Ganache Covered Cupcakes With Peanut Butter Icing

Name: Ganache Covered Cupcakes With Peanut Butter Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 teaspoon Baking Poweder; 2 teaspoons Baking Soda; 2 cups Flour; 1 pinch Salt; 2 cups Sugar; 3/4 cups Dark Cocoa Powder; 2 whole Eggs; 1/2 cups Vegetable Oil; 1 cup Hot Coffee; 1 cup Milk; 2 teaspoons Vanilla; _____; FOR THE FROSTING:; 2 cups Confectioners Sugar; 1 cup Marshmallow Cream; 1 teaspoon Vanilla; 1 cup Shortening; 2 Tablespoons Milk; 1/4 cups Peanut Butter; _____; FOR THE GANACHE:; 1 cup Chocolate; 1 cup Heavy Whipping Cream

Servings: persons

FOR THE CUPCAKES:
1 teaspoon Baking Poweder
2 teaspoons Baking Soda
2 cups Flour
1 pinch Salt
2 cups Sugar
3/4 cups Dark Cocoa Powder
2 whole Eggs
1/2 cups Vegetable Oil
1 cup Hot Coffee
1 cup Milk
2 teaspoons Vanilla
_____
FOR THE FROSTING:
2 cups Confectioners Sugar
1 cup Marshmallow Cream
1 teaspoon Vanilla
1 cup Shortening
2 Tablespoons Milk
1/4 cups Peanut Butter
_____
FOR THE GANACHE:
1 cup Chocolate
1 cup Heavy Whipping Cream

1
To prepare cake batter:
2
Combine 1st 6 ingredients (dry ingredients). Add eggs, oil, coffee, milk, and vanilla and stir to combine. Batter should be thin.
3
Heat oven to 350 degrees F. Pour batter into lined muffin tins (24 count) and bake for 20 minutes or until cake springs back to the touch.
4
Whip frosting ingredients together on high for 3-5 minutes.
5
Frost cooled cupcakes with peanut butter frosting. Stick in the freezer to chill for 10 minutes.
6
Make ganache. Heat 1 Cup of cream until nearly boiling, add 1 cup of your finest chopped chocolate. Mix until chocolate is melted.
7
Dip cold cupcakes in ganache.
8
Serve with a cup of coffee and a smile.

2245

kcal

Calories

109

Fat

302

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 teaspoon Baking Poweder, 2 teaspoons Baking Soda, 2 cups Flour, and more.

Yes, Ganache Covered Cupcakes With Peanut Butter Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!