Sunday, January 11, 2009

Chockylit: Peanut Butter Filled Chocolate Cupcakes with Chocolate Ganache

I have long awaited the arrival of the perfect chocolate cupcake recipe.  It needed to be a tender cake crumb with a sweet icing, and the whole thing should absolutely scream chocolate.  What's the point of a chocolate cupcake if it doesn't taste like a rich chocolate cupcake?? Cupcake nirvana arrived in the form of a recipe from a blog I stumbled on, and impressively, it also called for a peanut butter center. Normally I would consider this a double score (and I'm sure at some point this will make it's own appearance), but for now I just did the chocolate cupcake thing.  I've included the full recipe though.  Because I'm nice like that.

Peanut Butter Filled Chocolate Cupcakes with Chocolate Ganache
From Chockylit blog

5.4 ounces dark chocolate or ¾ of a 300g bar of Valrhona 61% cacao chocolate
1 cup (2 sticks) plus 6 tablespoons unsalted butter
1¾ cups plus 2 tablespoons granulated sugar
6 large eggs
1 cup plus 2 tablespoons all-purpose flour
4½ tablespoons unsweetened cocoa powder (such as Valrhona)
1½ teaspoons baking powder
Pinch of salt
Peanut Butter Filling
Chocolate Ganache

Preheat the oven to 350°F. Prepare 2 muffin pans with paper liners.

Melt the chocolate and butter over a water bath. Add the sugar and stir. Let the mixture cool for 10 minutes. Beat the mixture with an electric mixer for 3 minutes. Add the eggs, one at a time, mixing for 30 seconds between each egg. Sift the flour, cocoa powder, baking powder, and salt into the chocolate mixture and mix until blended.

Scoop the batter into the cupcake liners and bake for 25 minutes or until a toothpick inserted in the center comes out clean. Frost with Chocolate Ganache.

Makes 24 cupcakes

Peanut Butter Filling
4 ounces cream cheese
1 cup smooth peanut butter
2 cups sifted confectioner's sugar
1 tablespoon vanilla extract
3 to 4 tablespoons milk

Beat the cream cheese and peanut butter until combined.  Add the powdered sugar and vanilla and beat until combined.  Add the milk and beat until combined.

Chocolate Ganache
4 ounces bittersweet chocolate
5 ounces semisweet chocolate
1 cup heavy cream
1 tablespoon unsalted butter, at room temperature
1 teaspoon pure vanilla extract
2 cups powdered sugar

Chop the chocolates and transfer them to a heat-proof bowl. Heat the cream until bubbles form around the edge of the pan. Pour the cream over the chocolate. Let the mixture sit for 1 minute, then stir to combine. Add the butter and vanilla and stir until combined. Transfer the mixture to the bowl of an electric mixer and let cool for 10 minutes. Sift the powdered sugar into the chocolate mixture and beat until combined. Continue to beat with the mixer until the mixture becomes lighter in color and creamy.

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