Chocolate Ganache-filled cupcakes with Peanut Butter Buttercream
- 1 cup cake flour
- 1 cup plain flour
- ¾ cup dutch-processed cocoa powder
- 1 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 1⅓ cup Demerara sugar
- 2 eggs (room temperature)
- ¾ cup vegetable oil
- 1 cup buttermilk (Add 1 tbsp white vinegar and add milk to form 1 cup)
- 1 cup hot coffee (1 tsp instant coffee granules dissolved in hot water)
- 1 tsp vanilla extract
- 60g dark chocolate couverture (I used a mix of milk and dark couverture)
- ½ cup whipping cream
- 115g unsalted butter
- 1 cup creamy peanut butter (I used Planters)
- 1 cup icing sugar, sifted
- 3 tbsp whipping cream
- Preheat oven to 175°C and centre an oven rack.
- Fill a 12 hole cupcake tray with paper liners.
- In a large bowl, sift together the dry ingredients.
- In another large bowl, combine the wet ingredients.
- Add the wet ingredients to the dry ingredients and using a whisk and starting from the centre, slow combine till you get a smooth batter.
- Fill each liner till ¾ full.
- Bake for 17-20 minutes or until a tester inserted in the middle of the cupcake cups out clean.
- Cool cupcake tray and fill with the remaining batter. You should have 24 cupcakes in total.
- Allow cupcakes to cool completely on a wire rack before frosting.
- In a small pot, heat whipping cream till bubbles form at the side. Do not allow it to boil.
- Pour hot whipping cream over chocolate and whisk till chocolate melts.
- Refrigerate till semi solid for ease of piping.
- Using a standing mixer fitted with the paddle attachment, cream together butter and peanut butter.
- Add sifted icing sugar and cream on medium high speed for a few minutes till the frosting is light and fluffy.
- Add whipping cream and cream for another minute or so.
- Use frosting immediately, or refrigerate it for a short while so that it can set up a little for smoother piping.
- If using frosting that has been refrigerated for some time, whisk it up before use.
- Fill a piping bag fitted with the filling tip with semi-solid chocolate ganache.
- Insert ½ way into each cupcake and fill. Do not overfill or cupcake surface may crack.
- Fill a piping bag fitted with the 1M open star tip with the peanut butter buttercream.
- Pipe swirls or ruffles on each cupcake.
- Refrigerate for 30 minutes to allow buttercream to set up before serving.
- (For more stability in the buttercream, you can replace half the butter with shortening.)
Recipe by Delicacious | A Gluten-Free Blog at http://www.delicacious.com/chocolate-ganache-filled-cupcakes-with-peanut-butter-buttercream/
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