Chocolate Cupcakes filled with Peanut Butter Buttercream topped with Ganache!
June 25, 2011
My home boy Wayne (Whazzup Wayne?!) from work at 24 had his birthday today! :) and for his birthday he requested lemon something. Thursday I went to both Whole Foods and Safeway and they had yucky lemons! :( So those will come another day and I found a rich and delicious replacement as far away from lemon as you can get! Prepare yourselves, ladies and gents..these cupcakes will blow your brains!
I’ve gone back to one of my favorite chocolate cupcakes (a tried and true fave!) and paired them with my favorite peanut butter buttercream! This frosting is soooo fabulous! It isn’t too sweet and it creates the perfect rich flavor paired with chocolate anything! <–Oreos! ;) guess what I had for dinner that night?! ha!
Also, a couple posts ago I posted my favorite chocolate cake recipe. This peanut butter buttercream would be a WONDERFUL addition to this cake, as the filling or coating the entire thing! It is also a perfect pair with banana bread.. :) If you aren’t into filling cupcakes you can definitely rule out the ganache topping and top it with a good serving of the frosting..I’ve done this plenty of times. But hear me out when I say that filling cupcakes is easier than you think and is such a nice surprise to your lucky recipients!
Let me also share that this was the frosting/cupcake combo that I served my boyfriend when he said “Rachey you could make this into a very successful business.” Are you kidding me?! Been on my mind ever since! :)
Chocolate Sour Cream Cupcakes
Makes enough batter for 16-18 regular cupcakes, 12 jumbos, or around 60 minis!
3 ounces unsweetened chocolate, chopped (by chopping the chocolate you are helping the melting process)
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon of salt (mhm. I’ve said it before, I’ll say it again..every dessert needs salt)
1/2 cup (1 stick) UNsalted butter, softened (if you have salted butter, omit salt from recipe)
1 1/4 cups sugar
2 eggs (I use large)
1 teaspoon vanilla extract
1/2 cup sour cream (you do not taste this it helps the batter stay moist!)
1/2 cup water
Preheat your oven at 350 degrees. Get your muffin tin ready.
1. Place your chopped chocolate in a glass bowl and set it over a pot of barely simmering water. It’s very important that the water is not tall enough to touch your bowl of chocolate! This creates a double broiler and will melt the chocolate. Stir until melted and smooth. Remove from water and set aside to cool slightly.
2. In a medium bowl, sift or whisk the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, using an electric mixer on medium, beat the sugar and butter until smooth and creamy, about 2 minutes. Remember you can stop and scrape the bowl with a spat at any time.
4. On a low speed, mix in melted chocolate.
5. On medium speed, add the eggs ONE at a time, mixing each until they are well blended. Add the vanilla and beat until mixture looks creamy.
6. Mix in the sour cream until no white streaks remain.
7. On low, add half of the flour mixture, mixing just to incorporate it. Mix in the water. Mix in the remaining flour mixture until batter looks smooth.
At this point your batter is ready to be divided into your muffin lined baking tins. Baking time is about 20 minutes for the regular size, set it for about 16 and then check with a toothpick to see the progress. If the toothpick comes out clean, they’re done. Pull them out and set on a wire rack to cool.
Peanut Butter Buttercream <–used in this recipe to fill, but the possibilities are endless!
1 cup powdered sugar
1 cup creamy peanut butter (not chunky, bleh)
5 tablespoons unsalted butter softened
3/4 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup heavy cream
1. Place powdered sugar, peanut butter, butter, vanilla and salt into a medium/large bowl and beat on medium until smooth. <–Make sure you scrape down the bowl.
2. Beat in heavy cream until texture is light and smooth. See how easy?
3. Fit a filling tip onto a piping bag and spoon mixture into the bag.
4. Push tip about 2/3 into the cupcake and squeeze with light pressure, release, and pull out.
—>I don’t like too much filling (I’m more of a cake fan) so I cut the recipe in half. Whatever floats your boat. Also, if you aren’t sure about how much is going in there you can always do some QC and after you’ve filled one, eat it. :) If it’s too much, cut down, if it wasn’t enough, do more, if it was perfect…congrats. :)
4 ounces chopped chocolate (use whatever you have on hand–chocolate chips work great!)
1/4 cup heavy cream
1. Bring cream to boil in small pot, pour over chocolate in small bowl
2. Let the combo sit for about one minute, stir until smooth.
3. When cupcakes are cool, turn one upside down and dip it in the bowl of ganache. This will create the most delicious smooth top. Yum! If your cupcakes sink a little in the middle and the ganache doesn’t look as nice as you would like…simply smooth the ganache with the back side of a silver spoon.
After your first taste you’ll literally say “Shut the front door!” or something like it. ;) They are rich and perfect for any occasion. Kids are also a big fan of this combo (hello Reeses and my personal fave, Peanut Butter M&M’s!) So make a batch for somebody that you care about, whether they asked for lemon or not! Hahaha.
If you come up with any questions you can post a comment and I’ll respond as quickly as possible, on any recipe!
PS The chocolate curls you see were made by using a veggie peeler down the side of a chocolate bar. Tres chic!