Chocolate Ganache-filled cupcakes with Peanut Butter Buttercream

Chocolate Ganache-filled Cupcakes with Peanut Butter Buttercream

These cupcakes are likely the most decadent cupcakes that I’ve ever made. A moist chocolate cupcake topped with luscious peanut butter frosting. To up the decadent factor, I filled these cupcakes with a rich chocolate ganache. Gorgeous isn’t it? I baked 50 of these lovely beauties in two days. The first batch was for an office gathering and I ended up with so much left-over frosting that I baked another batch for my cell-group party.

To be honest, I didn’t originally plan to fill these cupcakes with ganache. However, I was inspired when I came across the Wilton filling tip on a trip to  Phoon Huat. Afterall, I had some leftover ganache from making the Chocolate Banana Cake, and thought, why not? More chocolate is always better, right? (By the way, I love love LOVE the filling tip. You don’t need to dig an ugly hole in the cupcake. Just stick the tip in and pipe away. Amazing.)

So there you have it. Chocolate ganache-filled cupcakes, topped with peanut butter buttercream. Don’t tell your guests that you’ve filled them with ganache. Watch their faces after they take a bite. You can also get creative with the filling. How about some chocolate liqueur ganache? That sounds pretty awesome too.

Chocolate Ganache-filled cupcakes with Peanut Butter Buttercream
Serves: 24 cupcakes
Chocolate Cupcakes
  • 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
Chocolate Ganache
  • 60g dark chocolate couverture (I used a mix of milk and dark couverture)
  • ½ cup whipping cream
Peanut Butter Buttercream
  • 115g unsalted butter
  • 1 cup creamy peanut butter (I used Planters)
  • 1 cup icing sugar, sifted
  • 3 tbsp whipping cream
Chocolate Cupcakes
  1. Preheat oven to 175°C and centre an oven rack.
  2. Fill a 12 hole cupcake tray with paper liners.
  3. In a large bowl, sift together the dry ingredients.
  4. In another large bowl, combine the wet ingredients.
  5. 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.
  6. Fill each liner till ¾ full.
  7. Bake for 17-20 minutes or until a tester inserted in the middle of the cupcake cups out clean.
  8. Cool cupcake tray and fill with the remaining batter. You should have 24 cupcakes in total.
  9. Allow cupcakes to cool completely on a wire rack before frosting.
Chocolate Ganache
  1. In a small pot, heat whipping cream till bubbles form at the side. Do not allow it to boil.
  2. Pour hot whipping cream over chocolate and whisk till chocolate melts.
  3. Refrigerate till semi solid for ease of piping.
  1. Using a standing mixer fitted with the paddle attachment, cream together butter and peanut butter.
  2. Add sifted icing sugar and cream on medium high speed for a few minutes till the frosting is light and fluffy.
  3. Add whipping cream and cream for another minute or so.
  4. Use frosting immediately, or refrigerate it for a short while so that it can set up a little for smoother piping.
  5. If using frosting that has been refrigerated for some time, whisk it up before use.
To Assemble
  1. Fill a piping bag fitted with the filling tip with semi-solid chocolate ganache.
  2. Insert ½ way into each cupcake and fill. Do not overfill or cupcake surface may crack.
  3. Fill a piping bag fitted with the 1M open star tip with the peanut butter buttercream.
  4. Pipe swirls or ruffles on each cupcake.
  5. Refrigerate for 30 minutes to allow buttercream to set up before serving.
  6. (For more stability in the buttercream, you can replace half the butter with shortening.)

Princess Cupcakes

These pretty princess cupcakes were the request of a friend’s four year old daughter. The colours chosen for this theme was violet and pink – the little girl’s favourite. I decided to use purple as a base for the cupcakes and pink for the fondant hearts. Since the barbie princess stand (provided by my friend) was already fanciful, the other decorations were simple flowers ad a crown.

As always, I start off with the fondant decorations 2 – 3 days before the event to allow them sufficient time to dry out. The trick to get nice fondant letter cut-outs is to allow the fondant to dry a little after rolling it out before cutting it into shapes.

Cupcakes were freshly baked on the day of the party and frosted with violet italian meringue buttercream. I love IMB because it is a perfect blend of sweetness, richness and silky texture. Absolutely delicious. Little sugar pearls were added to accentuate the theme.

The result? A happy little girl and happy guests!

Angry Bird Cupcakes

Sometime ago, I had the joy of making birthday cupcakes for a dear friend’s son, M. M loved angry birds and so his mom thought that it would be a nice theme to go with the cake. She decided to bake a chocolate salted caramel cake (centre piece) and decorate it with some angry bird plastic figurines. I figured, why not go all out? Hence, I decided to make angry bird cupcakes!

Step 1 – Make the figurines!

I made the figurines out of fondant and dried them over 2-3 days. In humid Singapore, you may have to use a fan/air-con to reduce humidity and to allow the fondant to dry totally. Otherwise, they may become “weepy” once you place them on the icing.

Aren’t our figurines cute? We (my husband and I) made pigs, eggs, bricks, and one of each kind of bird (except the blue birds who go in trios). Oh yes. And the catapult.

Step 2 – Bake the cakes and decorate them!

The base is a rich chocolate cupcake, rather dense and choc full of flavour. The icing is an italian meringue buttercream coloured blue. The gradient blue icing represents the sky!

The green icing here represents the grass on which the birds/pigs will be placed on.

Place frosted cupcakes in the fridge to allow the icing to set and harden.

Step 3 – Place figurines atop cupcake!

So….. do you feel inspired to try your hand at making angry bird cupcakes too?

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Brownie Cupcakes

I baked these some time ago for a gathering of students at my place. If you are a chocolate fan, these brownie cupcakes will be straight down your alley. Sinfully rich and chocolaty, they are bound to fix your chocolate craving. The best part? They are not difficult to make at all! The ingredients are simple, but the sheer quantity of butter, sugar and eggs may shock you. Well, they are for a large batch of cupcakes afterall, and didn’t I say earlier that these were sinful?

Brownie Cupcakes
(Makes 60 cupcakes)
Recipe adapted from Gourmet, Dec 1999

16 oz unsalted butter, cut into cubes
8 oz bittersweet chocolate (I use Valrhona equatorial)
1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/4 tsp salt
3 1/4 cups sugar
8 large eggs


  1. Preheat oven to 350ºF. Line muffin tray with liners.
  2. Melt butter and chocolate in a heavy saucepan over moderately low heat, stirring till smooth.
  3. In a separate bowl, whisk together flour, salt and cocoa powder.
  4. Remove saucepan from heat and whisk in sugar.
  5. Add eggs, 1 at a time, whisking after each addition until incorporated.
  6. Lastly, fold in flour mixture until just blended.
  7. Spoon batter into muffin liners, filling the liner almost to the top. Bake for 25 – 30 mins. A skewer inserted will have some crumbs adhered when the cupcakes are done.
  8. Cool for 5 minutes in tins and remove to cool on a rack.
  9. Repeat with the remaining batter.
  10. These can keep in an air-tight container for about 2 days at room temperature.