The chocolate cake with peanut butter frosting and ganache that I made last year was so popular that I turned it into cupcakes. Because, honestly, they're easier to deal with sometimes.
Go-to dark chocolate cake with peanut butter frosting and a ganache drizzle. Very tasty, if I do say so myself.
They're best if eaten with a fork. Just being honest.
The cake recipe is here. To make cupcakes, fill cupcake liners 1/2 full and bake in a 375 F oven for about 16 minutes. Cool completely before frosting.
Here is the frosting recipe:
Peanut Butter Frosting
1 cup butter
1/2 cup peanut butter (creamy...not natural, sorry)
1/2 cup shortening
1/4 tsp salt
1 tsp vanilla extract
2 lbs powdered sugar
1/4 - 1/2 cup heavy cream
Mix butter, peanut butter, shortening, salt and vanilla extract in the bowl of a stand mixer until well-combined. Add the powdered sugar and mix until incorporated. Add cream until the frosting reaches the desired consistency. Beat for 5 minutes on high speed. Frost cupcakes and top with a drizzle of ganache.
6 oz dark chocolate
6 oz heavy cream
Chop chocolate and put in a stainless steel bowl. Set aside. Heat cream in a heavy saucepan until it just starts to bubble around the edges. Don't boil. Pour the cream over the chocolate and whisk gently until the chocolate is completely melted and the cream is fully incorporated. It will take a few minutes. I use a disposable piping bag with just the very tip snipped off to drizzle.
That's all for now.