{"id":67537,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/chocolate-ganache-peanut-butter-cupcakes\/"},"modified":"2024-09-19T20:26:32","modified_gmt":"2024-09-20T01:26:32","slug":"chocolate-ganache-peanut-butter-cupcakes","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/chocolate-ganache-peanut-butter-cupcakes\/","title":{"rendered":"Chocolate Peanut Butter Cupcakes"},"content":{"rendered":"<p>The enduringly popular combination of peanut butter and chocolate shines in these rich, elegant cupcakes. Tender chocolate cupcakes are filled with peanut butter cream, dipped in chocolate ganache, then topped with a fluffy, not-too-sweet peanut butter buttercream. The frosting is technically a Swiss meringue <a href=\"https:\/\/www.tasteofhome.com\/article\/best-type-of-buttercream-frosting-for-your-cake\/\" data-name=\"www.tasteofhome.com\/article\/best-type-of-buttercream-frosting-for-your-cake\/\" data-module=\"content engagement\" data-position=\"embedded links\">buttercream<\/a>, which is known for its silky, light and creamy texture that won&#8217;t form a crust as the cupcakes sit. Because of the several components to this recipe, these peanut butter chocolate cupcakes do take some time to prepare, but none of the steps is particularly difficult, so this is a great recipe if you&#8217;re a beginning baker wanting to practice piping\u2014and end up with something impressive!<\/p>\n<h2>Ingredients for Chocolate Peanut Butter Cupcakes<\/h2>\n<ul>\n<li><strong>Sugar:<\/strong> Sugar in the cake batter ensures a sweet and soft tender crumb.<\/li>\n<li><strong>All-purpose flour:<\/strong> Flour is the base of this cupcake recipe. You can substitute a gluten-free all-purpose flour blend for the all-purpose flour, if you need.<\/li>\n<li><strong>Baking cocoa:<\/strong> Cocoa powder gives the cake a chocolaty flavor while also working with the flour to give the sponge cake its tender texture. To get you started, we found the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-cocoa-powder\/\" data-name=\"www.tasteofhome.com\/article\/best-cocoa-powder\/\" data-module=\"content engagement\" data-position=\"embedded links\">best cocoa powders you can buy<\/a>.<\/li>\n<li><strong>Baking soda and baking powder: <\/strong>Two leavening agents work together to give these cupcakes a fluffy lift.<\/li>\n<li><strong>Buttermilk:<\/strong> The acidity of buttermilk creates tenderness in the cupcake batter and works with the baking powder and baking soda to help the cupcakes rise.<\/li>\n<li><strong>Coffee and vanilla extract:<\/strong> A cup of strong brewed coffee and a splash of vanilla extract both heighten and accentuate the flavor of the cocoa in the cake batter.<\/li>\n<li><strong>Canola oil:<\/strong> Canola oil is the primary fat in the cake batter. Because it&#8217;s a liquid at room temperature, it helps the cake feel moist and tender, and still soft even after a couple of days.<\/li>\n<li><strong>Eggs:<\/strong> Eggs contribute richness and also elasticity to the cupcake batter. Note that it&#8217;s always best to work with <a href=\"https:\/\/www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-name=\"www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\">room-temperature eggs<\/a> when baking.<\/li>\n<li class=\"ingredient-title\"><b class=\"sIngredient\">Peanut butter filling: <\/b>A mixture of creamy peanut butter, unsalted <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-soften-butter-quickly\/\" data-name=\"www.tasteofhome.com\/article\/how-to-soften-butter-quickly\/\" data-module=\"content engagement\" data-position=\"embedded links\">softened butter<\/a>, confectioners&#8217; sugar and a little milk make a creamy peanut butter filling.<\/li>\n<li class=\"ingredient-title\"><b class=\"sIngredient\">Chocolate ganache: <\/b>Once filled with peanut butter cream, we dip these cupcakes in a chocolate ganache made from semisweet chocolate chips and heavy whipping cream melted together.<\/li>\n<li class=\"ingredient-title\"><b class=\"sIngredient\">Peanut butter frosting: <\/b>Cooking egg whites and brown sugar together creates a\u00a0<a href=\"https:\/\/www.tasteofhome.com\/article\/learning-how-to-make-meringue-we-reveal-our-secrets\/\" rel=\"noopener noreferrer\" data-name=\"www.tasteofhome.com\/article\/learning-how-to-make-meringue-we-reveal-our-secrets\/\" data-module=\"content engagement\" data-position=\"embedded links\">meringue<\/a> base and gently stabilizes the eggs so they can, with the help of some cream of tartar, be beaten to a fluffy texture with <a href=\"https:\/\/www.tasteofhome.com\/article\/soft-peaks-stiff-peaks\/\" data-name=\"www.tasteofhome.com\/article\/soft-peaks-stiff-peaks\/\" data-module=\"content engagement\" data-position=\"embedded links\">stiff peaks<\/a>. Adding butter turns it into a buttercream, which is then flavored with peanut butter and a splash of vanilla.