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Add a photoServings: 12
Ingredients
- 1 1/4 c. cake flour
- 1/2 c. Dutch processed unsweetened cocoa pwdr
- 1 tsp baking soda
- 1/4 tsp baking pwdr
- 1/2 tsp salt
- 1/2 c. unsalted butter plus
- 2 Tbsp. unsalted butter room temperature
- 1 1/2 c. granulated sugar
- 3 lrg Large eggs
- 1/2 c. buttermilk
- 1 tsp vanilla extract
- 1/2 c. strong warm coffee
- 1/2 c. unsalted butter room temperature
- 1 c. creamy peanut butter
- 1 1/4 c. sifted confectioners' sugar
- 4 ounce semisweet chocolate coarsely minced
- 1/2 c. heavy cream
- 1 c. roasted peanuts minced
Directions
- Set rack in the middle of oven and preheat to 325 degrees. Line a 12 slot muffin pan with large paper or possibly foil cupcake liners. Sift the flour, cocoa, baking soda, baking pwdr and salt together 3 times.
- In the bowl of an electric mixer, beat the butter and sugar together at high speed for 15 seconds till combined. Add in the Large eggs 1 at a time beating till each is incorporated. Continue beating till light and fluffy, about 6 min longer.
- With the mixer at its lowest speed, beat in 1/3 the flour mix. Beat in the buttermilk and vanilla, then another third of the flour. Beat in the coffee and then the remaining flour.
- Fill the sections of the muffin tin 1/2 full and bake for 15 min or possibly till the centers spring back when lightly pressed. Set pan on a rack to cold.
- Peanut Butter Buttercream Filling: Beat the butter and peanut butter at medium speed in a mixing bowl till blended. Reduce speed to low and gradually beat in the confectioners' sugar. Increase speed to high and beat for 3 to 5 min till smooth and fluffy.
- Fill a pastry bag fitted with a medium, plain tip with filling. Insert tip into each cooled cupcake and squeeze approximately 3 Tbsp. of filling into each cupcake.
- Ganache Frosting: Place chocolate in a medium bowl. Bring the cream to a scald in a small saucepan. Pour cream over chocolate and let sit 1 minute, then whisk till smooth. Let sit for 10 min till thick, but still pourable.
- Dunk the top half of the cupcakes into the frosting to coat, then place on a rack and sprinkle with the minced peanuts. Transfer to the refrigerator for 20 min to set.
- This recipe yields 12 cupcakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 12 servings | |
| Calories 591 | |
| Calories from Fat 368 | 62% |
| Total Fat 42.46g | 53% |
| Saturated Fat 18.7g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 424mg | 18% |
| Potassium 363mg | 10% |
| Total Carbs 47.12g | 13% |
| Dietary Fiber 4.2g | 14% |
| Sugars 27.76g | 19% |
| Protein 13.28g | 21% |
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