Thursday, September 29, 2011

Peanut Butter Cupcakes

Peanut Butter Cupcakes - yep....they are that good.  And the recipe calls for a peanut butter frosting as well, but I wanted to change it up and put a rich chocolate ganache on top of these - and it made it so good. It's like a cupcake form of a peanut butter cup.  And who doesn't love those?! This is an extremely easy recipe (who doesn't like that?!) and comes together quickly and before you know it, they are baking away in the oven, the smell of peanut butter filling your house.  Once they are all baked off and cooled, time for the frosting.  We all know I'm a huge fan of chocolate, so this comes as no surprise.  I just thought that a peanut butter frosting on top of a peanut butter cupcake would be too much of one taste, why not mix it up?  A teaspoon of chocolate ganache on top of each of them and then let set - all done.  An easy and delicious cupcake, sure to please anyone.

yes please
I dropped them off to my Tuesday Taste Testers, and one just couldn't wait and had to eat one infront of me....amazing she said!  And every time some one new ate one, they all said the same thing "OMG".  If you make these, you will be a hit!

Peanut Butter Cupcakes
makes about 30

1 3/4 cups all purpose flour
1/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
3/4 cup (1 1/2 sticks) butter, room temp
1 1/3 cups granulated sugar
2/3 cup creamy peanut butter
3 large eggs
1/2 tsp vanilla extract
1/2 cup sour cream
6 tbsp butter
6 oz semi sweet chocolate chips
2 tsp light corn syrup

  1. Preheat oven to 375 degrees.  Line standard muffin tins with paper liners.  Whisk together flour, baking soda, baking powder and salt.
  2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.  Reduce speed to low.  Beat in peanut butter until combined.  Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.  Beat in vanilla.  Add flour mixture, and mix until just combined.  Add in sour cream.
  3. Fill each lined cup 2/3 way full.  Bake, rotating tins halfway through, until pale golden and a cake tester inserted in centers comes out clean, about 13 minutes.  Transfer tins to wire racks to cool completely.
  4. Make ganache: Melt butter, chocolate and corn syrup in microwave safe bowl.  Stir until chocolate is smooth and fully melted.  Let stand 10 minutes to thicken.  Spoon a tsp of ganache ontop of each cupcake and let set. 

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