Two bite peanut butter cupcakes with chocolate ganache

A while back I happened upon this recipe on a long abandoned baking blog, and boy was that my lucky day.  The peanut butter makes a more dense cupcake than you usually find, but keeps it moist at the same time.  I loaned my muffin tin to a friend, which is why these a mini-cupcakes, although they really are the perfect size for a little snack. The small cupcake also makes for a better chocolate – peanut butter ratio.

Peanut Butter Cupcakes

1 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
6 tbsp (3/4 stick) unsalted butter, softened
3/4 cup smooth peanut butter, room temp
1 cup brown sugar
1 egg
1 tsp vanilla extract
1/2 cup milk
Preheat oven to 350 and spay muffin tin with cooking oil.  Combine dry ingredients and set aside.  Beat together butter, brown sugar and peanut butter until smooth and fluffy. Add egg and vanilla and mix until well incorporated.  Beginning with the dry ingredients, alternate adding the dry ingredients and milk, mixing well after each addition (3 additions for the dry ingredients and 2 for the milk).  Scoop mixture in to muffin pan, using about a tablespoon for mini cupcakes or a quarter cup for regular size.  Bake approximately 15 minutes for mini cupcakes, or 22 for regular.  Allow to cool in the pan for 5-10 minutes, then transfer to a cooling rack and cool completely.
Chocolate Ganache
1/4 heavy whipping cream
1 tbsp unsalted butter
1 cup milk chocolate chips
1/2 tsp vanilla extract

Combine butter and cream in a small sauce pan over medium low heat.  Cooking until butter is melted and mixture is hot but not boiling.  Remove from heat and add chocolate chips.  Let the chips sit in the hot mixture for 30 seconds to soften and then add vanilla and whisk until smooth.  Spread a small spoonful of ganache over each cupcake. The ganache will harden after a bit for easy storage.

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