<\/li>\n<li><strong>Chocolate curls (optional):<\/strong> Though optional, there&#8217;s no more elegant way to finish off these cupcakes than with a few homemade chocolate curls.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Mix the cupcake batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2045376\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Chocolate-peanut-butter-cupcakes_TOHD24_119253_SarahTramonte_1.jpg?fit=700%2C1024\" alt=\"Step 1 of Taste Recipes Chocolate Peanut Butter Cupcakes is to combine the sugar, flour, cocoa, salt, baking soda and baking powder. In a separate bowl, whisk the buttermilk, coffee, oil, eggs and vanilla until blended. Add the wet ingredients to the dry ingredients until combined\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0F. In a large bowl, combine the sugar, flour, cocoa, salt, baking soda and baking powder. In a separate bowl, whisk the buttermilk, coffee, oil, eggs and vanilla until blended. Add the wet ingredients to the dry ingredients until combined. (The batter will be very thin.) Fill paper-lined muffin cups two-thirds full.<\/p>\n<h3>Step 2: Bake the cupcakes<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2045375\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Chocolate-peanut-butter-cupcakes_TOHD24_119253_SarahTramonte_2.jpg?fit=700%2C1024\" alt=\"Step 2 of Taste Recipes Chocolate Peanut Butter Cupcakes is to bake the cupcakes for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 10 minutes before removing them to wire racks to cool completely.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>Bake the cupcakes for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 10 minutes before removing them to wire racks to cool completely.<\/p>\n<h3>Step 3: Make the peanut butter filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2045374\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Chocolate-peanut-butter-cupcakes_TOHD24_119253_SarahTramonte_3.jpg?fit=700%2C1024\" alt=\"Step 3 of Taste Recipes Chocolate Peanut Butter Cupcakes is to cream the peanut butter, butter, confectioners' sugar and enough milk to achieve piping consistency. Cut a small hole in the corner of a pastry bag, insert a small round tip and fill the bag with peanut butter filling. Insert the tip into the top center of each cupcake, and pipe about 1 tablespoon of filling into each.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>In a small bowl, cream the peanut butter, butter, confectioners&#8217; sugar and enough milk to achieve piping consistency. Cut a small hole in the corner of a pastry bag, insert a small round tip and fill the bag with peanut butter filling. Insert the tip into the top center of each cupcake, and pipe about 1 tablespoon of filling into each.<\/p>\n<h3>Step 4: Make the ganache<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2045372\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Chocolate-peanut-butter-cupcakes_TOHD24_119253_SarahTramonte_4.jpg?fit=700%2C1024\" alt=\"Step 4 of Taste Recipes Chocolate Peanut Butter Cupcakes is to place the chocolate chips in a small bowl. In a small saucepan, bring the cream just to a boil. Pour the cream over the chocolate, and whisk until smooth. Dip the top of each cupcake into the ganache.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>Place the chocolate chips in a small bowl. In a small saucepan, bring the cream just to a boil. Pour the cream over the chocolate, and whisk until smooth. Dip the top of each cupcake into the ganache, and place them on wire racks to set.<\/p>\n<h3>Step 5: Start the peanut butter frosting<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2045371\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Chocolate-peanut-butter-cupcakes_TOHD24_119253_SarahTramonte_5.jpg?fit=700%2C1024\" alt=\"Step 5 of Taste Recipes Chocolate Peanut Butter Cupcakes is to combine the brown sugar, egg whites, salt and cream of tartar over low heat. With a hand mixer, beat on low speed for one minute. Continue beating on low over low heat until the frosting reaches 160\u00b0, 8 to 10 minutes. Pour the mixture into a large bowl, then add the vanilla. Beat on high until stiff peaks form, about five minutes.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>In a large heavy saucepan, combine the brown sugar, egg whites, salt and cream of tartar over low heat. With a hand mixer, beat on low speed for one minute. Continue beating on low over low heat until the frosting reaches 160\u00b0, 8 to 10 minutes. Pour the mixture into a large bowl, then add the vanilla. Beat on high until stiff peaks form, about five minutes.