I try not to go grocery shopping or flip through the latest issue of Bon Appétit when I’m hungry (though when am I not hungry, really?). N, however, has taken to borderline torturing me as of late with the most delicious cupcake pictures just before dinner. It sends me into sugar cravings like you wouldn’t believe.
So today we decided to stop looking at pictures (okay – maybe just a few) and make some cupcakes of our own. The most difficult part was choosing what to make. We settled on Peanut Butter Cupcakes with Chocolate Ganache – a slightly revised version of a recipe from Ming Makes Cupcakes. Word to the wise: do not look at this website if you are hungry.
Peanut Butter Cupcakes with Chocolate Ganache (makes 21-24 cupcakes)
Peanut Butter Cupcakes:
1 cup flour
1 tsp baking powder
1/4 tsp salt
A pinch of cinnamon
6 tbs (or 3/4 stick) butter, room temperature
1 cup peanut butter
1 cup brown sugar, packed (I used a mix of light and dark brown sugar)
1 tsp vanilla extract
1/2 cup milk (I used nonfat, but anything will do)
Preheat oven to 350°F. Combine the flour, baking powder, salt, and cinnamon in a small bowl and set aside. Using a mixer, blend the butter, peanut butter, and brown sugar together. Next, add the vanilla extract and egg. Once incorporated, slowly pour in the milk and flour mixture while still mixing. Add extra milk by the tbs if too dry.
Scoop (since this is a peanut butter batter it may be too thick to pour… not to worry) the batter into your pre-lined cupcake pan. Fill each cup about halfway and put in the oven for 18-20 minutes (or until a test toothpick inserted in the middle of a cupcake comes out clean). Set aside to cool.
3/4 cups chocolate chips
1/4 cup heavy whipping cream
Melt chocolate and whipping cream together in a metal bowl over simmering water.
Drizzle over cupcakes and enjoy!