Peanut Butter Cupcakes With Chocolate Ganache Icing

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 18
• 1/4 cup peanut butter (good quality and all natural works fine)
• 6 tablespoons unsalted butter, softened
• 1 teaspoon pure vanilla extract
• 1 1/2 cups dark brown sugar
• 2 eggs
• 2 cups sifted flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 8 ounces good quality bittersweet chocolate, coarsley chopped
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons light corn syrup

Recipe

• 1 preparing the cupcakes:.
• 2 preheat oven to 375.
• 3 line a muffin tin with paper cups or spray with non-stick cooking spray.
• 4 cream the peanut butter, butter, and vanilla in a large bowl until well mixed.
• 5 gradually add the sugar to the mixture, beating until light and fluffy, about 3 minutes.
• 6 add eggs one at a time, beating until incorporated.
• 7 in a separate bowl, sift the flour, baking powder, and salt together.
• 8 in three alternating batches, add the sifted ingredients and the milk to the batter.
• 9 scrape down the sides of the bowl in between additions.
• 10 beat until incorporated.
• 11 fill the paper cups until just below the rim.
• 12 place in the oven and bake for 20 minutes or until a toothpick inserted into cupcakes comes out clean.
• 13 do not overbake, check after 15 minutes.
• 14 remove from the oven and cool for 10 minutes in the pan before transferring cupcakes to wire racks to cool completely.
• 15 preparing the icing:.
• 16 place the chocolate in a medium bowl and set aside.
• 17 in a heavy 1 quart saucepan, using a wooden spoon, combine the cream, butter, and corn syrup and cook over medium heat until hot but not boiling (little beads will form on the sides of the pot).
• 18 pour the cream over the chocolate and stir until blended.
• 19 let the ganache cool for 15-20 minutes.
• 20 one by one, carefully dip the top of each cupcake into the ganache.
• 21 let the excess ganache drip off before flipping the cupcakes to an upright position.
• 22 if you prefer a traditional frosting, once the frosting has reached room temperature, cover and refridgerate for 30-45 minutes.
• 23 remove, uncover and whip until creamy.