Chocolate Cupcakes with Ganache Filling and Peanut Butter Frosting

OK, to explain the odd photo…I made these cupcakes late last night and there was ZERO natural light when it came time to take the final picture.  Shiny, flashy cupcakes just do not look appetizing………So when I took these cupcakes to work first thing in the morning, the only option I had to take a semi-decent photo, was to use the light outside my work window…using my cell phone camera.  Not the best, I know, but at least you get to see the super scenic view I get to look at everyday (ha!).

On the plus side, these were a huge hit at “Goliath National Bank.”  The cake is super moist and not too crumbly.  The ganache filling added right before baking adds an almost truffle like center.  You. Must. Try. Them.

To make the ganache filling, combine the chopped chocolate, powdered sugar, and heavy cream in a small microwavable bowl and microwave on high for 20 to 30 seconds until the mixture is warm to touch.  Chill bowl in refrigerator until just chilled, no longer than 30 minutes.

For the cupcakes, preheat oven to 350 degrees.  Combine chopped chocolate and cocoa in medium bowl and pour hot coffee over chocolate and whisk until smooth.  Set mixture in the fridge to cool completely, about 20 minutes.

While chocolate and coffee mixture is cooling, whisk flour, sugar, salt, and baking soda together in a medium bowl.  Set aside.

Once the coffee chocolate mixture has cooled, whisk in the oil, eggs, vinegar, and vanilla until smooth.  Add the flour mixture and whisk until smooth.

Line standard size muffin pan with baking-cup liners (1/2 cup capacity).  Divide the batter evenly among the muffin pan cups.  Place one rounded teaspoon ganache filling on top of each cupcake.

Bake cupcakes for 17 to 19 minutes until just firm to touch.  Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.

To make the frosting, combine sugar, egg whites, salt in bowl of stand mixer.  Place the bowl over a pan of simmering water.  Whisk gently but constantly until slightly thickened, foamy, and digital read thermometer registers 150 degrees.  This will take about 2 to 3 minutes.

Using the whisk attachment on the stand mixer, beat the mixture on medium speed until the mixture is the consistency of shaving cream and slightly cooled, about 1 to 2 minutes.

Add 12 tablespoons of butter, one piece at a time, and continue to beat until smooth and creamy.  Once all the butter has been mixed in add the vanilla and peanut butter.  Increase the speed to medium-high and beat about 30 seconds until light and fluffy, scraping down bowl occasionally.

Mound 2 to 3 tablespoons frosting on center of each cupcake. Using small icing spatula or butter knife, spread frosting to edge of cupcake, leaving slight mound in center.  Garnish with chopped peanuts and enjoy!

Ingredients 

Ganache 

  • 2 ounces bittersweet chocolate , chopped fine (see note)
  • 1/4 cup heavy cream
  • 1 tablespoon confectioners’ sugar
Cupcakes
  • 3 ounces bittersweet chocolate , chopped fine (see note)
  • 1/3 cup (1 ounce) Dutch-processed cocoa
  • 3/4 cup hot coffee
  • 3/4 cup (4 1/8 ounces) bread flour
  • 3/4 cup (5 1/4 ounces) granulated sugar
  • 1/2 teaspoon table salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons vegetable oil
  • 2 large eggs
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
Frosting
  • 1/2 cup granulated sugar
  • 2 large egg whites
  • 1/8 teaspoon table salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter , softened and cut into 1-tablespoon pieces
  • 1/2 teaspoon vanilla extract
  • 2/3 cup creamy peanut butter
  • 1/2 cup chopped peanuts
Makes 12 cupcakes and 2 1/4 cups of frosting.
Original Recipe, America’s Test Kitchen, Best of America’s Test Kitchen: 2011 (cover recipe!)
Advertisements

Tags: , , , ,

Categories: Cupcakes, Recipes, Sweets

Follow me!

Subscribe to our RSS feed and social profiles to receive updates.

4 Comments on “Chocolate Cupcakes with Ganache Filling and Peanut Butter Frosting”

  1. August 30, 2011 at 9:35 pm #

    Aump!

  2. Chelsea Stuberg
    August 30, 2011 at 10:23 pm #

    Darn! I left two weeks too soon… They look delicious!

  3. July 3, 2014 at 2:52 pm #

    I see a lot of interesting content on your website. You have
    to spend a lot of time writing, i know how to save you a lot of work,
    there is a tool that creates unique, google friendly posts in couple of seconds,
    just search in google – laranita’s free content source

Trackbacks/Pingbacks

  1. Chocolate Cupcakes with Caramel Ganache and Toasted Coconut | Steeltown Delicious - February 17, 2013

    […] I used my favorite America’s Test Kitchen chocolate cupcake recipe for the base of this cupcake – utilized in Chocolate Cupcakes with Peanut Butter Frosting. […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: