CHOCOLATE GANACHE PEANUT BUTTER CUPCAKES
I've been baking cakes for years and enjoy trying new combinations of flavors and textures. For this peanut butter cupcake 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
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 dozen.
Number Of Ingredients 28
Steps:
- Preheat oven to 350°. In a large bowl, combine first 6 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 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°, 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 bag with large star tip; pipe onto each cupcake. If desired, top with chocolate curls. Store in an airtight container in the refrigerator. Let stand at room temperature before serving.
Nutrition Facts : Calories 498 calories, Fat 33g fat (16g saturated fat), Cholesterol 69mg cholesterol, Sodium 196mg sodium, Carbohydrate 50g carbohydrate (39g sugars, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE FROSTED PEANUT BUTTER CUPCAKES
Cupcakes aren't just for girls! My dad and brothers love peanut butter cups-the inspiration for these goodies. -Alisa Christensen, Rancho Santa Margarita, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cake mix, peanut butter, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature. Add butter and confectioners' sugar; beat until smooth. Frost cupcakes.
Nutrition Facts : Calories 289 calories, Fat 18g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 217mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
PEANUT BUTTER CUPCAKES WITH CHOCOLATE GANACHE ICING
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
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
CHOCOLATE PEANUT BUTTER GANACHE
Made it up - from other recipes on here - thanks for your inspiration again and again and again, fellow Zarians!
Provided by Stacey in BG
Categories Dessert
Time 10m
Yield 1 layer cake
Number Of Ingredients 3
Steps:
- In a heavy saucepan, melt all ingredients - stirring constantly - over low heat.
- Let cool - pour over a delecate cake while slightly warm, or cool totally, whip lightly, and use as icing.
- YUMMO!
Nutrition Facts : Calories 3209.3, Fat 255.1, SaturatedFat 128.5, Cholesterol 326.1, Sodium 720, Carbohydrate 246.6, Fiber 27.8, Sugar 197.6, Protein 51.5
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