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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 $0.87

$0.87 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

18 antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre American
spoonacular Score:47%

Spoonacular Score: 47%

 

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

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 creamy peanut butter
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
2
2 nonfat cool whip
nonfat cool whip
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 creamy peanut butter
1 cup
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
2 nonfat cool whip
2
nonfat cool whip
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: $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
33%

Fat
46g
71%

  Saturated Fat
17g
112%

Carbohydrates
53g
18%

  Sugar
28g
32%

Cholesterol
73mg
24%

Sodium
397mg
17%

Caffeine
33mg
11%

Get Enough Of These
Protein
17g
36%

Manganese
1mg
77%

Copper
0.8mg
40%

Vitamin B3
7mg
38%

Magnesium
149mg
37%

Phosphorus
332mg
33%

Fiber
7g
30%

Iron
4mg
23%

Folate
81µg
20%

Selenium
13µg
20%

Potassium
625mg
18%

Vitamin B1
0.24mg
16%

Zinc
2mg
16%

Vitamin B2
0.23mg
14%

Vitamin E
1mg
13%

Calcium
110mg
11%

Vitamin A
542IU
11%

Vitamin B6
0.21mg
10%

Vitamin B5
0.98mg
10%

Vitamin B12
0.24µg
4%

Vitamin D
0.56µg
4%

Vitamin K
3µg
3%

covered percent of daily need

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