Chocolate Peanut Butter Filled Cupcakes Dipped in Dark Chocolate Ganache
Everyone has their own opinions on where is the best place to get a great cupcake here in LA. Some people say Sprinkles, others say Magnolia, maybe Susie Cakes, I could keep listing them but you won’t believe where I’ve found a great cupcake. Recently, I caved when I walked past the dessert section of Trader Joe’s and snuck a 4 pack of these Dark Chocolate Cupcakes with a Peanut Butter Filling into the cart. Normally, I do not participate in store bought cookies, cakes, or any dessert for that matter. I know that I will generally still uphold this rule, but I now have a MAJOR exception for these cupcakes.
Trader Joe’s made the best cupcake that I have had in months. I KNOW. It’s absolutely absurd. Totally insane. You’re probably asking yourself how many drinks I had before tasting this cupcake, but no alcohol was involved.
The problem with so many cupcake shops is that the cake is boring and the frosting is overly sweet to try and balance it out.
These cupcakes are the perfect balance of a great cake and instead of a sugary frosting, it has a dark chocolate ganache instead which is so rich and delicious. Oh, and don’t forget this peanut butter filling which is basically slightly sweetened peanut butter, A.K.A Heaven.
Like the rest of the desserts I see in stores, I said to myself “I have to remake this”, and oh did I.
There are no more words. This is THE cupcake.
Chocolate Peanut Butter Filled Cupcakes with a Dark Chocolate Ganache
- 3/4 cup plus 2 tablespoons cocoa powder (not Dutch process)
- 1/2 cup boiling water
- 1 cup buttermilk
- 1 3/4 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 sticks plus 3 tablespoons unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup creamy peanut butter
- 2/3 cup confectioners’ sugar
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- Preheat the oven to 350° and position 2 racks in the lower and middle third of the oven. Line 24 muffin cups with paper liners.
- Put the cocoa powder in a medium heatproof bowl. Add the boiling water and whisk until a smooth paste forms. Whisk in the buttermilk until combined. In a medium bowl, combine the flour, baking soda, baking powder and salt. In a large bowl, using an electric mixer, beat 1 1/2 sticks of the butter with the granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs and vanilla, then beat in the dry ingredients in 2 batches, alternating with the cocoa mixture. Carefully spoon the cupcake batter into the lined muffin cups, filling them about two-thirds full. Bake for 18-20 minutes, or until the cupcakes are springy. Let the cupcakes cool in the pans for 5 minutes, then transfer them to wire racks to cool completely.
- In a medium bowl, beat the peanut butter with the remaining 3 tablespoons of butter until creamy. Sift the confectioners’ sugar into the bowl and beat until light and fluffy, about 2 minutes. Spoon all but 3 tablespoons of the peanut butter filling into a pastry bag fitted with a 1/4-inch star tip. Holding a cupcake in your hand, plunge the tip into the top of the cake, pushing it about 3/4 inch deep. Gently squeeze the pastry bag to fill the cupcake, withdrawing it slowly as you squeeze; you will feel the cupcake expand slightly as you fill it. Scrape any filling from the top of the cupcake and repeat until all of the cupcakes are filled.
- In a small saucepan, bring the heavy cream to a simmer. Off the heat, add the semisweet chocolate to the cream and let stand for 1 minute, then whisk the melted chocolate into the cream until smooth. Let the chocolate icing stand until slightly cooled and thickened, about 5-10 minutes. Dip the tops of the cupcakes into the icing, letting the excess drip back into the pan. Transfer the cupcakes to racks and let stand for 5 minutes. Dip the tops of the cupcakes again and transfer them to racks. Spoon the remaining 3 tablespoons of peanut butter filling into the pastry bag and pipe tiny stars on the tops of the cupcakes.
Recipe from Food and Wine magazine
Printed with love from Thursday Night Baking
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