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