I’ve been baking cakes for years and enjoy trying new combinations of flavors and textures. When I blended two popular flavors—peanut butter and chocolate—I knew I’d created something divine after just one bite. The cupcakes are definitely worth the time it takes to make them.
—RONDA SCHABES VICKSBURG, MI
PREP: 55 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 2 DOZEN
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup buttermilk
1 cup strong brewed coffee, room temperature
1/2 cup canola oil
2 eggs
1 teaspoon vanilla extract
FILLING
1/2 cup creamy peanut butter
3 tablespoons unsalted butter, softened
1 cup confectioners’ sugar
2 to 4 tablespoons 2% milk
GANACHE
2 cups (12 ounces) semisweet chocolate chips
1/2 cup heavy whipping cream
PEANUT BUTTER FROSTING
1 cup packed brown sugar
4 egg whites
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
2 cups unsalted butter, softened
1/3 cup creamy peanut butter
1. Preheat oven to 350°. In a large bowl, combine first six ingredients. Whisk buttermilk, coffee, oil, eggs and vanilla until blended; add to the dry ingredients until combined. (Batter will be very thin.) Fill paper-lined muffin cups two-thirds full.
2. Bake for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a small bowl, cream peanut butter, butter, confectioners’ sugar and enough milk to achieve piping consistency. Cut a small hole in the corner of a pastry or plastic bag; insert a small round tip. Fill with peanut butter filling. Insert tip into the top center of each cupcake; pipe about 1 tablespoon filling into each.
4. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Dip the top of each cupcake into ganache; place on wire racks to set.
5. In a large heavy saucepan, combine brown sugar, egg whites, salt and cream of tartar over low heat. With a hand mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 5 minutes.
6. Add butter, 1 tablespoon at a time, beating well after each addition. If mixture begins to look curdled, place frosting bowl in another bowl filled with hot water for a few seconds. Continue adding butter and beating until smooth. Beat in peanut butter for 1-2 minutes or until smooth.
7. Place frosting in a pastry or plastic bag with large star tip; pipe onto each cupcake. Store in an airtight container in the refrigerator. Let stand at room temperature before serving.