Chocolate Peanut Butter Ball Cupcake
Total Time: 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
Directions
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.
Peanut Butter Cream Frosting:
1 stick (4 ounces) unsalted butter
16 ounces cream cheese
1 1/2 cup peanut butter
6 cups confectioners' sugar
2 teaspoons vanilla
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.
Chocolate Ganache:
3/4 cup heavy cream
1 tablespoon butter
9 ounces semisweet morsels
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.
Notes
This recipe was provided by professional chefs and has been scaled down from a
bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not
tested this recipe, in the proportions indicated, and therefore, we cannot make
any representation as to the results.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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