Doesn't fall make you want to stay inside, bake delicious things, and get fat for the winter? I only make these beauties in the fall. They are a special treat we look forward to...and they are definitely an indulgence! Peanut Butter cups in the batter, chocolate peanut butter ganache, and more peanut butter cups as garnish! Sinfully delicious - hence the skull cupcake liners! Theses are a semi-homemade treat because you start with a cake mix - I love a shortcut with gourmet results!
I couldn't even make it through the photo shoot without taking a bite of one of these guys...
Cake Recipe
1 devils food cake mix
3 eggs
1 cup sour cream
1/4 cup water
1/4 cup milk
1/2 cup vegetable oil
2 cups chopped peanut butter cups (plus another cup or so for garnishing)
Mix cake mix, eggs, sour cream, water, milk & oil with a hand or stand mixer on slow for 30 seconds until combined. Scrape down the sides and beat for another 2 minutes. Stir in peanut butter cups. Fill 24 cupcake liners with 1/4 cup of the mixture. A trick I like to use to ensure that all cupcakes are the same size is to fill them using an ice cream scoop as a measuring cup. I hate it when I end up with big overflowing cupcakes and small ones that don't even reach the top of the cup - and this puts an end to that problem!
Bake at 350 degrees for 19 minutes.
Cool completely on a wire rack.
Top with ganache (recipe below) and peanut butter cups. I usually just put a heaping spoonful onto each cupcake and let it drip off the edges. The ganache will firm up after a few minutes at room temperature. Store in an airtight container.
Chocolate Peanut Butter Ganache Recipe
4 oz semi-sweet chocolate chips
1/2 cup heavy cream
1/4 cup creamy peanut butter
Place chocolate chips in a medium mixing bowl. In a small heavy sauce pan heat the cream just to boiling. Pour hot cream of top of chocolate chips and whisk until smooth. Stir in peanut butter.
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