Peanut Butter Cupcakes with Chocolate Ganache Icing.

Name: Peanut Butter Cupcakes with Chocolate Ganache Icing.
Ingredients: 1/4 c smooth peanut butter; 3/4 stick unsalted butter softened; 1 tsp pure vanilla extract; 1 1/2 c dark brown sugar packed; 2 large eggs; 2 c all purpose flour; 2 tsp baking powder; 1/2 tsp salt; 3/4 c milk; ICING INGREDIENTS; 8 oz bittersweet chocolate coarsely chopped; 1 c heavy cream; 2 Tbsp light corn syrup; 1/4 stick unsalted butter softened

Peanut Butter Cupcakes With Chocolate Ganache Icing. Recipe

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By Gretchen Morris
@Eugenio

This is a recipe from the Chocolate Bar in New York city.

Rating:

★★★★★ 1 vote5

Ingredients

1/4 c

smooth peanut butter
3/4 stick

unsalted butter softened
1 tsp

pure vanilla extract
1 1/2 c

dark brown sugar packed
2 large

eggs
2 c

all purpose flour
2 tsp

baking powder
1/2 tsp

salt
3/4 c

milk
ICING INGREDIENTS
8 oz

bittersweet chocolate coarsely chopped
1 c

heavy cream
2 Tbsp

light corn syrup
1/4 stick

unsalted butter softened
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How to Make Peanut Butter Cupcakes with Chocolate Ganache Icing.

Step-by-Step

Line a muffin tin with paper cups. Preheat oven to 375 degrees. With a mixer, cream peanut butter, butter and vanilla in a large bowl until smooth. Gradually add sugar, beating until mix is light and fluffy, about 3 minutes. Add eggs one at a time, beating until all mixed in. Set aside.
In a separate bowl, sift the flour, baking powder, and salt together. Beat a third of the flour mixture into the peanut butter mixture. Do the same with a third of the milk. Repeat this process until everything is well-blended. Scrape down the sides of the bowl btween additions.
For medium cupcakes, fill paper cups two-thirds full. For larger cupcakes, fill to just below top rim. Bake for 20 minutes or until toothpick inserted in the center of cupcake comes out clean. Let cool 10 minutes.
To make the icing:Place chocolate in a medium bowl and set aside.In a heavy 1-quart saucepan,using a wooden spoon, combine cream,corn syrup and butter.Cook over medium heat until hot but not boiling)little beads of water will form on side of pot). Pour cream over chocolate and stir until blended. Voila-ganache!! Let cool completely.
One by one, dip the top of each cooled cupcake into the ganache. Let the excess ganache drip off into the bowl before flipping the cupcake into an upright position. Serve with a big glass of milk !!
MAKES 24 MEDIUM OR 18 LARGE CUPCAKES