<\/p>\n<h3>Step 6: Add the butter and peanut butter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2045370\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Chocolate-peanut-butter-cupcakes_TOHD24_119253_SarahTramonte_6.jpg?fit=700%2C1024\" alt=\"Step 6 of Taste Recipes Chocolate Peanut Butter Cupcakes is to add the butter, 1 tablespoon at a time, beating well after each addition. If the mixture begins to look curdled, place the frosting bowl in another bowl filled with hot water for a few seconds. Continue adding butter and beating until smooth. Beat in the peanut butter for one to two minutes or until smooth\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>Add the butter, 1 tablespoon at a time, beating well after each addition. If the mixture begins to look curdled, place the frosting bowl in another bowl filled with hot water for a few seconds. Continue adding butter and beating until smooth. Beat in the peanut butter for one to two minutes or until smooth.<\/p>\n<h3>Step 7: Frost the cupcakes<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2045369\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Chocolate-peanut-butter-cupcakes_TOHD24_119253_SarahTramonte_7.jpg?fit=700%2C1024\" alt=\"Step 7 of Taste Recipes Chocolate Peanut Butter Cupcakes is to place the frosting in a pastry bag with a large star tip, then pipe it onto each cupcake\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>Place the frosting in a pastry bag with a large star tip, then pipe it onto each cupcake. If desired, top the cupcakes with chocolate curls. Store them in an airtight container in the refrigerator, and let them stand at room temperature before serving.<\/p>\n<p><em>Editor&#8217;s Tip<\/em>: Topping these cupcakes with chocolate curls will make them extra special. To make the curls, warm a chocolate bar in the microwave for 10 seconds at a time, until just pliable. Run a vegetable peeler down the long edge of the chocolate bar.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2045368\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Chocolate-peanut-butter-cupcakes_TOHD24_119253_SarahTramonte_8.jpg?fit=700%2C1024\" alt=\"Taste Recipes Chocolate Peanut Butter Cupcakes in light aqua liners, garnished with chocolate curls, on surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<h2>Chocolate Peanut Butter Cupcake Variations<\/h2>\n<ul>\n<li><strong>Take a shortcut:<\/strong> You can use a chocolate or devil&#8217;s food cake mix to make the cupcakes before proceeding with the recipe.<\/li>\n<li><strong>Change out the toppings:<\/strong> Skip the chocolate curls and decorate your cupcakes with sweet and salty honey roasted peanuts, chopped peanuts or mini peanut butter cup candies.<\/li>\n<li><strong>Make a different frosting:<\/strong> If the idea of cooking eggs and sugar into a meringue base for Swiss meringue buttercream is intimidating, you can make easier, American-style buttercream <a href=\"https:\/\/www.tasteofhome.com\/recipes\/peanut-butter-buttercream-frosting\/\" data-name=\"www.tasteofhome.com\/recipes\/peanut-butter-buttercream-frosting\/\" data-module=\"content engagement\" data-position=\"embedded links\">peanut butter frosting<\/a> instead.<\/li>\n<\/ul>\n<h2>How to Store Chocolate Peanut Butter Cupcakes<\/h2>\n<p>Store unfrosted cupcakes in an airtight container at room temperature up to a day before frosting them. Frosted cupcakes can be stored in an airtight container in the refrigerator for three days. Just let them return to room temperature before serving.<\/p>\n<h3>Can you freeze chocolate and peanut butter cupcakes?<\/h3>\n<p>Yes, you can store frosted and decorated cupcakes in an airtight container in the freezer for up to two months. Let them thaw overnight in the refrigerator before serving them. You can also freeze undecorated cupcakes and the peanut butter frosting mixture, if you want to make the components ahead of time. Defrost both in the refrigerator and re-whip the buttercream until it regains its fluffy, pipeable texture.<\/p>\n<h2>Chocolate Peanut Butter Cupcake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2045367\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Chocolate-peanut-butter-cupcakes_TOHD24_119253_SarahTramonte_9.jpg?fit=700%2C1024\" alt=\"Taste Recipes Chocolate Peanut Butter Cupcakes in light aqua liners, garnished with chocolate curls, on surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<h3>My egg whites and sugar scorched. What did I do wrong?<\/h3>\n<p>The most technically challenging part of this chocolate and peanut butter cupcake recipe is definitely cooking the egg whites and sugar to make the base for the Swiss meringue buttercream peanut butter frosting. We call for doing this directly in a pan on the stove, but if you&#8217;re using a gas stove where your pan may have hot spots and cooler ones based on where the flame hits it, instead cook the mixture in a double boiler\u2014a heat-safe bowl set over a saucepan of simmering water. That will disperse the intensity of the heat under the egg whites so you don&#8217;t get a film of cooked egg on the pan.