June 19, 2012

Chocolate Peanut Butter Cupcakes

1 (18.25 oz) Box Devil's Food Cake Mix
1 tsp. cinnamon, optional
3/4 cup buttermilk
1/2 cup oil
3 eggs
1 tsp. vanilla extract
1 cup sour cream 

Peanut Butter Ganache
1/3 cup peanut butter
2/3 cup milk chocolate chips

Peanut Butter Buttercream
1/4 cup butter, softened
8 oz. cream cheese, softened
1/3 cup peanut butter
4 cups powdered sugar, roughly
1 tsp vanilla extract

1. Preheat oven to 350℉ and line pans with 24 cupcake liners.

2. Sift cake mix into a small bowl with cinnamon.

3. In a large bowl, combine buttermilk, oil, eggs, vanilla extract and sour cream. Don't over mix.

4. Combine the dry and wet ingredients and stir until well mixed.

5. Fill liners 3/4 full and bake for 17-22 minutes, or until an inserted knife comes out clean.  Let cool completely.

6. Ganache: Melt peanut butter and chocolate chips and stir until smooth. (You can do it over the stove top or use a microwave.)

7. Once cupcakes have cooled, dip the tops into the ganache and let set before frosting.

8. Buttercream: Beat butter, cream cheese and peanut butter for 4 minutes. Scrape the bowl as needed. Add powdered sugar and vanilla extract and beat. If your buttercream is too thin, continue to add more powdered sugar.

9. Pipe onto cooled cupcakes and top with peanut butter chocolate hearts or Peanut Butter cups if desired.

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