03.08.13

chocolate & peanut butter cupcakes with chocolate pb ganache

When a dear friend requested that I bring something peanut butter-chocolate to her baby shower, I immediately thought of this recipe. Anna and I made it last year as an 8-inch triple-layer cake, and I adapted the recipe to make two dozen cupcakes. I was a little concerned that these might be too rich for some people, but they ended up being a big hit at the shower! Every component of these cupcakes is delicious–the cake is moist, the peanut butter frosting I could eat by the spoonful (and did, for breakfast the next day), and the chocolate-peanut butter ganache ties it all together. Whether as a cake or as cupcakes, this recipe is great for a crowd!

Chocolate Cake with Ganache and Peanut Butter Frosting

Makes an 8-inch triple-layer cake (or 24 cupcakes)

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

 

8 Responses

  1. Billy says:

    WOW! Just had one of these and they are AMAZING! I’m a huge fan of chocolate and peanut butter in deserts and this one just topped them all. Love the website BTW.

  2. Jen says:

    My favorite part about these cupcakes was the chocolate and peanut butter swirly icing! Sometimes I find peanut butter cupcakes too peanut buttery for me, but these had a nice balance of chocolate and peanut butter. It was a great after treat for us!

  3. Kari says:

    I’m still having post-baby shower dreams about these little gems. You are a talented baking genius!!! thank you my dear friend for making these for me. YUM. xoxo.

  4. Heisenberg says:

    the cupcake looks pretty nice. greetings from germany :)

  5. Sika says:

    Wow, I definitely have to make this recipe. It sounds so delicious!

  6. Marilyn says:

    This reminds me of my favourite chocolate bar, Reeses peanut butter cups. I am definitely making this for my knitting group tomorrow. Thanks for the recipe!

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