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Peanut Butter Filled Chocolate Cupcakes with Chocolate Ganache Frosting

 
Peanut Butter Filled Chocolate Cupcakes with Chocolate Ganache Frosting
Image ©
 
One serving costs about $1.28

$1.28 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

18 dessert American
spoonacular Score:52%

Spoonacular Score: 52%

 

Peanut Butter Filled Chocolate Cupcakes with Chocolate Ganache Frosting might be a good recipe to expand your dessert recipe box. One serving contains 662 calories, 17g of protein, and 45g of fat. This recipe serves 18. For $1.28 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. This recipe is typical of American cuisine. 1 person has made this recipe and would make it again. If you have vanillan extract, coffee, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a solid spoonacular score of 48%. If you like this recipe, take a look at these similar recipes: Peanut Butter Filled Chocolate Cupcakes with Chocolate Ganache Frosting, Peanut Butter Cupcakes with Bittersweet Chocolate Ganache Frosting, and Ganache-Filled Chocolate Cupcakes with Seven-Minute Meringe Frosting.

Cream Sherry, Port Wine, and Moscato d'Asti are my top picks for Chocolate Cupcake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
1.5 tsps
1.5 tsps baking soda
baking soda
1 cup
1 cup white buttermilk
white buttermilk
1 cup
1 cup cocoa powder
cocoa powder
2 Tbsps
2 Tbsps coffee
coffee
1 cup
1 cup favorite creamy peanut butter
favorite creamy peanut butter
3
3 eggs
eggs
2 cups
2 cups flour
flour
0.67 cup
0.67 cup granulated sugar
granulated sugar
16 oz
16 oz heavy whipping cream
heavy whipping cream
0.5 tsps
0.5 tsps kosher salt
kosher salt
0.67 cup
0.67 cup light brown sugar
light brown sugar
0.67 cup
0.67 cup light brown sugar
light brown sugar
2
2 fyi: the ganache needs hours to cool
fyi: the ganache needs hours to cool
0.25 cup
0.25 cup powdered sugar
powdered sugar
some
some salted peanuts
salted peanuts
16 oz
16 oz semi-sweet chocolate chips
semi-sweet chocolate chips
0.5 cup
0.5 cup sour cream
sour cream
3 Tbsps
3 Tbsps unsalted butter
unsalted butter
2 tsps
2 tsps vanilla extract
vanilla extract
1.5 tsps baking soda
1.5 tsps
baking soda
1 cup white buttermilk
1 cup
white buttermilk
1 cup cocoa powder
1 cup
cocoa powder
2 Tbsps coffee
2 Tbsps
coffee
1 cup favorite creamy peanut butter
1 cup
favorite creamy peanut butter
3 eggs
3
eggs
2 cups flour
2 cups
flour
0.67 cup granulated sugar
0.67 cup
granulated sugar
16 oz heavy whipping cream
16 oz
heavy whipping cream
0.5 tsps kosher salt
0.5 tsps
kosher salt
0.67 cup light brown sugar
0.67 cup
light brown sugar
0.67 cup light brown sugar
0.67 cup
light brown sugar
2 fyi: the ganache needs hours to cool
2
fyi: the ganache needs hours to cool
0.25 cup powdered sugar
0.25 cup
powdered sugar
some salted peanuts
some
salted peanuts
16 oz semi-sweet chocolate chips
16 oz
semi-sweet chocolate chips
0.5 cup sour cream
0.5 cup
sour cream
3 Tbsps unsalted butter
3 Tbsps
unsalted butter
2 tsps vanilla extract
2 tsps
vanilla extract

Equipment

hand mixer
hand mixer
food processor
food processor
muffin tray
muffin tray
mixing bowl
mixing bowl
microwave
microwave
toothpicks
toothpicks
wire rack
wire rack
oven
oven
spatula
spatula
ladle
ladle
blender
blender
whisk
whisk
hand mixer
hand mixer
food processor
food processor
muffin tray
muffin tray
mixing bowl
mixing bowl
microwave
microwave
toothpicks
toothpicks
wire rack
wire rack
oven
oven
spatula
spatula
ladle
ladle
blender
blender
whisk
whisk


