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Note: If you don't have buttermilk ... No worries! Add 1 tablespoon of white vinegar to a bowl and add 1 cup of milk. Mix to combine, then let the mixture stand for 5 minutes. Then use the amount specified in your recipe.
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For the frosting:
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I suggest starting by making your ganache first because it takes some time (about 2 hours) to cool to room temperature.
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In a medium-large sized microwave safe bowl heat the heavy cream until it simmers (make sure that it does not boil), about 3-4 minutes. Just watch it and if it gets to a hard boil, remove it from the microwave.
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Pour chocolate chips into the bowl of a food processor. Add the hot cream. Carefully process until creamy. Set aside until it cools to room temperature, about 2 hours.
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For the cupcakes:
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Preheat the oven to 350 F. Line cupcake pans with paper liners (recipe makes roughly 18 cupcakes).
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In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, and mix them in. Add the vanilla and mix well.
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In a separate bowl, whisk together the buttermilk, sour cream and coffee.
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In another bowl, sift together the flour, cocoa, baking soda and salt.
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On low speed, add 1/3 of the the buttermilk mixture then 1/3 of the flour mixture into the creamed mixture. Continue adding the rest of the buttermilk and flour mixtures, adding 1/3 at a time, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Then fold the batter with a rubber spatula to be sure it's completely blended.
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Pour batter into cupcake pan so each cup is filled about 3/4 of the way. I used a gravy ladle and it was almost just enough.
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Bake for 20-25 minutes or until a toothpick inserted into one of the cupcakes comes out clean. Cool on a wire rack.
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For the filling:
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In a medium mixing bowl combine softened butter and peanut butter and beat on medium-low. Add sifted powdered sugar and continue to beat mixture until smooth and blended.
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Add to a frosting bag with tip. Set aside.
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For the ganache frosting final step:
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Once ganache has cooled to room temperature add it into a standing mixer bowl and beat on high until the frosting is light and fluffy.
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Transfer to a tipped frosting bag and set aside.
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Assembling the cupcakes:
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Once cupcakes have cooled fill each cupcake with the peanut butter filling by inserting the tip of the bag into the center of a cupcake and lightly squeezing the frosting bag until the cupcake is filled. The top of the cupcake with expand slightly.
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Repeat until each cupcake is filled.
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Frost each cupcake by slowly squeezing the frosting bag with the tip slightly touching the cupcake. You can either spin the cupcake or move your bag creating a spiral around the perimeter of the cupcake working your way to the center.
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Top with chopped salted peanuts (optional).
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Enjoy!!!
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My chocolate cupcake recipe came from one of the best bakers ever - Ina Garten.
