Ingredients for Peanut Butter Cupcakes With Chocolate Ganache Icing
- 1 cup creamy peanut butter
- Unsalted Butter
- Pure Vanilla Extract
- Dark Brown Sugar
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- Bittersweet Chocolate
- Heavy Cream
- Light Corn Syrup
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How to Make Peanut Butter Cupcakes With Chocolate Ganache Icing
- **Preparing the Cupcakes:**
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease and flour.
- In a large bowl, cream together 1 cup peanut butter, ½ cup (1 stick) softened unsalted butter, and 1 teaspoon vanilla extract until light and fluffy.
- Gradually add 1 ¾ cups granulated sugar, beating until well combined and light, about 3 minutes.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients and 1 cup milk to the wet ingredients in three alternating additions, beginning and ending with the dry ingredients. Mix until just combined.
- Fill cupcake liners about ¾ full.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 15 minutes.
- Let cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- **Preparing the Ganache:**
- Place 8 ounces of finely chopped semi-sweet chocolate in a medium bowl and set aside.
- In a small saucepan, combine 1 cup heavy cream, 2 tablespoons unsalted butter, and 2 tablespoons light corn syrup.
- Heat over medium heat, stirring occasionally, until the butter is melted and the mixture is hot but not boiling.
- Pour the hot cream mixture over the chocolate and let it sit for 1 minute.
- Whisk until smooth and glossy.
- Let the ganache cool to a spreadable consistency (about 15-20 minutes).
- Once cooled, frost the cupcakes by dipping the top of each cupcake into the ganache, letting excess drip off before placing upright. Alternatively, if you prefer a traditional frosting consistency, refrigerate for 30-45 minutes before whipping until creamy and frosting.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
75g
Fat
35g
Carbs
10g