Instructions

  1. How Tos:
  2. Frosting:
  3. I suggest starting by making your ganache first because it takes some time to cool to room temp.
  4. In a medium-large sized microwave safe bowl heat heavy cream until it SIMMERS not boils. About 3-4 minutes
  5. Pour chocolate chips into a food processor.
  6. Add the hot cream.
  7. Process until creamy.
  8. Set aside until it cools to room temperature. About 2 hours
  9. Cupcakes:
  10. Preheat the oven to 350 degrees F.
  11. Line cupcake pans with paper liners.
  12. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes.
  13. Lower the speed to medium, add the eggs 1 at a time,
  14. Add the vanilla and mix well.
  15. In a separate bowl, whisk together the buttermilk, sour cream, and coffee.
  16. In another bowl, sift together the flour, cocoa, baking soda, and salt.
  17. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.
  18. Mix only until blended.
  19. Fold the batter with a rubber spatula to be sure its completely blended.
  20. Pour batter into cupcake pan so each cup is filled about of the way. I used a gravy ladle and it was almost just enough.
  21. Bake for 20-25 minutes or until toothpick comes out clean.
  22. Cool on wire rack.
  23. Pb Filling:
  24. In a medium mixing bowl combine softened butter and peanut butter and beat on medium-low.
  25. Add sifted powdered sugar and continue to beat mixture until smooth and blended.
  26. Add to a frosting bag with tip.
  27. Set aside.
  28. Ganache Frosting Final Step:
  29. Once ganache has cooled to room temperature add to a standing mixer bowl and whisk on high until the frosting is light and fluffy.
  30. Transfer to a tipped frosting bag and set aside.
  31. Assembling the cupcakes:
  32. Once cupcakes have cooled fill each cupcake with pb filling by inserting tip of bag into center of cupcake and lightly squeezing the frosting bag.
  33. The top of the cupcake with expand slightly.
  34. Repeat until each cupcake is filled.
  35. Frost each cupcake by slowly squeezing the bag with the tip slightly touching the cupcake. You can either spin the cupcake or move your bag creating a spiral around the perimeter of the cupcake working your way to the center.
  36. Top with chopped salted peanuts (optional)
  37. Enjoy!!!
  38. My Chocolate cupcake recipe came from one of the best bakers ever Ina Garten

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.30
Ingredient
1.5 teaspoons baking soda
1 cup white buttermilk
1 cup cocoa powder
2 tablespoons coffee
1 cup favorite creamy peanut butter
3 eggs
2 cups flour
⅔ cups granulated sugar
16 ounces heavy whipping cream
⅔ cups light brown sugar
⅔ cups light brown sugar
2 fyi: the ganache needs hours to cool
¼ cups powdered sugar
some salted peanuts
16 ounces semi-sweet chocolate chips
½ cups sour cream
3 tablespoons unsalted butter
2 teaspoons vanilla extract
Price
$0.01
$0.78
$1.38
$0.02
$0.92
$0.72
$0.33
$0.18
$2.46
$0.47
$0.47
$0.02
$0.10
$3.66
$10.21
$0.78
$0.36
$0.60
$23.47

Nutritional Information

Quickview
693 Calories
17g Protein
45g Total Fat
61g Carbs
9% Health Score
Limit These
Calories
693k
35%

Fat
45g
70%

  Saturated Fat
17g
110%

Carbohydrates
61g
20%

  Sugar
36g
41%

Cholesterol
66mg
22%

Sodium
375mg
16%

Caffeine
33mg
11%

Get Enough Of These
Protein
17g
35%

Manganese
1mg
78%

Copper
0.79mg
40%

Vitamin B3
7mg
38%

Magnesium
150mg
38%

Phosphorus
316mg
32%

Fiber
7g
30%

Iron
4mg
23%

Folate
82µg
21%

Selenium
13µg
20%

Potassium
610mg
17%

Vitamin B1
0.25mg
16%

Zinc
2mg
15%

Vitamin B2
0.24mg
14%

Vitamin E
1mg
12%

Vitamin A
520IU
10%

Calcium
103mg
10%

Vitamin B6
0.19mg
10%

Vitamin B5
0.94mg
9%

Vitamin D
0.58µg
4%

Vitamin K
3µg
3%

Vitamin B12
0.17µg
3%

covered percent of daily need

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