You know what I am talking about.
The craving for that perfect ratio of peanut butter and chocolate.
One that you know just won't go away easily.
I knew just what to make, but it was late and I had already made pot pie for dinner and there was a pile of dishes still waiting. In the spirit of the Cupcake Wars, my husband challenged me to make the cupcakes in 40 minutes as they do on the show. Since you don't know me yet, I'll tell you that I may have a little competitiveness in me, just a little. So challenge accepted. It's on!
I knew what I wanted to make. I have made this recipe in cake form a long time ago, before this blog existed, I mentioned this "best cake ever" on the meetthekadlecs blog. This time I halved the recipe and made 12 peanut butter chocolate ganache cupcakes!
Peanut Butter Chocolate Cupcakes
1 cup all-purpose flour
1 and 1/4 cup sugar
1/4 cup and 2 tbsp unsweetened dutch process cocoa
1 tsp baking soda
1/2 tsp salt
1/2 cup vegetable oil
1/2 cup sour cream
3/4 cup water
1 tbsp distilled white vinegar
1/2 tsp vanilla
4 ounces semisweet chocolate, chopped
2 tbsp smooth peanut butter
1 tbsp light corn syrup
1/4 cup whole milk
5 ounces cream cheese, softened
4 tbsp unsalted butter, softened
2 and 1/2 cup confectioners' sugar, sifted
1/3 cup smooth peanut butter
Preheat oven to 350 degrees. Line cupcake pan with 12 cupcake liners and set aside. In a medium bowl, sift together flour, sugar, cocoa powder, baking soda, and salt. Whisk together till thoroughly combined. Add in oil and sour cream and whisk till combined. While beating, gradually add in water. Blend in vanilla and vinegar. Whisk in eggs and beat until well blended. Spoon batter into lined cupcake pan (the batter is very soupy, don't worry it will be great). Bake for 25-30 minutes or until wooden toothpick inserted in center of a cupcake comes out clean. Cool in pan for 10 minutes then transfer to a wire rack and cool completely (if in a hurry shove in fridge till cooled).
To make chocolate ganache, melt chocolate in a double broiler or in a bowl over simmering water. Add in peanut butter and corn syrup and continue whisking until melted and combined. Remove chocolate mixture from heat and whisk in milk beating until you get a smooth texture. Set aside, whisking occasionally.
To make peanut butter frosting, in a large bowl beat cream cheese and butter until light and fluffy. Slowly add in confectioners' sugar, mix thoroughly after each addition. Beat on medium for four minutes until light and fluffy. Add in peanut butter until blended.
After cupcakes have chilled, fill with chocolate ganache and frost with peanut butter frosting using piping bags. See the method I use in the Chocolate Stout and Irish Cream Cupcakes.