<\/p>\n<h3>My meringue stayed soupy. How do you fix a meringue that won&#8217;t whip?<\/h3>\n<p>If your egg white and sugar mixture wouldn&#8217;t whip to stiff peaks, there&#8217;s a chance it didn&#8217;t cook to a high enough temperature to integrate the two ingredients into a matrix capable of supporting the weight of the fat in the butter and peanut butter. We recommend using an <a href=\"https:\/\/www.tasteofhome.com\/article\/thermapen-one\/\" data-name=\"www.tasteofhome.com\/article\/thermapen-one\/\" data-module=\"content engagement\" data-position=\"embedded links\">instant-read thermometer<\/a> to ensure that the meringue mixture reaches 160\u00b0.<\/p>\n<h3>What is the secret to good cupcakes?<\/h3>\n<p>The secret to good cupcakes is not overmixing your cupcake batter. Overmixing develops the gluten too much, resulting in dense and tough cupcakes. Instead, mix the wet and dry ingredients together until just combined.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chocolate peanut butter cupcakes, crowned with chocolate ganache and a swirl of peanut butter buttercream, are an impressive treat that would rival those at any specialty cupcake bakery.<\/p>\n","protected":false},"author":7061,"featured_media":2050172,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,306983,304523,305744,306980,306989,304328,306104,304288,305487,304515,303966,304408,304368,303887,306848,304347,304268,307449,304133,307483,304558,324623,307005,304150,303883,304117,304565],"categories-v2":[310461,309438,310025,308888,311389,310014,311415,310031,311880,308988,308984,308481,311876,259620,310796,308880,308495,308813,308745,308478,309603,308998,259483,310465,340592,310484,310488,308910,309177,310051,309434,308476,308705,308920],"coauthors":[343474],"recommended_recipes":[{"post_title":"Chocolate Peanut Butter Cake","post_link":"\/recipes\/rich-chocolate-peanut-butter-cake\/","post_image":"\/wp-content\/uploads\/2024\/10\/Chocolate-Peanut-Butter-Cake_EXPS_TOHVP24_57688_MR_10_02_1.jpg"},{"post_title":"Chocolate & Peanut Butter Mousse 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Cheesecake","post_link":"\/recipes\/chocolate-peanut-butter-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chocolate-Peanut-Butter-Cheesecake_EXPS_CMZ18_23450_C10_31_1b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Chocolate-Ganache-Peanut-Butter-Cupcakes_EXPS_TOHD24_119253_SarahTramonte_10.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/chocolate-ganache-peanut-butter-cupcakes\/","name":"Chocolate Peanut Butter Cupcakes","datePublished":"2018-01-01","dateModified":"2024-09-19","prepTime":"PT55M","cookTime":"PT20M","totalTime":"PT01H15M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Chocolate-Ganache-Peanut-Butter-Cupcakes_EXPS_TOHD24_119253_SarahTramonte_10.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Chocolate peanut butter cupcakes, crowned with chocolate ganache and a swirl of peanut butter buttercream, are an impressive treat that would rival those at any specialty cupcake bakery.","recipeIngredient":["2 cups sugar","1-3\/4 cups all-purpose flour","3\/4 cup baking cocoa","1\/2 teaspoon salt","1\/2 teaspoon baking soda","1\/2 teaspoon baking powder","1 cup buttermilk","1 cup strong brewed coffee, room temperature","1\/2 cup canola oil","2 large eggs, room temperature","1 teaspoon vanilla extract","FILLING:","1\/2 cup creamy peanut butter","3 tablespoons unsalted butter, softened","1 cup confectioners' sugar","2 to 4 tablespoons 2% milk","GANACHE:","2 cups semisweet chocolate chips","1\/2 cup heavy whipping cream","PEANUT BUTTER FROSTING:","1 cup packed brown sugar","4 large egg whites","1\/4 teaspoon salt","1\/4 teaspoon cream of tartar","1 teaspoon vanilla extract","2 cups unsalted butter, softened","1\/3 cup creamy peanut butter","Chocolate curls, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Mix the cupcake batter","text":"Preheat the oven to 350\u00b0F. In a large bowl, combine the sugar, flour, cocoa, salt, baking soda and baking powder. In a separate bowl, whisk the buttermilk, coffee, oil, eggs and vanilla until blended. Add the wet ingredients to the dry ingredients until combined. (The batter will be very thin.) Fill paper-lined muffin cups two-thirds full.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Chocolate-peanut-butter-cupcakes_TOHD24_119253_SarahTramonte_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the cupcakes","text":"Bake the cupcakes for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 10 minutes before removing them to wire racks to cool completely.