I have been obsessed with peanut butter cupcakes since I tasted the one at Sweet Revenge® in the West Village a couple of weeks ago. One of the things I loved about that cupcake was that the cake flavor was actually peanut butter. Also, I liked that there was still a little bit of chocolate, in the form of a chunk of chocolate fudge, baked in the center of the cupcake. To top it off, the peanut butter buttercream was just right, not too sweet at all.
Since I can’t just fly out to NYC anytime I have a craving for the Sweet Revenge® cupcakes, I have to try to replicate it in my own kitchen. This is my first attempt at baking my idea of the perfect peanut butter cupcakes. This recipe is adapted from a couple of different sources. I found the peanut butter cupcake recipe from Sweet and Savory Tooth. I find that many peanut butter cupcakes are made with a chocolate cupcake and topped with a peanut butter frosting. For my perfect peanut butter cupcake, I would like the predominant flavor to be peanut butter, starting with the actual cupcake itself. I like the idea of having a little bit of chocolate with each bite, so I opted to spread a layer of chocolate ganache on the cupcake instead of filling just the center with it. Finally, the icing has to be peanut buttery, but not too sweet. Joanne, from Fifteen Spatulas, recently published a post sharing her peanut butter buttercream, and it is perfect! No need to reinvent the wheel. (Thanks, Joanne!) Her chocolate cupcakes with peanut butter buttercream are just gorgeous! Make sure you check it out here.
These cupcakes were very good! The cake was moist and the ratio of chocolate to peanut butter was perfect. I know I will make several more attempts to tweak the recipe, but for now, I’ve achieved my goal – peanut butter nirvana!
Peanut Butter Cupcakes with Chocolate Ganache and Peanut Butter Buttercream
Yields 12 cupcakes
For the cupcakes
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
3/4 cup chunky or smooth peanut butter
1 cup packed brown sugar
1 1/2 teaspoons vanilla
1/2 cup milk (I used 2% milk)
Heat the oven to 350 degrees. Line 12 muffin tin cups with paper cupcake liners.
Sift the flour, baking powder and salt in a medium bowl and set aside.
Using a stand mixer, beat the butter, peanut butter and brown sugar, on medium speed, until smooth and ligh in color, about 1 minute. Stop and scrape the sides of the bowl, as needed. Mix in the egg. Add the vanilla and beat for 1 minute, or until the batter is smooth. On low speed, add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture and mixing just until the flour is incorporated and the batter looks smooth.
Fill each paper liner with batter, about 1/3 inch below the top of the liner. Bake just until the tops feel firm and are lightly browned, about 20 minutes. There will be a few cracks on top. Cool the cupcakes for 10 minutes in the pan on a wire rack. Carefully remove cupcakes from pan to finish cooling.
For the Ganache
2 ounces bittersweet chocolate, chopped
1/2 teaspoon instant coffee granules
2 ounces heavy cream
Place the chocolate and coffee granules in a heatproof bowl. Heat the cream in a small sauce pan over medium heat, until it comes to a boil. Pour the hot cream into the bowl with the chocolate and stir until completely mixed and glossy.
For the Peanut Butter Buttercream
1 cup unsalted butter, at room temperature (2 sticks)
1 cup powdered sugar, or more, to taste
1/8 teaspoon salt
1/2 teaspoon vanilla extract
3/4 cup peanut butter, at room temperature
Beat everything in a bowl until smooth and blended. Add in more powdered sugar, if needed, according to your preference.
Spread a layer of chocolate ganache on top of the cupcake and then frost with the peanut butter buttercream.
Sprinkle with chopped nuts and chocolate sprinkles.
Cupcakes adapted from Sweet and Savory Tooth (who adapted it from Cupcakes! by Elinor Klivans); Peanut Butter Buttercream adapted from Fifteen Spatulas
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I made the peanut butter cupcakes with chocolate ganache and peanut butter buttercream, and I loved the flavor of the ganache and buttercream. Can you tell me what type/brand of peanut butter you use? The cupcake came out really dry and crumbly for me, so I thought maybe it was the type of peanut butter I used. Thank you!
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Hi! Is it ok if the cupcakes sink a tiny bit in the middle? They pass the toothpick test.
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I’m one of those “strange” people who doesn’t like peanut butter much or bacon at all, but Mike could live on both. 🙂 I’ll have to make these cupcakes for him sometime. They look beautiful. 🙂
These cupcakes are mouthwatering,
i like them very much so I’ve featured this recipes on my blog! I hope you don’t mind! If you don’t agree with that please contact me and I will remove it. All the best.
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These were the BEST cupcakes I have ever made. The cake is so moist and the butter cream icing to die for. Thanks for sharing
Thanks for letting me know how much you liked the peanut butter cupcakes. I’m so glad to hear it. They are really good, aren’t they? I hope you stop by again and try some more recipes.
This cupcake looks incredible and the recipe couldn’t have been explained any better. I can’t wait to try it – my wife will go nuts (or legumes) for these! Thanks for sharing 🙂
wow..sounds scrumptiously tasty..
first time here..love your space..
excellent posts with inviting cliks..
Am your happy follower now..;)
do stop by mine sometime..
There used to be a cupcakery by me that sold a really rich and sweet peanut butter fudge filled peanut-butter cupcake. Business was slow, so they moved somewhere else, but it was probably a good thing for my waistline!
Your peanut butter cupcakes totally look better, though. I love the tiny sprinkles and chopped peanuts on top. 🙂
Peanut butter IN the cupcake? I will DEFINITELY be trying that! So glad you liked the peanut butter buttercream…it’s probably my favorite of all time. Peanut butter is so amazing!!! Can’t wait to try the cupcakes, I’ll let you know.
The cupcakes were good and moist, but I’m sure you can make them even better. Maybe, I can talk you into experimenting with making a better peanut butter cupcake. However, with your buttercream, cardboard would taste pretty good. 🙂
I don’t even eat cupcakes, but if I did I’d eat yours! Yum.
Thanks, Sharyn! That’s really sweet.
Well. I love peanut butter cups, peanut butter cookies, peanut sauce, etc. I’m just not a cake fan. My sister-in-law makes a peanut butter pie that’s pretty good, but it could use a spot of your chocolate ganache and maybe a few dabs of Joanne’s buttercream. She’s making it for Christmas — maybe I’ll ask if I can decorate it.
You might also like this peanut butter pie –
Barbara’s peanut pie is very different than yours and much less rich. She uses dark Karo syrup and eggs and peanut butter, plus roasted peanuts. We make the pie crust for her: Swedish crust with no sugar in it.
Sweet Revenge is an awesome place! Great photos and these are sure on the roster for trying out – Thanks for sharing : )
~ Cookery for Two
Trophy Cupcakes in Seattle (IMO the best cupcakes IN THE WORLD) make a PB & J cupcake which is completely insanely good. Like you, they don’t mess around with a choc cupcake. The cake itself is pure peanut buttery goodness.
I have a friend up in Seattle that raves about Trophy. It’s on my list the next time I’m up in there.