GPM: Chocolate-Peanut Butter Cupcakes

Chocolate Peanutbutter Cupcakes, originally uploaded by sockmonkeyrevolt.

Due to what I like to call niceness gone wrong my cake-taker is indisposed (I brought the leftovers of my birthday cake over to my parents’ house, but a few days later, my dad called offering to pay me to make another one because apparently controversy erupted over whether he had hogged all the frosting, so he thought it was just easier to get them another cake. I didn’t charge him obviously, but I did make a new cake yesterday for him, so the taker is over at their house again.) so the ultimate chocolate peanut butter torte turned into me deciding to make cupcakes. I didn’t turn the torte recipe into cupcakes, just the spirit of it (because the reviews of the recipe on the site were pretty mixed so I figured I’d go it alone. I am all about the ganache, I think I could eat that all just out of the bowl. The batter is adapted from my goto chocolate cake recipe from ‘Baked’. The ganache I just made up.

Chocolate Peanut Butter Cupcakes (makes 3 dozen)

for the cake:
3/4 cup unsweetened cocoa powder
1 1/4 cups hot water
2/3 cup sour cream
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter softened
1/2 cup vegetable shortening
1 1/2 cups granulated sugar
1 cup dark brown sugar, tightly packed
3 large eggs
1 Tablespoon vanilla
1 cup chopped Reece’s Peanut Butter Cups (I bought a bag of them from the horrifically early Halloween candy section at the store. I used about 8 for cupcakes and then sliced the rest into thin strips for garnish)

For the Ganache:

12 oz semi-sweet chocolate chips (high cocoa content)
1 cup heavy cream
4 spoonfuls of creamy peanut butter (I used a soup spoon and heaped it)

make the cupcakes:
In one bowl combine the cocoa, hot water and sour cream, set aside.
In a medium bowl sift flour, baking soda, baking powder and salt, set aside.
In the bowl of a stand mixer with a paddle attachment beat the butter and shortening for about 5 minutes on medium until light and fluffy. Add both of the sugars and beat about 5 minutes until light an fluffy. Add the eggs 1 by one, beating well after each addition. Add vanilla, beat until incorporated. Scrape down bowl and beat 30 seconds.

Add half of the flour mixture, once incorporated add the cocoa-sour cream mixture, incorporate and then add the rest of the flour mixture scraping down the bowl each time. Add the chopped peanut butter cups and mix on stir to just combine.

Divide among 3 trays of lined cupcake pans. Bake at 325º for 30-35 minutes rotating halfway through baking. Cool on wire racks.

Make the ganache:

Put chocolate into heat safe bowl. Heat the cream until just starting to boil. Remove from heat and pour over chocolate. Let sit a couple minutes to soften chocolate, add peanut butter and stir until everything is combined and creamy. Let cool about 15 minutes to set up a little. It should be soft enough to spoon or pipe, but if it’s too warm or runny it will soak into the cake and you’ll use more of it than you need.

Assemble:
Using a paring knife, cut circles into the top of the cupcakes and remove the cake to make a small cavity. Fill the cavity with ganache and spread a thin layer of ganache over the top of the cupcake. Slice your remaining peanut butter cups into thin strips and garnish the cupcakes.

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