This cake is thicker and denser than a regular cupcake, more like a big thick peanut butter cookie, and I added peanut butter chips to give it even more of a cookie feel. I filled it with a chocolate/peanut butter ganache, and topped it with a lightly flavored peanut buttercream frosting. The garnish is a sprinkle of chocolate toffee bits.
I have to admit that when it first came out of the oven, I was concerned about the cake because it seemed dense and almost crumbly dry. But, once it’s filled and is allowed to cool and absorb the other flavors, the texture of the cake works and doesn’t seem dry at all. I would take extreme care to be sure you don’t over bake this one because I can definitely see how it would go from perfect to hockey-puck in a couple of minutes.
If you love peanut butter cookies, you’ll love this cupcake. You might even want to marry it.
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 6 ounces (1 1/2 sticks) unsalted butter, softened
- 1 1/3 cups sugar
- 2/3 cup natural, creamy peanut butter
- 3 large eggs
- 1/2 cup sour cream
- 1/2 teaspoon pure vanilla extract
- 6oz milk chocolate chips (half a bag)
- 6oz peanut butter chips (half a bag)
- 2/3 cup heavy whipping cream
- 3 Tbsp unsalted butter, room temperature
I tried a new method for the ganache this time because my stove top was covered with cupcakes. I put the cream in a medium size glass bowl and microwaved it for 1 minute, until the cream was very hot but not boiling. Whisk the chips into the cream until smooth and creamy. Add the butter and combine with whisk until the chocolate is smooth and shiny.
Let ganache sit about 30 minutes until it starts to thicken slightly. Fill each cupcake with a generous dollop of chocolate and replace the cone.
- 2 sticks unsalted, room temperature butter
- 1 1/2 cups creamy peanut butter
- 2 cups powdered/confectioners sugar
- 2 tsp vanilla extract
- 2/3 cup heavy/whipping cream
- 1/2 teaspoon kosher salt
In bowl of stand mixer, combine all ingredients using paddle attachment. Whip until smooth, light and fluffy. If it’s too soft for piping, you might need to place it in the refrigerator for 5 minutes to firm up. Place in pastry bag and frost cupcakes. Garnish as desired – I used chocolate toffee bits.