Chocolate Peanut Butter Cup{cake}

We are a little short on cash and who knew that baking cupcakes would be an expensive hobby! Ha! So, I rummaged my pantry and realized that I had most of the ingredients to make one of my husband's favorite cupcake flavors: Chocolate & Peanut Butter. Naturally, I had to run to the store and get more butter and sugar. I seem to run out of those the fastest! 

I dedicate this cupcake to my husband: Chocolate Peanut Butter Cup{cake}

Devil's Food Cupcake: (makes 32 cupcakes)

3/4 cup unsweetened Dutch-process cocoa powder

3/4 cup hot water

3 cups all-purpose flour

3 teaspoon baking soda

1 teaspoon baking powder

1 1/4 teaspoons coarse salt

1 1/2 cups (3 sticks) unsalted butter

2 1/4 cups sugar

4 large eggs, room temperature

1 tablespoon plus 1 teaspoon pure vanilla extract

1 cup sour cream, room temperature

1. Preheat oven to 350 degrees and line the cupcake pan with paper liners.

2. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.

3. Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 15 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

 

Chocolate Ganache Filling:
1 cup Heavy Whipping Cream
8 oz Chocolate, chopped

1. In a small saucepan, bring the whipping cream up to a boil.
2. Put the chopped chocolate into a medium bowl.
3. Once the whipping cream is boiling, pour it on top of the chocolate.
4. Stir the chocolate until melted through.
5. Pop the bowl of chocolate into the freezer for about 15 minutes to thicken the consistency a bit.

Creamy Peanut Butter Frosting: 

6 ounces cream cheese

1/3 cup confectioners' sugar

1/2 stick unsalted butter

1/2 teaspoon salt

1 cup creamy peanut butter

1/2 teaspoon pure vanilla extract

1/2 cup heavy cream

 

1. With an electric mixer, whip the heavy cream until stiff peaks are formed. Set aside.

2. With an electric mixer, beat together the cream cheese, confectioners' sugar, and butter until fluffy.

3. Add in the salt, peanut butter, and vanilla, mix until incorporated.

4. Fold in the whipped heavy cream.

Putting together the cupcakes:

1. Punch out a hole in the center of your cupcakes.

2. Fill the hole with the chocolate ganache.

3. Frost your cupcakes with the peanut butter frosting.

4. Drizzle on some chocolate ganache.

5. CONSUME. (With milk, because that frosting is really rich.)