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Peanut Butter Cupcakes with Chocolate Ganache
1/4 Cup Peanut Butter
6 Tablespoons (¾ stick) unsalted Butter, softened
1 teaspoon Vanilla extract
1 1/2 Cups Dark Brown Sugar
2 Large Eggs
2 Cups sifted All-Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
3/4 Cup Milk
Chocolate Ganache Frosting***
2 Cups Roasted (shelled) Peanuts, chopped
Set the oven at 375 degrees. Line 18 muffin tins with
paper cups.
In an electric mixer, cream the peanut butter, butter,
and vanilla until well mixed. Gradually add the sugar,
beating for 3 minutes or until light and fluffy. Add
the eggs, one at a time, beating until incorporated.
In another bowl, sift the .our, baking powder, and
salt. Alternate adding the flour mixture and the milk
to the batter, beginning and ending with the flour.
Scrape down the sides of the bowl as necessary.
Transfer the batter to the prepared cups, filling them
to just below the rim. Bake for 20 minutes or until a
cake tester inserted into a cupcake comes out clean. Do
not overbake. Cool in the pan for 10 minutes, then
transfer to wire racks to cool completely.
***For the Ganache
8 Ounces Bittersweet Chocolate, coarsely chopped
1 Cup Heavy Cream
2 Tablespoons unsalted Butter
2 Tablespoons light Corn Syrup
Place chocolate in a bowl that will hold all the
ingredients later.
In a heavy 1-quart saucepan, combine the cream, butter,
and corn syrup. Cook over medium heat, stirring with a
wooden spoon, until hot but not boiling (little beads
will form on the sides of the pot).
Pour the cream over the chocolate and stir until
blended. Let the ganache cool for 15 minutes.
One by one, turn the cupcakes upside down and dip the
tops into the ganache. Let excess ganache drip off
before turning them right side up on a platter to set.
Sprinkle with chopped Peanuts and enjoy!!
Makes 18 large cupcakes.
Diane Halferty
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