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Chocolate-peanut-butter-cupcakes_TOHD24_119253_SarahTramonte_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the peanut butter filling","text":"In a small bowl, cream the peanut butter, butter, confectioners' sugar and enough milk to achieve piping consistency. Cut a small hole in the corner of a pastry bag, insert a small round tip and fill the bag with peanut butter filling. Insert the tip into the top center of each cupcake, and pipe about 1 tablespoon of filling into each.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Chocolate-peanut-butter-cupcakes_TOHD24_119253_SarahTramonte_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the ganache","text":"Place the chocolate chips in a small bowl. In a small saucepan, bring the cream just to a boil. Pour the cream over the chocolate, and whisk until smooth. Dip the top of each cupcake into the ganache, and place them on wire racks to set.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Chocolate-peanut-butter-cupcakes_TOHD24_119253_SarahTramonte_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Start the peanut butter frosting","text":"In a large heavy saucepan, combine the brown sugar, egg whites, salt and cream of tartar over low heat. With a hand mixer, beat on low speed for one minute. Continue beating on low over low heat until the frosting reaches 160\u00b0, 8 to 10 minutes. Pour the mixture into a large bowl, then add the vanilla. Beat on high until stiff peaks form, about five minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Chocolate-peanut-butter-cupcakes_TOHD24_119253_SarahTramonte_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the butter and peanut butter","text":"Add the butter, 1 tablespoon at a time, beating well after each addition. If the mixture begins to look curdled, place the frosting bowl in another bowl filled with hot water for a few seconds. Continue adding butter and beating until smooth. Beat in the peanut butter for one to two minutes or until smooth.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Chocolate-peanut-butter-cupcakes_TOHD24_119253_SarahTramonte_6.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Frost the cupcakes","text":"Place the frosting in a pastry bag with a large star tip, then pipe it onto each cupcake. If desired, top the cupcakes with chocolate curls. Store them in an airtight container in the refrigerator, and let them stand at room temperature before serving. Editor's Tip: Topping these cupcakes with chocolate curls will make them extra special. To make the curls, warm a chocolate bar in the microwave for 10 seconds at a time, until just pliable. Run a vegetable peeler down the long edge of the chocolate bar.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Chocolate-peanut-butter-cupcakes_TOHD24_119253_SarahTramonte_7.jpg?fit=700,1024"}],"recipeYield":"2 dozen","author":[{"@type":"Person","name":"Emily Teel"}],"nutrition":{"@type":"NutritionInformation","calories":" 498 calories","fatContent":"33g fat (16g saturated fat)","cholesterolContent":"69mg cholesterol","sodiumContent":"196mg sodium","carbohydrateContent":"50g carbohydrate (39g sugars","fiberContent":"2g fiber)","proteinContent":"6g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.8461537,"reviewCount":13,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Chocolate Ganache Peanut Butter Cupcakes","description":"Check out this video for how to make Chocolate Ganache Peanut Butter Cupcakes","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/UfRIu4NW\/poster.jpg?width=720"],"uploadDate":"2020-09-5 11:17:23","duration":"P0DT0H2M49S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/UfRIu4NW-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-09-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jeanne355"},"reviewBody":"<p>I never could get the frosting to form stiff peaks.  I ended up adding several cups of sugar to thicken it, but it was still very runny (but tasted great!).  I had waaaay  too much ganache, and could not taste it in the final product.  I did not have enough filling.  The end product was overwhelmingly sweet and rich.  IF I try it again, I will make mini-cupcakes for much smaller portions.  I like sweets, but these were cloyingly sweet and too rich to enjoy as is.