Peanut Butter Cupcakes With Chocolate Ganache Icing |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 18 |
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I have not tried these yet, but the picture of them is incredible and I can't wait to try them. From the Chocolate Bar cookbook. A little more work than a traditonal cupcake but I think it will be worth it. Ingredients:
1/4 cup peanut butter (good quality and all natural works fine) |
6 tablespoons unsalted butter, softened |
1 teaspoon pure vanilla extract |
1 1/2 cups dark brown sugar |
2 eggs |
2 cups sifted flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
3/4 cup milk |
8 ounces good quality bittersweet chocolate, coarsley chopped |
1 cup heavy cream |
2 tablespoons unsalted butter |
2 tablespoons light corn syrup |
Directions:
1. Preparing the cupcakes:.
2. Preheat oven to 375.
3. Line a muffin tin with paper cups or spray with non-stick cooking spray.
4. Cream the peanut butter, butter, and vanilla in a large bowl until well mixed.
5. Gradually add the sugar to the mixture, beating until light and fluffy, about 3 minutes.
6. Add eggs one at a time, beating until incorporated.
7. In a separate bowl, sift the flour, baking powder, and salt together.
8. In three alternating batches, add the sifted ingredients and the milk to the batter.
9. Scrape down the sides of the bowl in between additions.
10. Beat until incorporated.
11. Fill the paper cups until just below the rim.
12. Place in the oven and bake for 20 minutes or until a toothpick inserted into cupcakes comes out clean.
13. Do not overbake, check after 15 minutes.
14. Remove from the oven and cool for 10 minutes in the pan before transferring cupcakes to wire racks to cool completely.
15. Preparing the icing:.
16. Place the chocolate in a medium bowl and set aside.
17. In a heavy 1 quart saucepan, using a wooden spoon, combine the cream, butter, and corn syrup and cook over medium heat until hot but not boiling (little beads will form on the sides of the pot).
18. Pour the cream over the chocolate and stir until blended.
19. Let the ganache cool for 15-20 minutes.
20. One by one, carefully dip the top of each cupcake into the ganache.
21. Let the excess ganache drip off before flipping the cupcakes to an upright position.
22. If you prefer a traditional frosting, once the frosting has reached room temperature, cover and refridgerate for 30-45 minutes.
23. Remove, uncover and whip until creamy.
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