Recipe by Pumpkie
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.
Top Review by MarieRynr
These are really really really good! I made them this weekend as my in laws are visiting, using some of my precious North American Peanut Butter hoard. Lovely moist cupcakes, with a great peanut butter flavor, and the icing is to die for. Thanks!
- 59.14 ml peanut butter (good quality and all natural works fine)
- 88.74 ml unsalted butter, softened
- 4.92 ml pure vanilla extract
- 354.88 ml dark brown sugar
- 2 eggs
- 473.18 ml sifted flour
- 9.85 ml baking powder
- 2.46 ml salt
- 177.44 ml milk
Chocolate Ganache Icing
- 226.79 g good quality bittersweet chocolate, coarsley chopped
- 236.59 ml heavy cream
- 29.58 ml unsalted butter
- 29.58 ml light corn syrup
Directions See How It's Made
- Preparing the cupcakes:.
- Preheat oven to 375.
- Line a muffin tin with paper cups or spray with non-stick cooking spray.
- Cream the peanut butter, butter, and vanilla in a large bowl until well mixed.
- Gradually add the sugar to the mixture, beating until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating until incorporated.
- In a separate bowl, sift the flour, baking powder, and salt together.
- In three alternating batches, add the sifted ingredients and the milk to the batter.
- Scrape down the sides of the bowl in between additions.
- Beat until incorporated.
- Fill the paper cups until just below the rim.
- Place in the oven and bake for 20 minutes or until a toothpick inserted into cupcakes comes out clean.
- Do not overbake, check after 15 minutes.
- Remove from the oven and cool for 10 minutes in the pan before transferring cupcakes to wire racks to cool completely.
- Preparing the icing:.
- Place the chocolate in a medium bowl and set aside.
- 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).
- Pour the cream over the chocolate and stir until blended.
- Let the ganache cool for 15-20 minutes.
- One by one, carefully dip the top of each cupcake into the ganache.
- Let the excess ganache drip off before flipping the cupcakes to an upright position.
- If you prefer a traditional frosting, once the frosting has reached room temperature, cover and refridgerate for 30-45 minutes.
- Remove, uncover and whip until creamy.