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Peanut Butter Filled Chocolate Cupcakes with Chocolate Ganache Frosting
$0.87 per serving
1 likes
Ready in 45 minutes
18
antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
American
Spoonacular Score: 47% 
My notes:
The recipe Peanut Butter Filled Chocolate Cupcakes with Chocolate Ganache Frosting could satisfy your American craving in approximately 45 minutes. For 87 cents per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe makes 18 servings with 668 calories, 18g of protein, and 46g of fat each. 1 person has made this recipe and would make it again. A mixture of fyi: the ganache needs hours to cool, butter, powdered sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. All things considered, we decided this recipe deserves a spoonacular score of 50%. This score is solid. Try Peanut Butter Cupcakes with Bittersweet Chocolate Ganache Frosting, Ganache-Filled Chocolate Cupcakes with Seven-Minute Meringe Frosting, and 4 Layer Chocolate Brownie Cake with Peanut Butter Frosting and Chocolate Ganache for similar recipes.
Ingredients
1.5 tsps
1.5 tsps
baking soda
240 ml
1 cup
white buttermilk
258 g
1 cup
creamy peanut butter
133.33 g
0.67 cup
granulated sugar
453.59 g
16 oz
heavy whipping cream
0.5 tsps
0.5 tsps
kosher salt
146.67 g
0.67 cup
light brown sugar
30 g
0.25 cup
powdered sugar
453.59 g
16 oz
semi sweet chocolate chips
3 Tbsps
3 Tbsps
unsalted butter
2 tsps
2 tsps
vanilla extract
1.5 tsps
1.5 tsps
baking soda
240 ml
1 cup
white buttermilk
258 g
1 cup
creamy peanut butter
133.33 g
0.67 cup
granulated sugar
453.59 g
16 oz
heavy whipping cream
0.5 tsps
0.5 tsps
kosher salt
146.67 g
0.67 cup
light brown sugar
30 g
0.25 cup
powdered sugar
453.59 g
16 oz
semi sweet chocolate chips
3 Tbsps
3 Tbsps
unsalted butter
2 tsps
2 tsps
vanilla extract
Equipment
Instructions
- How Tos:
- Frosting:
- I suggest starting by making your ganache first because it takes some time to cool to room temp.
- In a medium-large sized microwave safe bowl heat heavy cream until it SIMMERS not boils. About 3-4 minutes
- Pour chocolate chips into a food processor.
- Add the hot cream.
- Process until creamy.
- Set aside until it cools to room temperature. About 2 hours
- Cupcakes:
- Preheat the oven to 350 degrees F.
- Line cupcake pans with paper liners.
- 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.
- Lower the speed to medium, add the eggs 1 at a time,
- Add the vanilla and mix well.
- In a separate bowl, whisk together the buttermilk, sour cream, and coffee.
- In another bowl, sift together the flour, cocoa, baking soda, and salt.
- 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.
- Mix only until blended.
- Fold the batter with a rubber spatula to be sure its completely blended.
- 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.
- Bake for 20-25 minutes or until toothpick comes out clean.
- Cool on wire rack.
- Pb Filling:
- In a medium mixing bowl combine softened butter and peanut butter and beat on medium-low.
- Add sifted powdered sugar and continue to beat mixture until smooth and blended.
- Add to a frosting bag with tip.
- Set aside.
- Ganache Frosting Final Step:
- Once ganache has cooled to room temperature add to a standing mixer bowl and whisk on high until the frosting is light and fluffy.
- Transfer to a tipped frosting bag and set aside.
- Assembling the cupcakes:
- 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.
- The top of the cupcake with expand slightly.
- Repeat until each cupcake is filled.
- 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.
- Top with chopped salted peanuts (optional)
- Enjoy!!!
- 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: $0.87
Ingredient
1.5 teaspoons baking soda
1 cup white buttermilk
1 cup cocoa powder
2 tablespoons coffee
1 cup creamy peanut butter
3 eggs
2 cups flour
⅔ cups granulated sugar
16 ounces heavy whipping cream
⅔ cups light brown sugar
2 nonfat cool whip
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
$0.49
$1.38
$0.02
$0.92
$0.72
$0.33
$0.18
$2.46
$0.47
$0.02
$0.10
$3.66
$3.08
$0.78
$0.36
$0.60
$15.58
Nutritional Information
Quickview
667k Calories
17g Protein
46g Total Fat
53g Carbs
10% Health Score
Limit These
Calories
667k
Fat
46g
Saturated Fat
17g
Carbohydrates
53g
Sugar
28g
Cholesterol
73mg
Sodium
397mg
Caffeine
33mg
Get Enough Of These
Protein
17g
Manganese
1mg
Copper
0.8mg
Vitamin B3
7mg
Magnesium
149mg
Phosphorus
332mg
Fiber
7g
Iron
4mg
Folate
81µg
Selenium
13µg
Potassium
625mg
Vitamin B1
0.24mg
Zinc
2mg
Vitamin B2
0.23mg
Vitamin E
1mg
Calcium
110mg
Vitamin A
542IU
Vitamin B6
0.21mg
Vitamin B5
0.98mg
Vitamin B12
0.24µg
Vitamin D
0.56µg
Vitamin K
3µg
covered percent of daily need
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