I need to pause this Mexican fiesta conversation and go back in time for a minute.
OK, maybe not like 1955 far back… but back to Easter because the chocolate ganache filled cupcakes I made for our beach picnic were 1.21 gigawatts of amazing (or so people said), and I promised you the recipe.
Peter Rabbit was all about them.
I do. And Obviously it wasn’t an accident that the Reese’s Pieces egg on top matched the jacket. I did that
shit on purpose.
OK, that’s probably a lie, but whatever. At least they liked the cupcakes so much that I didn’t have to take any home, which is the basically the whole point of baking.
So here’s the recipe.
Chocolate Ganache-Filled Peanut Butter Cupcakes with Peanut Butter Cream Cheese Frosting
Preheat Oven to 350. Place cupcake liners into muffin pans.
Make the ganache before starting cupcakes; the ganache will need time to cool.
Chocolate Ganache Filling
1/2 C Heavy Whipping Cream
3/4 C Bittersweet Chocolate Chips or Chunks (do not exceed 61% cacao)
Bring the cream just to boil in a heavy sauce pan and remove pan from heat. Put chocolate in a bowl. Pour hot cream over the chocolate. Allow the mixture to sit for one minute before whisking until smooth. Let stand at room temperature until it has set up, about two hours.
Peanut Butter Cupcakes
1 C (2 sticks) Unsalted Butter, room temperature
1 C Granulated Sugar
2 C Cake Flour
2 tsp. Baking Powder
1 tsp. Salt
4 Large Eggs
1/2 C Buttermilk
1 C Creamy Peanut Butter (NOT natural)
Combine the flour, salt, and baking powder in a small bowl. In a large bowl, beat butter and sugar until fluffy. Add the eggs, mixing until combined. Pour the buttermilk into the batter and blend. Add the peanut butter and mix. Fold in the dry ingredients until just combined.
Spoon the batter into the baking cups and bake for 20-22 minutes.
Remove pans from the oven, transfer the cupcakes to a rack, and allow them to cool completely.
Peanut Butter Cream Cheese Frosting
1/2 C Unsalted Butter, room temperature
1 8 oz Package of Cream Cheese, room temperature
1 1/2 C Creamy Peanut Butter (NOT natural)
Dash of sea salt
Mix butter, cream cheese, and peanut butter together. Add dash of salt. Sift in the powdered sugar and mix until fluffy.
After the cupcakes have cooled completely and the ganache has set up, take a spoon and remove a small, circular section from the top of each of the cupcakes. Fill the cupcakes with the ganache and then top with frosting.
Decorate as you see fit, and then feed them to your friends.