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Chocolate Peanut Butter Cupcakes




Source of Recipe


Kneders - Tami Vincent


List of Ingredients




Kneaders Chocolate Peanut Butter Cupcakes


Cupcakes:

-1 Box Chocolate cake mix

Peanut Butter Mousse

-1 box vanilla mousse.
-2 envelopes unflavored gelatin
-1 cup heavy cream
-1 tsp. vanilla
-1/8 tsp. almond emulsion
-1 1/4 Cups peanut butter
-2 Tbs. corn syrup

Chocolate Ganache

-1 cup heavy cream
-8 oz. semi sweet baking chocolate

Recipe





1. Mix chocolate cake batter as directed.

2. Line cupcake pan with paper liners.

3. Use Ice cream scoop to put batter into liners

4. Bake as directed.

5. Cool completely, may be frozen if desired.

Mousse

1. Mix together mousse and gelatin.


2. Pour cream, vanilla, and almond emulsion into mixing bowl. Mix on 1st speed and pour in mousse mixture.

3. Beat on 2nd speed until stiff

4. Add peanut butter and corn syrup. Mix until all combined.

Ganache

1. Chop chocolate into small pieces and put in small bowl and set aside.

2. Heat cream slowly in a small saucepan until warm to the touch

3. Pour cream over chocolate. Let stand until chocolate is melted.

4. Stir until smooth.

Assembly

1. Make sure cupcakes are cold. My be frozen. Remove baking paper from cupcake.

2. Dip bottom of cupcake in melted chocolate ganache. Place on parchment. If cupcakes are cold, the chocolate will set quickly.

3. With a pastry bag with opening about 3/4 inch diameter, pipe a spiral of peanut butter mousse on top of cupcake.

4. Making sure the ganache is hard on the bottom, pick up cupcake and dip the peanut butter mousse in melted ganache, making sure to leave peanut butter mousse exposed at the bottom.