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveLeaf"},"reviewBody":"As a novice baker I had so much fun baking these! The only thing I struggled with was the icing. The egg whites were stiff peaks but as soon as I started adding the butter, it all went flat. Could you please advise what I can do next time to correct this because they are the best things I have ever baked! Thank you ??","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBlowdryer"},"reviewBody":"Made these for a couple of special events (boss's birthday, Son's birthday at hospital where he works). Well received and, according to my son, still talked about. First time making them seemed challenging. Definitely got easier more time made them. In fact, son turns 30 tomorrow, Making them again!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleSword"},"reviewBody":"These are the best cupcakes I've ever eaten! Everyone asks for the recipe. I made one change: instead of the shaved chocolate pictured on top of the frosting, I add toasted pecans made by drizzling chopped or halved nuts with Oliverde Mushroom Sage Olive Oil, a packet of Splenda\/Stevia, a bit of salt, and toasted in oven for 10 minutes (put in at same time that you are baking cupcakes). I also have used regular chocolate cake mix instead of this recipe, but substituting buttermilk and strong coffee for the water the box mix called for - it turned out pretty good too. The filling, ganache, frosting, and nuts on top make a regular box mix something special.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanPizza"},"reviewBody":"I made these to break in my new stand mixer. I can't possibly thank you enough of gush over them enough! The sponge was perfection. The filling divine. I did use a different PB Buttercream, but only bc I didn't want a cooked frosting. So my rating is for the cake, filling, and ganache. My new go-to!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-05-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueMagnet"},"reviewBody":"I substituted a brown sugar\/peanut butter icing that did not require cooking, but that was just my preference.  I have had two people tell me \"these are the best cupcakes I have ever eaten\".   I tend to agree!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-05-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenAirBalloon"},"reviewBody":"This recipe knocks my socks off! I have made it many times. It's simply fabulous! If you're looking for a top-quality recipe that's great for celebrations -look no further. Great cupcakes for weddings, birthdays, you name it! These are soooooo delicious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-09-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeCone"},"reviewBody":"My most prized and amazing cupcake. It is definitely a WINNER","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-01-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedCone"},"reviewBody":"Cupcakes are delicious- my only issue was the buttercream - it seemed burnt at the bottom - next time I may try in a bowl over the pot instead","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-06-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenLamp"},"reviewBody":"I'm an experienced baker, and this is one of the BEST cupcake recipes I've found.  I haven't ever bothered with the filling because it didn't seem necessary, but the cake, ganache and buttercream are all amazing, and I have friends asking when I'm going to make these again.  It's not often that I find a recipe on the internet that's flawless, but this is one of them.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-02-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BluePumpkin"},"reviewBody":"I have made this recipe both from cupcakes and also a regular two layer cake and it is turned out awesome both ways family loves it!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-05-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveTree"},"reviewBody":"These turned out beautifully! They were worth the extra effort!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-06-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBike"},"reviewBody":"Awesome!!  These are the best cupcake I've ever made.  Everyone loved them.  I used a different peanut butter frosting recipe because of time constraints and used chocolate curls.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Chocolate Ganache Peanut Butter Cupcakes","description":"Check out this video for how to make Chocolate Ganache Peanut Butter Cupcakes","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2019\/06\/ChocolateGanachePeanutButterCupcakes_DIYD_119253_040919_H.mp4","duration":"169.97","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2019\/06\/Chocolate-Ganache-Peanut-Butter-Cupcakes_EXPS_DIYD19_119253_B04_09_1b.jpg","advertising":true,"jw_id":"UfRIu4NW","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/UfRIu4NW-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/UfRIu4NW\/poster.jpg?width=720","jw_publish_date":"06\/01\/2019"},"rms_legacy_id":"119253","romance_copy_dek":"Chocolate peanut butter