TCIF: Peanut Butter Ganache Chocolate Cupcakes Part 2

Mimi ON Jan 14, 2011 AT 10:09 am

Peanut Butter Ganache Chocolate Cupcakes - mixing

Chocolate Cupcakes

3/4 cup butter, room temp
1 1/2 cups caster sugar
1 cup dark brown sugar
1/2 cup sunflower or vegetable oil
3 eggs large

3/4 cup cocoa
1 1/4 cups boiling water
2/3 cup creme fraiche

2 2/3 cup plain flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Cream the butter for 5 mins and then add the sugars and cream for a further 5 mins. Meanwhile pour the boiling water over the cocoa and stir to dissolve.

Add the oil beat in well, followed by the eggs, one at a time, beating well after each addition.

Next stir the creme fraiche into the cocoa and sift all the dry ingredients together. Add a 3rd of this to the egg mix and beat in thoroughly.

Then beat in 1/2 of the cocoa into the batter and repeat until everything is combined.

Finally spoon into your chosen cupcake cases and bake at 180°C for approximately 20 minutes (they are ready when they spring back).

Peanut Butter Ganache Chocolate Cupcakes

After they’ve cooled your Ganache should be perfect for piping or spooning onto your cupcakes, so decorate as you please! My choice was honey roasted peanuts and chocolate raisins which make them ridiculously delicious!

Pro Tip: Don’t worry if you do not have a cupcake pan big enough to bake them all off together you can bake two rounds and they will be just fine.

If you would like to store these for a couple of days do so in the fridge but allow to come to room temperature before eating so as to get the most chocolately satisfaction!

Sarah Adams © 2010 

Click here for Sarah’s last recipe…

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