Sometimes when I’m baking, I have a general idea what I’m going to end up with but I’m never sure what the end result will be until I’m completely done. That’s what happened with these cupcakes. I knew I wanted a peanut butter cookie-type cake, but beyond that I was winging it.
This cake is thicker and denser than a regular cupcake, more like a big thick peanut butter cookie, and I added peanut butter chips to give it even more of a cookie feel. I filled it with a chocolate/peanut butter ganache, and topped it with a lightly flavored peanut buttercream frosting. The garnish is a sprinkle of chocolate toffee bits.
I have to admit that when it first came out of the oven, I was concerned about the cake because it seemed dense and almost crumbly dry. But, once it’s filled and is allowed to cool and absorb the other flavors, the texture of the cake works and doesn’t seem dry at all. I would take extreme care to be sure you don’t over bake this one because I can definitely see how it would go from perfect to hockey-puck in a couple of minutes.
If you love peanut butter cookies, you’ll love this cupcake. You might even want to marry it.
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- 1 and ¾ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 6 ounces (1½ sticks) unsalted butter, softened
- 1 and ⅓ cups sugar
- ⅔ cup natural, creamy peanut butter
- 3 large eggs
- ½ cup sour cream
- ½ teaspoon pure vanilla extract
- 6oz milk chocolate chips (half a bag)
- 6oz peanut butter chips (half a bag)
- ⅔ cup heavy whipping cream
- 3 Tbsp unsalted butter, room temperature
- 2 sticks unsalted, room temperature butter
- 1 and ½ cups creamy peanut butter
- 2 cups powdered/confectioners sugar
- 2 tsp vanilla extract
- ⅔ cup heavy/whipping cream
- ½ teaspoon kosher salt
- Preheat oven to 350 degrees.
- Line standard muffin tins with paper liners.
- Whisk dry ingredients in a large bowl.
- Cream butter and sugar with a mixer until light and fluffy.
- Add peanut butter and beat until incorporated, scraping bowl occasionally.
- Add eggs, 1 at a time, beating after each addition.
- Reduce speed to low.
- Mix remaining wet ingredients in a bowl.
- Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry.
- Scrape sides of bowl.
- Divide batter among muffin cups, filling each ⅔ full.
- Bake cupcakes until testers inserted into centers come out clean, about 17-20 minutes.
- Remove from tins immediately using a fork and let cool on wire racks.
- Prepare cupcakes for filling by cutting a cone shaped hole out of the top of each cake, saving the cone so you can replace it after the cake is filled.
- I tried a new method for the ganache this time because my stove top was covered with cupcakes. I put the cream in a medium size glass bowl and microwaved it for 1 minute, until the cream was very hot but not boiling.
- Whisk the chips into the cream until smooth and creamy.
- Add the butter and combine with whisk until the chocolate is smooth and shiny.
- Let ganache sit about 30 minutes until it starts to thicken slightly.
- Fill each cupcake with a generous dollop of chocolate and replace the cone.
- In bowl of stand mixer, combine all ingredients using paddle attachment.
- Whip until smooth, light and fluffy.
- If it's too soft for piping, you might need to place it in the refrigerator for 5 minutes to firm up. Place in pastry bag and frost cupcakes.
- Garnish as desired - I used chocolate toffee bits.