These cupcakes are hands-down my favorite cupcakes ever! If you love the combo of chocolate and peanut butter, you need to make them immediately. I found the recipe on Annie’s Eats, one of my go-to food blogs, and, as usual with her recipes, I didn’t need to change a thing. They were perfect!
Peanut Butter "Cookie" Cupcakes
2014-07-01 06:52:01
For the Cupcakes
- 1½ cups hot brewed coffee
- ¾ cup unsweetened cocoa powder
- 2¼ cups all-purpose flour
- 1½ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 12 tablespoons (1½ sticks) unsalted butter, at room temperature
- 1½ cup packed brown sugar
- ¾ cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
For the Ganache
- 6 oz. semi-sweet chocolate chips
- ½ cup heavy cream
For the Peanut Butter Cookie Frosting
- 9 tablespoons unsalted butter, at room temperature
- 1½ cups creamy peanut butter
- 3 cups confectioners’ sugar
Instructions
- Preheat oven to 350˚ F.
- Line cupcake pans with paper liners.
- In a bowl or liquid measuring cup, whisk together the hot brewed coffee and cocoa powder until dissolved. Set aside.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- In the bowl of an electric mixer, combine the butter and sugars. Beat on medium-high speed until light and fluffy, about 3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Blend in the vanilla.
- With the mixer on low speed, add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients. Mix each addition just until incorporated, being careful not to overmix.
- Divide the batter between the prepared liners, filling each about two-thirds of the way full. Bake about 20 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans briefly, then transfer to a wire rack to cool completely.
- When the cupcakes are cool, make the ganache by placing the chocolate chips in a small bowl. Bring the cream to a simmer, pour over the chocolate, and let stand about 2 minutes. Whisk together until a smooth ganache forms. If needed, let cool briefly at room temperature to thicken slightly before using.
- To make the peanut butter cookie frosting, combine the peanut butter and butter in the bowl of an electric mixer and beat on medium-high for 1 minute. Turn off the mixer, add in the confectioners’ sugar and mix on low speed until fully incorporated. Increase the speed to medium and mix until smooth, about 2 minutes. Place the "cookie dough" in between two pieces of wax paper and roll to about 1/2 inch thick. Place in refrigerator for about 30 minutes.
- In the meantime, using a butter knife or an offset spatula, spread a layer of ganache over the top of each cupcake.
- Remove the "cookie dough" from refrigerator and use a small cup or a biscuit cutter to cut dough into rounds just smaller than the top of the cupcake. Use the tines of a fork to make the classic crisscross pattern on top of the “cookie.” Top each cupcake with a peanut butter "cookie."
Seasoned to Impress https://seasonedtoimpress.com/
