Surprise! It’s another cupcake post (although I did warn you). This week was Mike’s & my friend Sam’s birthdays so I whipped up a batch of chocolate peanut butter cupcakes.
This particular flavor is tricky because there are just SO many ways to execute; PB batter + chocolate icing, chocolate batter + PB icing, or just vanilla icing blended with PB cups just to name a few. I decided on a simple combination that turned out seriously tasty - vanilla cake, peanut butter pie filing, chocolate ganache frosting, topped with a single peanut M+M.
Directions:
1. Prepare vanilla cupcakes according to box instructions.
2. For the filling combine one package of cream cheese, ½ teaspoon vanilla extract, one cup of peanut butter, and two cups of confectioners’ sugar. Set aside.
3. For the ganache chop 12 oz of good quality semi sweet chocolate and leave in a bowl. Bring 1 ½ cups heavy cream to a boil. As soon as it is boiling take it off the heat and pour over chocolate. Blend well. This can be used as a drizzle if you want, but to make the frosting I let it sit in the refrigerator for a little over an hour, added 2/3 cup confectioners’ sugar and mixed again to create the thick chocolate frosting you see here.
4. Pump peanut butter mixture into cupcakes with a piping bag and long thin tip until just a little is coming through the top, and frost with ganache (I also used a piping bag and 1M tip to frost).
5. Top with one colored peanut M+M! (the brown ones just didn’t look pretty)
oh my god, must make these now.
ReplyDeleteThese look awesome! But if you could somehow re-create D-hall's peanutbutter pie recipe I would LOVEEE you even more :)
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