Emily’s Chocolate Peanut Butter Cupcakes
For the cupcakes you will need:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
3/4 cup chunky or smooth peanut butter
1 cup packed brown sugar
1 egg
1 1/2 teaspoons vanilla
1/2 cup milk (I used 2% milk)
For the Ganache you will need:
4 oz Baker’s German’s Chocolate, chopped finely
¼ cup half and half
2 tablespoons butter, softened
DARK CHOCOLATE FROSTING
1 and 3/4 cups confectioners' sugar
1/4 cup unsweetened Hershey's Dark chocolate cocoa powder
1/2 cup unsalted butter softened to room temperature
2 Tablespoons heavy cream or half-and-half*
1 teaspoon vanilla extract
PEANUT BUTTER FROSTING
3/4 cup creamy peanut butter
4 Tablespoons unsalted butter softened to room temperature
3/4 cup confectioners' sugar
1 teaspoon vanilla extract
3 Tablespoons heavy cream or half-and-half
Directions:
Heat the oven to 350 degrees. Line 12 muffin tin cups with paper cupcake liners.
Sift the flour, baking powder and salt in a medium bowl and set aside.
Using a stand mixer, beat the butter, peanut butter and brown sugar, on medium speed, until smooth and ligh in color,...