Cupcake Remix

Last year the Boy made me this incredible chocolate layer cake with a peanut butter cream cheese filling and a heavy chocolate ganache on top. It was stunning…but unfortunately I was having stomach problems at the time and couldn’t fully enjoy it. So this year I decided we should have a remake of the cake but in cupcake form to make it easier to hand out at my birthday dinner with the Crew. The Boy made them once again and many hands were involved in their filling. They are super decadent with peanut butter cream cheese filling and a chocolate ganache frosting. We even dolloped some of the peanut butter frosting on top of the cupcakes (so none of it would go to waste, of course!). WARNING: This guys are pretty lethal, so eat with care ; ) I have one with me at work today and I can’t wait to eat it!!! You’ll also get to see how some decorating disasters are fixed just in favor of flavah.

Read on for recipes and photos…

The Cupcakes

(makes 24)

ingredients

1/2 cup unsalted butter, room temperature

2 1/4 cups lightly packed brown sugar

2 tsp vanilla extract

3 eggs

2 oz. unsweetened chocolate, melted

2 heaping tbsp cocoa powder

2 1/4 cups sifted cake flour

2 tsp baking soda

1/2 tsp salt

1 cup sour cream

3/4 boiling water

Directions

  • Preheat oven to 350F.
  • Grease cupcake pans (don’t use papers, because you’ll need to take them out to fill them later)
  • Beat together butter, sugar, and vanilla until well blended (~3 minutes).
  • Add the cocoa powder and mix until combined.
  • Add the eggs one at a time (with the mixer on low). Continue to beat for 5 minutes until light and fluffly.
  • Add the melted chocolate and mix well.
  • Combine flour, baking soda, and salt in a separate bowl.
  • Add dry ingredients to the mixing bowl, alternating with the sour cream, and beat well.
  • Add boiling water and beat until smooth.
  • Scoop batter into the prepared pans (I use a 1/4 cup to do so, others prefer an ice cream scoop but this batter is very runny.)
  • Bake for 15 – 20 minutes or until cake springs back when touched lightly in the center.
  • Let cool for 10 minutes. Remove from pan and cool completely.

Peanut Butter Cream Cheese Filling

4 oz. Philly Cream Cheese (1/2 of the normal brick sized package)

1 cup cream peanut butter

2 cups sifted powdered sugar

1 tbsp vanilla extract

Milk to thin out the filling (I used maybe 1/4 cup)

  • Beat cream cheese and butter until combined.
  • Add powdered sugar and vanilla. Beat until combined.
  • Add milk and beat until combined. Add milk to desired consistency. Add a little more if you’re making it ahead of time and will be refrigerating it.


Chocolate Ganache

4 oz. bittersweet chocolate (we used unsweetened – is that the same thing? Pastry chef fail.)

5 oz. semisweet chocolate

1 cup heavy cream

1 tsp vanilla

1 tbsp butter, room temperature

2 cups powdered sugar

  • Chop chocolate and transfer to a heat proof bowl.
  • Heat cream until bubbles form around the edge of the pan. Pour cream over the chocolate and let sit for 1 minute. Stir until combined. I recommend having a saucepan with an inch of boiling water ready to help melt the chocolate as the cream doesn’t always do the job entirely. If this is the case, set the bowl over the water (not touching it) and stir until the chocolate is fully melted.
  • Add butter and vanilla and stir until combined.
  • Let cool for 10 minutes.
  • Sift powdered sugar into the mixture and beat until combined.
  • Whisk by hand or beat with an electric mixture until lighter in color and creamy.

Assembly

  • Using a small paring knife, cut off the top of the cupcake in the shape of a cone. Cut off the bottom part of the cone.
  • Fill the cavity with a teaspoon or more of the peanut butter filling.
  • Replace the top.

  • We dolloped more peanut butter filling on top.

  • Frost with ganache – this is where the problems arose. I refrigerated the ganache and it became a little too hard. I mixed it a bit and put it in the pastry bag getting out the lovely flower shaped one.

  • After that the pastry bag threatened to burst and nothing would move through the tip. I heated the ganache over boiling water like when melting the chocolate and put a few tbsp of hot water into the ganache itself. It smoother up quite a bit but I ended up just spreading it one with a frosting knife.
  • The may not look phenomenal but they had lots of frosting on them and were to die for.
  • Just a note: We still have about 1/2 cup or more of the ganache!!



HAD to post this picture – look how much everyone’s enjoying their cupcakes = )


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