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    You are in: Home / Recipes / Peanut Butter Cupcakes With Chocolate Ganache Icing Recipe
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    Peanut Butter Cupcakes With Chocolate Ganache Icing

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Pumpkie's Note:

    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.

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    Units: US | Metric


    Chocolate Ganache Icing


    1. 1
      Preparing the cupcakes:.
    2. 2
      Preheat oven to 375.
    3. 3
      Line a muffin tin with paper cups or spray with non-stick cooking spray.
    4. 4
      Cream the peanut butter, butter, and vanilla in a large bowl until well mixed.
    5. 5
      Gradually add the sugar to the mixture, beating until light and fluffy, about 3 minutes.
    6. 6
      Add eggs one at a time, beating until incorporated.
    7. 7
      In a separate bowl, sift the flour, baking powder, and salt together.
    8. 8
      In three alternating batches, add the sifted ingredients and the milk to the batter.
    9. 9
      Scrape down the sides of the bowl in between additions.
    10. 10
      Beat until incorporated.
    11. 11
      Fill the paper cups until just below the rim.
    12. 12
      Place in the oven and bake for 20 minutes or until a toothpick inserted into cupcakes comes out clean.
    13. 13
      Do not overbake, check after 15 minutes.
    14. 14
      Remove from the oven and cool for 10 minutes in the pan before transferring cupcakes to wire racks to cool completely.
    15. 15
      Preparing the icing:.
    16. 16
      Place the chocolate in a medium bowl and set aside.
    17. 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. 18
      Pour the cream over the chocolate and stir until blended.
    19. 19
      Let the ganache cool for 15-20 minutes.
    20. 20
      One by one, carefully dip the top of each cupcake into the ganache.
    21. 21
      Let the excess ganache drip off before flipping the cupcakes to an upright position.
    22. 22
      If you prefer a traditional frosting, once the frosting has reached room temperature, cover and refridgerate for 30-45 minutes.
    23. 23
      Remove, uncover and whip until creamy.

    Ratings & Reviews:

    • on June 05, 2005


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Peanut Butter Cupcakes With Chocolate Ganache Icing

    Serving Size: 1 (86 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 254.1
    Calories from Fat 115
    Total Fat 12.8 g
    Saturated Fat 7.0 g
    Cholesterol 56.6 mg
    Sodium 148.8 mg
    Total Carbohydrate 32.0 g
    Dietary Fiber 0.5 g
    Sugars 18.7 g
    Protein 3.6 g

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