8. Christine says:

    If you’re ever out in Seattle, you need to come hang out in my kitchen!

  9. It’s so interesting how you take photos every step of the baking process! And I love Ina Garten!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s