Anyone that knows me, knows that I have a serious weakness for anything that combines chocolate and peanut butter. What girl doesn’t like sweet and salty?! Le hubs’ family is coming into town tomorrow night for the extended weekend. For some reason I always find myself baking the night before I come. Maybe because in my head I think that if their stay is pleasant that they will just move to this side of the country. After all, the West Coast is the best coast! Yes, I love my in-laws, which probably makes me the luckiest girl ever seeing as all my female friends dread even the mention of theirs.
So here is another shot at getting them to move here already with my incredibly adorable nephew with a recipe that was shared with me a while back…
Peanut Butter Chocolate Ganash Cupcakes
1 1/3 cup dark brown sugar 24 tablespoons butter (3 sticks)
3 large eggs 4 large egg whites
1 1/2 cup chunky peanut butter (I personally find Jif to work best for baking)
3/4 cup creamy peanut butter
3 cups flour 1 tbsp baking powder
1 tsp salt 1 1/4 cups whole milk
3/4 cup heavy whipping cream
6 oz semi-sweet chocolate (chopped)
1 1/3 cups sugar 4 tablespoons shortening
Making the batter:
Preheat oven to 350 degrees.
Sift your flour, baking powder and salt in a bowl. Set aside.
In an electric stand mixer using a paddle attachment cream together 8 tablespoons butter and all of your brown sugar until light in color. About 5 minutes. I am sure a hand mixer would work just as well but may take slightly longer. Stop mixer.
Add 3 eggs and mix until fully blended. Stopping mixer to scrape sides of the bowl. Add chunky peanut butter. Mix until fully blended.
On the lowest speed mix in your flour in four separate additions and your milk in three. Alternating the two but being sure to begin and end on flour. After the milk and flour are fully incorporated continue mixing until the batter looks smooth.
Fill your cupcakes liners and bake for 16-19 minutes depending on your oven. Be sure to turn your tray halfway through to help ensure even baking. You will be able to tell your cupcakes are done when you insert a toothpick into the center and it comes out clean.
Making the chocolate ganash:
After chopping up your chocolate set it aside in a metal bowl.
Boil your heavy cream in a sauce pan over high heat. Once at a boil pour the cream over your chopped chocolate in the bowl. Let stand for 3 minutes.
Whisk together and set aside to cool.
Making the peanut butter buttercream:
In a small metal bowl whisk together your egg whites and sugar. Set mixture over a pot of boiling water (similar to a double boil). Whisking continuously until the sugar is dissolved.
Place mix into your electric stand mixer (again, I am sure a hand mixer would work just as well) and whip on highest setting until stiff peaks form.
On medium speed add the shortening and remaining butter. Mix until full incorporated.
Fold in creamy peanut butter.
Putting it all together:
Dip your cooled cupcakes into your slightly cooled ganash mixture. Pop ganash coated cupcakes into the fridge until the chocolate is hardened and cooled. Roughly 10 minutes. Remove from fridge.
Pipe your buttercream onto the cupcakes.
…and of course…