Ultimate Peanut Butter Chocolate Cupcakes

Tuesday, January 4, 2011


 I'm not the biggest fan of peanut butter but I have grown to love anything with peanut butter and chocolate, especially in the past year. 


I love the ultimate chocolate cupcakes that comes from Cook's Illustrated, and they're no doubt my most popular chocolate cakes! It asks for a dollop of chocolate ganache in the middle of the batter before baking, and I added a little peanut butter to that. 


I also made my favorite peanut butter frosting, but I accidentally went a little heavy on the peanut butter. It resulted in a VERY rich and decadent cupcake. I posted the recipe with the correct peanut butter ratios so you can judge for yourself whether or not you'd like to add more. You definitely can't eat this one fast but it's too delicious not to savor.

These are definitely ultimate. If you're a true lover of all things peanut butter and chocolate, then this is for you!




Ultimate Peanut Butter Chocolate Cupcakes
Adapted from here
Makes 12
Ingredients for Ganache Filling:
2 ounces bittersweet chocolate , chopped fine
1/4 cup heavy cream
1 tablespoon peanut butter


Ingredients for Chocolate Cupcakes:

3 ounces bittersweet chocolate , chopped fine
1/3 cup (1 ounce) Dutch-processed cocoa
3/4 cup hot coffee
3/4 cup (4 1/8 ounces) bread flour
3/4 cup (5 1/4 ounces) granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
Directions for Ganache Filling: 
Put the peanut butter and the chocolate into a heat-proof bowl. 
Place cream in a saucepan and heat until simmering, but not quite a boil. 
Add the cream to the chocolate and peanut butter and let sit for about 20 seconds. 
Then use a whisk to combine until smooth. 
Let sit at room temperature for about 30 minutes and then chill in the fridge until cold, at least 30 minutes.
Directions for Cupcakes: 
Adjust oven rack to middle position and heat oven to 350 degrees. 
Line standard-size muffin pan (cups have ½-cup capacity) with baking-cup liners. 
Place chocolate and cocoa in medium bowl. 
Pour hot coffee over mixture and whisk until smooth. 
Set in refrigerator to cool completely, about 20 minutes. 
Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.
Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. 
Add flour mixture and whisk until smooth.
Divide batter evenly among muffin pan cups. 
Place one slightly rounded teaspoon ganache filling on top of each cupcake. 
Bake until cupcakes are set and just firm to touch, 17 to 19 minutes.
Peanut Butter Frosting
  • 1/2 cup butter, softened
  • 1 cup creamy peanut butter
  • 3 tablespoons milk, or as needed
  • 2 cups confectioners' sugar
Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

6 comments:

Anonymous said...

Great information! I’ve been looking for something like this for a while now. Thanks!

Lizzy said...

Hi Amrita, my roommate Yi (one of Joe's WashU classmates) told me about your blog last year and I was wondering if you'd sell your macarons? I'm getting married in July this year (actually, to one of Joe's classmates) in St. Louis and am thinking of either making or ordering macarons as favors. Given the amount of time/equipment needed, I might not make them.. If you are up for selling yours, let me know! I've been looking at the macaron pictures in your blog and they look so pretty :) you can email me at ejd9@duke.edu or I'll try to check back on the comment section here.

Amrita said...

Hi Lizzy,

I emailed you immediately from my gmail account (wintersoul710) but haven't heard from you since... just thought I'd let you know in case my email somehow got lost!

Duacee said...

What tip did you use?

Anonymous said...

In your Ganache instructions you list peanut butter, but in the directions below you list confectioners sugar (not peanut butter). Can you please clarify? Thanks!

Amrita Rawat said...

@Duacee, I used just a plain star tip.

@Anonymous, Thanks for letting me know, I updated the directions and the ingredients :)

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