If you are a chocolate peanut butter lover this recipe is for you! We fell in love with this cupcake on the first bite and the funny thing is, we didn’t even plan to make it. We had some leftover chocolate cupcakes and chocolate ganache and decided to play around and add some peanut butter. It was so good we knew we needed to turn this combination into a new recipe.
This cupcake consist of a chocolate cupcake topped with a whipped chocolate peanut butter ganache. The next time we make these we think we might take it up a notch and add a Reese’s peanut butter cup in each cupcake before we bake them.
We made these cupcakes just before Easter so we of course had to turn them into Easter cupcakes. Using a Wilton 1M tip we piped the chocolate peanut butter ganache on the cupcakes and then topped them with edible grass and chocolate eggs. We found the edible grass at Target and used Cadbury milk chocolate eggs.
If you make this recipe we would love to know what you think. Leave a comment below and tag us on Instagram. Have a wonderful Easter and happy baking!
Chocolate Cupcakes
Ingredients
- 1 3/4 cups all purpose flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 1 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup black coffee cooled
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
Instructions
- Pre-heat oven to 350 degrees. Line cupcake pan in liners.
- In the bowl of your stand mixer fitted with the whisk attachment, combine flour, sugar, cocoa, baking soda, baking powder, and salt and mix together.
- Add the eggs, coffee, buttermilk, oil, and vanilla and mix on medium speed for a couple minutes.
- Fill each cupcake tin half full (make sure to only fill half full and not 3/4)
- Bake for about 20 minutes or until a toothpick come out clean. Cool completely before frosting.
Chocolate Peanut Butter Ganache Frosting
Ingredients
- 12 ounces semisweet chocolate chip
- 1 cup heavy whipping cream
- 1/2 cup creamy peanut butter
Instructions
- Place the chocolate chips in a heat safe bowl. We like to use the bowl of our mixer so there is less clean up.
- In a small sauce pan heat the cream over medium high heat until it starts to form small bubbles around the edges. Be sure to keep an eye on it so it doesn’t boil over. This can also be done in the microwave.
- Once the bubbles form remove the cream from the heat and pour it over the chocolate. Try and cover as much of the chocolate chips as you can. Let stand 3-5 minutes without stirring.
- Wisk the ganache by hand until completely smooth. Let the ganache set until it is firm but still soft. This can be done at room temperature or in the refrigerator.
- When the ganache has set, transfer to the bowl of a stand mixer and add the peanut butter. Whip at high speed until fluffy, about 3-4 minutes.