cupcakes, crowned with chocolate ganache and a swirl of peanut butter buttercream, are an impressive treat that would rival those at any specialty cupcake bakery.","enhanced_recipe_title":"Chocolate Ganache Peanut Butter Cupcakes","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups sugar","IngredientText":"2 cups sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-3\/4 cups all-purpose flour","IngredientText":"1-3\/4 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup baking cocoa","IngredientText":"3\/4 cup baking cocoa"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon baking soda","IngredientText":"1\/2 teaspoon baking soda"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon baking 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Bake: 20 min. + cooling","MinimumServingQuantity":24,"MaximumServingQuantity":24,"Yield":"2 dozen.","DigitalTitle":"Chocolate Ganache Peanut Butter Cupcakes","SubmittedTitle":"Peanut Butter Cup Cupcakes","RecipeTypeId":1,"AverageRating":4.85,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_DIYD19_119253_B04_09_1b.jpg","PreparationTimeInMinutes":55,"CookTimeInMinutes":20,"TotalTimeInMinutes":75,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Chocolate Ganache Peanut Butter Cupcakes","OriginalSourceProject":"Chocolate Ganache Peanut Butter Cupcakes","ContestPlacement":"","Trailer":"<br><b>Test Kitchen Tips<\/b>\r\n<li>Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.<\/li>\r\n<li>Canola oil is high in monounsaturated fat, a type that helps to decrease blood cholesterol levels, and low in saturated fat, which can increase blood cholesterol. Olive oil would also taste great in this recipe and has the same healthy-fat properties.<\/li>\r\n<li><a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-cupcake-recipes\/\" target=\"_blank\" rel=\"noopener\">Our top 10 cupcakes are sure to satisfy your sweet tooth.<\/a><\/li>","Metadescription":null,"DigitalHeadnotes":"I've been baking cakes for years and enjoy trying new combinations of flavors and textures. For this peanut butter cupcake recipe, I blended peanut butter and chocolate. As soon as I took the first bite, I knew I had created something divine! &mdash;Ronda Schabes, Vicksburg, Michigan","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 350\u00b0. In a large bowl, combine first 6 ingredients. Whisk buttermilk, coffee, oil, eggs and vanilla until blended; add to the dry ingredients until combined. (Batter will be very thin.) Fill paper-lined muffin cups two-thirds full. ","SequenceNo":1},{"Direction":"   Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.","SequenceNo":2},{"Direction":"   In a small bowl, cream peanut butter, butter, confectioners' sugar and enough milk to achieve piping consistency. Cut a small hole in the corner of a pastry bag; insert a small round tip. Fill with peanut butter filling. Insert tip into the top center of each cupcake; pipe about 1 tablespoon filling into each.","SequenceNo":3},{"Direction":"   Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Dip the top of each cupcake into ganache; place on wire racks to set.","SequenceNo":4},{"Direction":"   In a large heavy saucepan, combine brown sugar, egg whites, salt and cream of tartar over low heat. With a hand mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160\u00b0, 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 5 minutes. ","SequenceNo":5},{"Direction":"   Add butter, 1 tablespoon at a time, beating well after each addition. If mixture begins to look curdled, place frosting bowl in another bowl filled with hot water for a few seconds. Continue adding butter and beating until smooth. Beat in peanut butter 1-2 minutes or until smooth. 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Repeat until desired amount of curls have been created."},{"TipType":"Test Kitchen Tips (Bullets)","TipTitle":"","TipText":"<br><b>Test Kitchen Tips<\/b>  <li>Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.<\/li>  <li>Canola oil is high in monounsaturated fat, a type that helps to decrease blood cholesterol levels, and low in saturated fat, which can increase blood cholesterol. Olive oil would also taste great in this recipe and has the same healthy-fat properties.<\/li>  <li><a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-cupcake-recipes\/\" target=\"_blank\" rel=\"noopener\">Our top 10 cupcakes are sure to satisfy your sweet tooth.<\/a><\/li>"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":43644,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":311389,"name":"Cakes","slug":"cakes","term_group":0,"term_taxonomy_id":311324,"taxonomy":"categories-v2","description":"Taste Recipes's Test Kitchen is the headquarters for cake recipes. 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