I’m about 3 weeks into this blog and I decided it was time to post a dessert. I’ve always loved Reese’s Peanut Butter Cups and they’re what inspired me to make these cupcakes. I personally don’t think you can beat a chocolate and peanut butter combination. If you like this combination, I think you’ll enjoy these cupcakes.
I don’t know about you, but when I feel a little touch of fall in the air, I immediately start craving heavier foods. As you can tell from other posts, I tend toward lighter and healthy foods, but as we move into fall, you can expect some heavier dishes that follow my cravings. These cupcakes are an indication of my cravings.
So… in this post, I’ve gone from relatively light and healthy fare to the other extreme. I won’t for a minute lead you to believe these cupcakes are health food, but I will say that life is about moderation and you have to treat yourself sometimes. I wouldn’t suggest eating seven of these treats, but there’s nothing wrong with indulging with moderation.
Peanut Butter Mousse Filled Chocolate Cupcakes with Chocolate Ganache
Makes: 24 cupcakes
Prep time: 1 1/2 hour
Cook time: 20 minutes
Ingredients
Ingredients
(Cake batter recipe adapted from The New Basics Cookbook by Julie Rosso and Sheila Lukins)
4 oz good quality unsweetened chocolate, chopped
2 sticks unsalted butter, room temperature
2 1/4 cups dark brown sugar, packed
3 large eggs
2 1/4 cake flour
2 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
1 cup boiling water
1 tbsp espresso powder
2 tsp vanilla extract
8 oz cream cheese, room temperature
1 cup peanut butter, not all natural
1 cup heavy cream
1 cup powdered sugar
1 tsp vanilla extract
2 cups semisweet chocolate chips
2 cup heavy cream
Instructions
Preheat oven to 375 degrees. Place cupcake papers in muffin tins. Spray papers with cooking spray to prevent sticking
1. Sift flour, baking soda, and salt together and set aside.
2. Melt chocolate in double boiler over low heat. Remove from the heat and set aside.
3. Cream butter and brown sugar in the bowl of an electric mixer on low speed.
4. Add one egg at a time mixing thoroughly.
5. Mix in melted chocolate
6. Add the dry ingredients to the chocolate mixture alternating with the buttermilk, beginning and ending with the flour mixture.
7. Stir espresso powder in boiling water and slowly mix with batter.
8. Add vanilla extract and mix well
9. Fill each cupcake paper 3/4 full. Bake for 15 to 20 minutes or until inserted toothpick comes out clean.
10. Remove from the muffin tin and cool for 30 minutes. Place the cupcakes in the refrigerator for 1 hour.
1. Blend the cream cheese, peanut butter, vanilla extract, and powdered sugar together.
2. In a separate bowl, whip the cream until you have stiff peaks.
3. Gently fold whipped cream into the peanut butter mixture and set aside.
For the ganache:
1. Melt the chocolate chips with the heavy cream over a double boiler, stirring regularly until melted and blended.
2. Remove from heat and allow to cool for about 5 to 10 minutes.
1. With a melon baller, carefully scoop out a hole in the middle of each cupcake.
2. Fill a pastry bag with the mousse. (You can also use a plastic sandwich bag with the corner snipped.)
3. Pipe the mousse into the hole in each cupcake, filling to the top of the cupcake.
4. Spoon the ganache over the top of the cupcakes with a spoon. Push the ganache to the edge of the cupcakes but do not let it run down the side.
Store in the refrigerator. Remove from the refrigerator 30 minutes before serving.
https://southernboydishes.com/2012/09/16/peanut-butter-mousse-filled-chocolate-cupcakes-with-chocolate-ganache/
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