Devil's Food Cupcake with Chocolate Peanut Butter Swirl Frosting and Chocolate Ganache Drizzle

"Hey, your chocolate is in my peanut butter."

"Well, your peanut butter is on my chocolate."

Get over it guys.

Why not take that chocolaty peanut buttery taste experience up to a whole new level with these delicious cupcakes.  Moist devil's food cake, topped with a salty sweet chocolate peanut butter swirl frosting.  Now top that off with a rich chocolate ganache drizzle.

Just in time for Halloween!

For recipes, click on the tags to the right:

Little Cakes:  The Devil's Food Cake
Frostings:  Chocolate Peanut Butter Swirl Frosting
Toppings:  Chocolate Ganache
 

Chocolate Peanut Butter Swirl Frosting

Yield:  24 cupcakes
Prep Time: 15 minutes

INGREDIENTS:

1 cup butter, softened
1 cup creamy peanut butter, at room temperature
1 pinch of salt
5 cups powdered sugar
1 teaspoon vanilla extract

1/2 cup cocoa, or dark cocoa powder
3 tablespoons whole milk

1.  In a large mixing bowl, beat the butter until light and fluffy.  Add the peanut butter and the pinch of salt, and beat until well blended with the butter.  Add the powder sugar a little at a time until well blended.  Add the vanilla and blend.  You may need to add a teaspoon or more of milk, depending upon your frosting consistency.

2.  Remove 1/2 of the peanut butter frosting to another bowl.  Set aside.

3.  To the remaining peanut butter frosting, add the cocoa and beat until well blended.  Add the milk, one tablespoon at a time, until the desired frosting consistency is reached.

4.  Use a large piping bag, and spoon the peanut butter frosting into one side of the bag, and the chocolate frosting into the other side of the bag.  Pipe the frosting onto the cooled cupcakes.

Swirl chocolate ganache onto the frosted cupcakes for an extra chocolaty experience!  

The Devil's Food Cake

 

Yield: 24 cupcakes

Prep Time:  15 minutes

Bake Time: 16 - 18 minutes

INGREDIENTS:

2 cups cake flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/3 cup hot water

1/2 cup dark cocoa powder

1/2 cup butter, at room temperature

1 1/4 cup sugar

2 large eggs

1 cup buttermilk

1 teaspoon vanilla extract

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

3.  Combine hot water and cocoa in a liquid measuring cup.  Stir the mixture until the cocoa is completely dissolved.  Set aside to cool.  The mixture will have a frosting like consistency.

4.  In another liquid measuring cup, combine the buttermilk and vanilla, and stir until well mixed.

5.  In a large mixing bowl combine the butter and sugar, and beat on medium speed until well blended and light in color.  Add the eggs, one at a time, beating after each addition.  Scrape down the sides of the bowl as need be.

6.  Add the dry ingredients alternately with the buttermilk mixture, and ending with the dry ingredients.  Add the cooled cocoa mixture, and beat until smooth.

7.  Divide the batter evenly among the cupcake tins.  Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.

 

Chocolate Ganache

Yield:  More than enough for 24 cupcakes.
Prep Time:  10 minutes

INGREDIENTS:

8 oz semisweet baking chocolate pieces
1 cup heavy cream
1 tablespoon unsalted butter, at room temperature

1.  Place chocolate in a medium heatproof bowl.

2.  Heat heavy cream in a small saucepan over low heat until simmering.  Pour over chocolate and let stand for about two minutes, or until the chocolate has softened.

3.  Add butter and swirl until smooth.  Allow ganache to cool before using.

4.  Swirl ganache over frosted cupcakes.