The title for this one is pretty funny...doesn't really describe the cupcake at all--it's a chocolate cupcake, with a peanut butter buttercream filling and topped with a chocolate ganache and some roasted peanuts.
It was very good! My favorite part was the peanut butter buttercream...mmmm. The cake was fluffy and moist and complemented the peanut butter--obviously! Chocolate and peanut butter are a great combo ;)
Ingredients for the cupcake:
-1/2 c. plus 2 Tbsp. unsalted butter, room temp.
-3 eggs, room temp.
-1/2 c. buttermilk
-1 1/2 c. granulated sugar
-1 tsp. vanilla
-1/2 c. strong, hot coffee
-1 1/4 c. cake flour
-1/2 c. Dutch-processed unsweetened cocoa powder
-1 tsp. baking soda
-1/4 tsp. baking powder
-1/2 tsp. salt
To Make the Cupcakes:
1. Preheat oven to 325 degrees F. Place 12 paper liners in cupcake trays
(My batch made ~16).
2. Cream butter and sugar together in an electric mixer until fluffy, about 3-5 mins.
3. Add the eggs and beat another 2 mins.
4. Whisk the flour, cocoa, baking soda, baking powder and salt together.
5. Mix the buttermilk and vanilla together.
6. Beat in a third of the flour mixture.
7. Beat in the buttermilk mixture.
8. Add a third of the flour mixture.
9. Add the coffee.
10. Add the rest of the flour and mix until combined.
11. Pour the batter into the paper liners. Fill the tins about halfway.
12. Bake ~15 minutes, or until a toothpick inserted in the middle comes out clean.
13. Cool for 5 mins. and then place on baking racks.
Peanut Butter Buttercream Filling:
-1/2 c. unsalted butter, room temp.
-1 c. creamy peanut butter
-1 1/4 c. sifted powdered sugar
1. Cream the butter and peanut butter together until smooth.
2. Add the powdered sugar and beat until smooth and fluffy, about 3-5 mins.
3. Fit a pastry bag with a medium plain tip.
4. Fill the pastry bag with the filling.
5. Insert the tip into each cupcake and squeeze about 3 Tbsp. of filling into each cupcake.
Ganache:
-4 ounces semi-sweet chocolate, coarsely chopped
-1/2 c. heavy cream
-1 c. roasted peanuts, chopped
1. Place the chocolate in a medium bowl.
2. Bring the cream to a scald in a small saucepan.
3. Pour cream over chocolate and let sit 1 min., then whisk until smooth.
4. Let sit for 10 mins. until thick but still pourable.
5. Dunk the top half of the cupcakes into the frosting to coat, then place on a rack.
6. Sprinkle with the chopped peanuts.
Again, if you want to read this cute book, it's called
The Icing on the Cupcake by Jennifer Ross! It's a quick read and full of fun cupcake recipes :)
The title for this one is pretty funny...doesn't really describe the cupcake at all--it's a chocolate cupcake, with a peanut butter buttercream filling and topped with a chocolate ganache and some roasted peanuts.
It was very good! My favorite part was the peanut butter buttercream...mmmm. The cake was fluffy and moist and complemented the peanut butter--obviously! Chocolate and peanut butter are a great combo ;)
Ingredients for the cupcake:
-1/2 c. plus 2 Tbsp. unsalted butter, room temp.
-3 eggs, room temp.
-1/2 c. buttermilk
-1 1/2 c. granulated sugar
-1 tsp. vanilla
-1/2 c. strong, hot coffee
-1 1/4 c. cake flour
-1/2 c. Dutch-processed unsweetened cocoa powder
-1 tsp. baking soda
-1/4 tsp. baking powder
-1/2 tsp. salt
To Make the Cupcakes:
1. Preheat oven to 325 degrees F. Place 12 paper liners in cupcake trays (My batch made ~16).
2. Cream butter and sugar together in an electric mixer until fluffy, about 3-5 mins.
3. Add the eggs and beat another 2 mins.
4. Whisk the flour, cocoa, baking soda, baking powder and salt together.
5. Mix the buttermilk and vanilla together.
6. Beat in a third of the flour mixture.
7. Beat in the buttermilk mixture.
8. Add a third of the flour mixture.
9. Add the coffee.
10. Add the rest of the flour and mix until combined.
11. Pour the batter into the paper liners. Fill the tins about halfway.
12. Bake ~15 minutes, or until a toothpick inserted in the middle comes out clean.
13. Cool for 5 mins. and then place on baking racks.
Peanut Butter Buttercream Filling:
-1/2 c. unsalted butter, room temp.
-1 c. creamy peanut butter
-1 1/4 c. sifted powdered sugar
1. Cream the butter and peanut butter together until smooth.
2. Add the powdered sugar and beat until smooth and fluffy, about 3-5 mins.
3. Fit a pastry bag with a medium plain tip.
4. Fill the pastry bag with the filling.
5. Insert the tip into each cupcake and squeeze about 3 Tbsp. of filling into each cupcake.
Ganache:
-4 ounces semi-sweet chocolate, coarsely chopped
-1/2 c. heavy cream
-1 c. roasted peanuts, chopped
1. Place the chocolate in a medium bowl.
2. Bring the cream to a scald in a small saucepan.
3. Pour cream over chocolate and let sit 1 min., then whisk until smooth.
4. Let sit for 10 mins. until thick but still pourable.
5. Dunk the top half of the cupcakes into the frosting to coat, then place on a rack.
6. Sprinkle with the chopped peanuts.
Again, if you want to read this cute book, it's called The Icing on the Cupcake by Jennifer Ross! It's a quick read and full of fun cupcake recipes :)
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