Monday, May 2, 2011

.......PEANUT BUTTER CUPCAKES....... filled with dark chocolate ganache

So, I am terrible at following recipes because I like to experiment with everything I make. If you know anything about baking, you can guess how a lot of my creations turn out. They don't. This time, however, I let my creativity run in choosing the type of cake, icing, and ganache for these cupcakes, but thankfully I forced myself to stick to the recipes that I found. I am really excited about how they turned out. Beautiful. But, most importantly....DELICIOUS!

1. Chocolate Cupcakes

This recipe is unbelievable. It is insanely moist and mmmm so good! My roommates were just fine eating them plain which definitely says something. 

Cups Flour                               
2 Cups Sugar    
3/4 Cup Cocoa Powder
2 Tsp Baking Soda
2 Eggs
1 Tsp Salt
1 Cup Buttermilk
1 Cup Vegetable Oil
1 1/2 Tsp Vanilla Extract
1 Cup Boiling Water

Directions: Preheat the oven to 300 degrees. Grease your cupcake pan. OR, I found it best to use cupcake liners to keep this oh so moist cupcake from falling apart when removing it from the pan. Place all the ingredients above in a mixing bowl and mix until blended and smooth. Pour into cupcake pan and bake for about 20 min.

2. Dark Chocolate Ganache  

Ganache sounds ritzy which often equates as hard to make. However, it is the easiest part of this cupcake recipe!                                                       

2 bars of quality chocolate
I used Ghirardelli 60% dark
1 cup heavy whipping cream

Bring cream to a boil

Pour over chopped chocolate

And stir till smooth!

2 bars (8 oz) of quality dark chocolate 
              1 cup heavy Whipping cream  
Directions: Coarsely chop the chocolate and place in a medium to large size bowl. Next bring whipping cream to a bowl. CAUTION: it will boil over really fast so keep an eye on it! Once it starts to boil, remove it from the stove and immediately pour it over the chocolate. Stir until the chocolate becomes smooth. If you plan to pipe it into the cupcakes, it is best to leave it in the fridge for a couple hours. You can also pour it into the center, but you should still allow it to cool for a bit.  

3. Peanut Butter Icing

 This is a very creamy icing that I find excellent for cupcakes. However, if you want to use it for a cake, I would add more powdered sugar for a stiffer consistency.

Ingredients-        1 stick butter (room temp)
                    1 package of cream cheese (room temp) 
                    1 cup peanut butter
                    2 cups powdered sugar 
                    Dash of milk ( about 2-3 tbsp) 

Directions: Start by creaming together the butter, cream cheese, and peanut butter with a mixer. Next, gradually add in the powdered sugar. After adding in about 1 cup of the sugar, go ahead and add the milk to help you finish blending in the sugar. Again, there is less powdered sugar than some icing recipes to keep it creamy and not overwhelmingly sweet. But feel free to add more if you would like a sweeter, stiffer consistency. 
I twisted the end of a knife to form a hole in the cupcake. I chose to pipe in the ganache that I had chilled prior. However, you can also  pour it in if  the ganache is still in a liquid state. If you do not want the cupcake to absorb all of the chocolate, I would suggest chilling them before pouring the in the ganache.  

Now, it's frosting time!

4. Decorative topping

 It looks a lot more complicated than it really is. All I did was melt a bark chocolate in a double boiler ( ok, jk. I cheated and used a microwave. But, a double boiler works a lot better). Next, you just drizzle your designs on some wax paper and chill them in the fridge. Once hardened, gently peel them off and place them on your cupcakes!

FINITO! Time to brew some coffee and dive in:)


  1. THESE ARE AWESOME! I want to come over for coffee and a cupcake!!!

  2. They taste even better than they look :)

  3. I can't wait for you to live in Memphis so I can experience some of these goodies with you:)