Chocolate and peanut butter ganache cupcakes

 

I’ve been baking up a storm this past week. We celebrated my daughter’s birthday over the weekend (which meant party cake and treats as well as cupcakes for school and home) and today Cupcakes and Couscous turns 7! Last year we celebrated with this caramel choc chip ice cream and this year I decided that some decadent chocolate ganache cupcakes were the perfect treat to celebrate this milestone.

 

 

I have been wanting to make buttermilk cupcakes for a while now. I usually add milk to my cakes and cupcakes as I don’t keep buttermilk in the fridge all the time, but it’s a fantastic ingredient to use in baking as adds a pleasant flavour and keeps those cupcakes soft and tender. (Use any leftover buttermilk in pancake batter, it’s great for that too!) I topped the cupcakes with a rich dark chocolate and peanut butter ganache – so delicious.

 

 

Thank you for continuing to follow my foodie journey here and on Facebook and Instagram! I love creating recipes for you and your messages and support mean the world. There’s plenty more to come. In the meantime, happy baking! x

 


 

CHOCOLATE AND PEANUT BUTTER GANACHE CUPCAKES

For the cupcakes:

  • 18 cupcake cases
  • 150g butter, softened
  • 300g dark muscovado sugar
  • 3 large eggs
  • 5ml (1 tsp) vanilla extract
  • 280g flour
  • 12.5ml (2½ tsp) baking powder
  • pinch of salt
  • 60g cocoa
  • 350ml buttermilk

For the ganache:

  • 500g dark chocolate, finely chopped
  • 250ml (1 cup) cream
  • 160ml (⅔ cup) peanut butter
  • chopped pecan nuts to decorate (optional)

1.) Preheat the oven to 170ºC and arrange the cupcake cases in a muffin tray.

2.) To make the cupcakes place the butter and muscovado sugar in a bowl and cream until combined and fluffy. Add the eggs one at a time, beating in between each addition and scraping down the sides of the bowl as necessary. Mix in the vanilla extract.

3.) Sift the flour, baking powder, salt and cocoa into the bowl. Mix gently to combine. Add the buttermilk and mix until combined.

4.) Divide the batter between the cupcake cases. Bake the cupcakes for 20 minutes, or until an inserted skewer comes out clean. Transfer the cupcakes to a cooling rack and leave to cool completely.

5.) To make the ganache place the finely chopped chocolate in a bowl. Heat the cream until it just starts to boil. Pour the cream over the chocolate and leave to stand for a minute. Whisk to combine, then add the peanut butter and whisk until smooth.

6.) Set the ganache aside for 30-45 minutes to cool and thicken. The ganache should be thick enough to pipe on the cupcakes.
(Note – If it’s a very hot day you can also pop the ganache in the fridge to speed up the process, but do keep an eye on it so that it doesn’t set.)

7.) Pipe the ganache onto the cupcakes and decorate with chopped nuts.

 

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