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Cupcakes: Chocolate Peanut Butter Cupcakes

Source of Recipe

From "Taste of Home: Make it! Take it Cookbook"


Recipe Introduction

"I enjoy experimenting with different flavors and textures in my baking. Peanut butter and chocolate are a classic pairing, so I decided to try them in cupcakes. After just one taste, I knew I had a winner."

List of Ingredients

◦ 2 cups sugar
◦ 1� cups all-purpose flour
◦ � cup baking cocoa
◦ � teaspoon salt
◦ � teaspoon baking soda
◦ � teaspoon baking powder
◦ 1 cup buttermilk
◦ 1 cup strong brewed coffee, room temperature
◦ � cup canola oil
◦ 2 large eggs
◦ 1 teaspoon vanilla extract

Filling:
◦ � cup creamy peanut butter
◦ 3 tablespoons unsalted butter, softened
◦ 1 cup confectioners' sugar
◦ 2 to 4 tablespoons milk

Ganache:
◦ 2 cups (12 ounces) semisweet chocolate chips
◦ � cup heavy whipping cream

Peanut Butter Frosting:
◦ 1 cup packed brown sugar
◦ 4 large egg whites
◦ � teaspoon salt
◦ � teaspoon cream of tartar
◦ 1 teaspoon vanilla extract
◦ 2 cups unsalted butter, softened
◦ ⅓ cup creamy peanut butter



Recipe

Preheat the oven to 350� F.
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 to 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. 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� F, about 8 to 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 to 2 minutes or until smooth.

Place the frosting in a pastry or plastic bag with a large star tip; pipe onto each cupcake. Store in an airtight container in the refrigerator. Let it stand at room temperature before serving.


Makes 2 dozen