Peanut Butter Cupcakes With Chocolate Ganache Icing

Name: Peanut Butter Cupcakes With Chocolate Ganache Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup peanut butter (good quality and all natural works fine); 6 tablespoons unsalted butter, softened; 1 teaspoon pure vanilla extract; 1 ½ cups dark brown sugar; 2 eggs; 2 cups sifted flour; 2 teaspoons baking powder; ½ teaspoon salt; ¾ cup milk; 8 ounces good quality bittersweet chocolate, coarsley chopped; 1 cup heavy cream; 2 tablespoons unsalted butter; 2 tablespoons light corn syrup

Servings: persons

¼ cup peanut butter (good quality and all natural works fine)
6 tablespoons unsalted butter, softened
1 teaspoon pure vanilla extract
1 ½ cups dark brown sugar
2 eggs
2 cups sifted flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup milk
8 ounces good quality bittersweet chocolate, coarsley chopped
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons light corn syrup

1
Preparing the cupcakes:.
2
Preheat oven to 375.
3
Line a muffin tin with paper cups or spray with non-stick cooking spray.
4
Cream the peanut butter, butter, and vanilla in a large bowl until well mixed.
5
Gradually add the sugar to the mixture, beating until light and fluffy, about 3 minutes.
6
Add eggs one at a time, beating until incorporated.
7
In a separate bowl, sift the flour, baking powder, and salt together.
8
In three alternating batches, add the sifted ingredients and the milk to the batter.
9
Scrape down the sides of the bowl in between additions.
10
Beat until incorporated.
11
Fill the paper cups until just below the rim.
12
Place in the oven and bake for 20 minutes or until a toothpick inserted into cupcakes comes out clean.
13
Do not overbake, check after 15 minutes.
14
Remove from the oven and cool for 10 minutes in the pan before transferring cupcakes to wire racks to cool completely.
15
Preparing the icing:.
16
Place the chocolate in a medium bowl and set aside.
17
In a heavy 1 quart saucepan, using a wooden spoon, combine the cream, butter, and corn syrup and cook over medium heat until hot but not boiling (little beads will form on the sides of the pot).
18
Pour the cream over the chocolate and stir until blended.
19
Let the ganache cool for 15-20 minutes.
20
One by one, carefully dip the top of each cupcake into the ganache.
21
Let the excess ganache drip off before flipping the cupcakes to an upright position.
22
If you prefer a traditional frosting, once the frosting has reached room temperature, cover and refridgerate for 30-45 minutes.
23
Remove, uncover and whip until creamy.

1448

kcal

Calories

Fat

171

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

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: ¼ cup peanut butter (good quality and all natural works fine), 6 tablespoons unsalted butter, softened, 1 teaspoon pure vanilla extract, 1 ½ cups dark brown sugar, and more.

Yes, Peanut Butter Cupcakes With Chocolate Ganache 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!