Peanut Butter Cupcakes Recipe with Chocolate Ganache

5 from 1 vote

Peanut Butter Cupcakes Recipe with Chocolate Ganache

Chocolate and peanut butter lovers, rejoice! Moist and fluffy peanut butter cupcakes are topped with a rich dark chocolate ganache, crushed nuts and salted caramel sauce to make the ultimate indulgent treat. This peanut butter cupcakes recipe is incredibly simple and sure to satisfy any true peanut butter fan!

Prep Time20

Cook Time15

Cooling time20

Total Time55

Course: baking

Cuisine: Australian

Servings:

Calories: 461kcal

Author: Andrea Geddes

Ingredients

For the cupcakes

⅓ cup unsalted peanuts
1 ¾ cups plain flour all purpose flour
1 ½ tsp baking powder
1 tsp salt
1 ¼ cup brown sugar
⅔ cup peanut butter use a processed peanut butter. (Natural or oily peanut butter will dry the cupcakes out).
1 egg
½ cup canola oil
1 cup buttermilk

For the chocolate ganache

3 cups chopped dark chocolate approx. 420 grams
¾ cup thickened cream
¾ cup icing sugar confectioners sugar
3 tbsp salted caramel sauce see this salted caramel sauce recipe or use store bought. Alternatively, add 1 tbsp peanut butter instead.

To serve

½ cup salted caramel sauce optional. See this salted caramel sauce recipe, or use store bought.
crushed nuts

Instructions

To make the cupcakes

Pre-heat oven to 180 °C. Line a cupcake tray with paper cases (16).
Add the peanuts to a food processor and mix to fine crumbs, or finely chop them with a knife.
Mix all of the dry ingredients, including the peanuts, together in a large mixing bowl.
In a small saucepan, add the peanut butter and melt over very low heat, stirring occasionally until the peanut butter becomes runny. Remove from the heat immediately and stir through the canola oil.
Add the peanut butter mix to the dry ingredients, along with the egg and buttermilk. Stir until all ingredients are combined, being careful not to over mix.
Spoon the mixture evenly into the cupcake cases and bake for 15-20 minutes, or until cooked through. You can test this by inserting a wooden skewer into the middle of a cupcake. If it come out clean, they are ready.
Transfer to a wire rack to cool completely.

To make the chocolate ganache

Heat the cream in a saucepan over low heat, until steaming (don't boil). Add the chocolate and 2-3 tablespoons of salted caramel sauce to a bowl and pour the hot cream over the top, stirring, until melted and completely combined. Add the sifted icing sugar and stir until combined.
Add to the fridge and allow to cool until set. If the mixture has set too much before use, you can beat it with a spoon or add to the microwave for ten second bursts until softened and smooth.

To decorate

Adding salted caramel sauce to the middle is optional, but highly recommended!
If adding caramel, use a small knife or apple corer to cut small holes (about ⅓ the depth of the cupcake) into the top of the cupcakes and spoon the salted caramel until level with the top of the cake.
Using a piping bag, pipe the set ganache over the top of the cupcakes and drizzle some caramel over the top. You can also decorate with salt flakes or extra nuts or chocolate. Enjoy!

Notes

For baking, I strongly recommend using a processed peanut butter like Bega (in Australia). Oily, natural peanut butter, while healthier, will dry out the cupcakes.
The salted caramel sauce lasts for 2-3 weeks in the fridge, so it can easily be made ahead of time. The sauce will harden in the fridge, but can be gently re-heated on a low heat setting in the microwave and stirred until it reaches the desired consistency. Ensure that the caramel is not too runny when filling the cupcakes, or it will soak into the cake.
For the ganache, dark chocolate is best for its rich flavour and balance with the salty peanut butter. But milk chocolate can also be used.
Make sure that the ganache has thickened and set before piping onto the cupcakes, or it will run. It needs to be refrigerated first. If it goes too hard, gently re-heat in the microwave on a low heat setting for 5-15 seconds and stir until soft.
These cupcakes are best when eaten fresh on the first or second day. All of the elements can be made ahead and decorated when required.
Keep the cupcakes in an airtight container for 3-4 days in the fridge.
Freezing. Unfrosted cupcakes will last in the freezer in an airtight container for up to 3 months.
This recipe makes 16 cupcakes, but it can easily be multiplied to make more.
If required, this recipe can also be made into a single cake! This recipe will also bake in a 23cm circular baking tin.

Nutrition