| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 24 cupcakes |
Ingredients
- 2 2/3 cups all-purpose flour
- 2 2/3 cups sugar
- 1 1/3 cups cocoa
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 5 ounces egg yolks
- 3 ounces egg whites
- 1 cup milk
- 1/2 cup oil
- 1 cup water
- 1 teaspoon vanilla
- Peanut Butter Cream Frosting, recipe follows
- Chocolate Ganache, recipe follows
- 1 stick (4 ounces) unsalted butter
- 16 ounces cream cheese
- 1 1/2 cup peanut butter
- 6 cups confectioners’ sugar
- 2 teaspoons vanilla
- 3/4 cup heavy cream
- 1 tablespoon butter
- 9 ounces semisweet morsels
Instructions
- Preheat the oven to 350 degrees F. Line regular sized cupcake pans with 24 liners.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl fitted with a paddle attachment. Mix on low until incorporated, about 30 seconds.
- In a separate bowl, combine the egg yolks, egg whites, milk, oil, water, and vanilla. Add the liquids to the dry ingredients in 3 stages, scraping down at each addition and beating for about 30 seconds.
- Fill the cupcake liners three-quarters full and bake until baked through, 18 to 20 minutes. Cool completely.
- Fill a piping bag with the slightly chilled Chocolate Ganache. Cut the tip of the bag off and insert the tip into the center of a cooled cupcake. Squeeze to allow a small amount of mixture into the center. Release and remove the bag from the cupcake. Repeat on the other cupcakes. Generously frost the top of each cupcake with Peanut Butter Cream Frosting. Drizzle with remaining Chocolate Ganache.
- In a mixing bowl fitted with the paddle attachment, beat the butter and cream cheese. Scrape down the bowl and beat until smooth, about 2 minutes. Scrape down the bowl again and add the peanut butter. Mix until blended. Scrape down again and add the confectioners’ sugar and vanilla. Mix until incorporated.
- In a microwave-safe glass bowl, heat the heavy cream and butter for 1 to 2 minutes until mixture just bubbles. Add the semisweet morsels. Let stand for 1 minute. Stir constantly until dark, thick, and creamy. Slightly chill before using.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 558 |
| Total Fat | 29 g |
| Saturated Fat | 11 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 3 g |
| Sugar | 55 g |
| Protein | 9 g |
| Cholesterol | 108 mg |
| Sodium | 270 mg |
Reviews
My husband said that this was the best cupcake he’s ever eaten! I don’t know why some folks complained of the the cake as being too dry. I followed the recipe, and mine came out moist, but not too moist. I did have to tweak the ganache, because I only had 4.5 oz. chocolate chips, but I did have a bag of peanut butter chips, so I made up the remaining ounces with those. The ganache turned out great! The chocolate took over, but you could still taste the peanut butter flavor. I did what many other reviewers did with the frosting- used 4 1/2 cups of sugar and the frosting was fab! Will definitely make again!
This is a fabulous recipe! I have made it twice so far. I bake something each time we have a birthday at the office and everyone raved about this treat. The texture of the cake is very nice and the ganache in the center makes them nothing short of naughty. The frosting is delicious; however I did not use the entire six cups of powdered sugar as I thought the frosting was firm enough with 4-5 cups. I did not sift the powered sugar before I mixed it into the frosting with one batch and ended up wishing I had—lesson learned on my part. If you are a chocolate and peanut butter fan, this is a must-try recipe.
Wow! These were really good! I made them for my nephew’s birthday party and everyone loved them. I used 7 whole eggs plus 3 yolks. I also only used 5 cups of sugar for the frosting. This recipe ended up making 42 (quite large cupcakes and after piping the frosting on there was still a ton left, so next time I’ll cut the recipe in half. But overall, these were delicious!
Delicious combo of chocolate and peanut butter. I put 1/3 less sugar into the frosting and I though that made it taste more rich instead of too sweet. I will definitely make this again, although I may use a different cake recipe because this one was very crumbly.
Awesome! I also used only 4 cups of sugar in the frosting intstead of 6 and it was perfect. My family went nuts for these
Ok so this was a lot of work. The cake part was dry and was no different than a box mix. I will deff use a box mix next time to cut the work in half..I found that the frosting was too sweet for my liking..my 9 year old even thought so and I only used 3 cups of the conf sugar. But overall this was deff good, the ganache and frosting is what makes this tastey!! I will make this again but use box mix instead and cut the frosting in half!! It makes a ton of frosting..
These cupcakes were delicious and reminded me of peanut butter cups. I took them to work and they were a hit. The only thing I adjusted was the measurement of the confectioner’s sugar for the frosting. I made two batches of frosting. The first batch was too thick. It was very difficult to pipe the frosting, even with my largest tip. I put 4 cups instead of 6 in the second batch and the frosting came out way better…creamy and perfect.
Yummy recipe! I made bite-size cupcakes with this recipe. I cut the recipe in half to make less cupcakes. I was confused with the ounces of egg whites and egg yolks so I just used three eggs and it turned out fine. I would make these cupcakes again! :
I’m sure the recipe is correct, but this is based on my execution. The batter was very ‘wet’, you could call it pourable (if that’s a word. It was much different than a box recipe.I think I left them in the oven a little too long thinking they would need a little longer to firm up. Therefore, the first batch was a bit dry, but not lost. This recipe made a lot of cupcakes – more like 36 – and they were normal sized cupcakes. They were not too sweet and the family loved them! The frosting was wonderful, too! I actually cut the recipe for the frosting in half because I didn’t want to waste my ingredients thinking I totally screwed up the cupcakes. I still had enough to frost all the cupcakes. I have the pleasure of living near Sugar Bakery. Their cupcakes are absolutely incredible. These cupcakes did not have the same texture and consistency of the bakery’s cupcakes, but I guess every good chef has to hold on to one secret! ; Making this recipe is well worth your time!
These cupcakes were a huge hit! I did make my cupcakes a little bigger than usual so I would highly agree that 2/3 is enough for the batter. Also, I actually ended up running out of frosting and shorted four cupcakes so I guess because I had bigger cupcakes I should have used less frosting on them. I also had trouble figuring out the egg deal. I had no idea how many ounces for the yolk and egg whites so I went online to figure it out. I had a scale but of course I needed to put it all in so I had to weigh the bowl first and then add that weight to the weight of the yolks and egg whites. I used three egg whites because I read that one egg white equaled 1 ounce. Then it said one egg yolk equaled 1/2 an ounce so for 5 ounces I think I used 6-7 egg yolks. All in all it came out just fine. Just wish they could say it in plain english next time.
Overall they came out DELISH!!!! Would totally make these again!