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.
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