Home · Recipes · Cupcakes & Muffins Peanut Butter Cupcakes Author: Maryanne CabreraPublished: May 19, 2011Updated: Sep 5, 2023 View Recipe1 ReviewThis post may contain affiliate links. Read our disclosure policy. Moist and flavorful peanut butter cupcakes frosted with whipped chocolate ganache. This is the cupcake for non-cupcake fans. I am one of those people. I find most cupcakes far too sweet. They are usually covered with a ridiculous amount of frosting to further push more sweetness. Peanut Butter Cupcakes with Chocolate Ganache Frosting These peanut butter cupcakes are lightly sweetened and paired with a slightly bitter chocolate frosting. It’s the prefect cupcake for those with a more discerning palate. Cupcakes are perfect for birthday parties and celebrations. They’re already portion out. No sliced required. No plates necessary. And, minimal clean up afterwards! use ice cream scoop to evenly portion out batter. these cupcake bake up even and level. Use an ice cream scoop to portion out the cake batter. This ensure even sized cupcakes. I used a size #20 scoop (about 3-4 tablespoons). These cupcakes are great for frosting because they bake up even and level. These peanut butter cupcakes bake up flavorful and moist! Cupcakes may be baked ahead of time and stored in an airtight container. Popular Cupcake Recipes Boba Tea Cupcakes Banana Cupcakes with Peanut Butter Buttercream Bloody Red Velvet Cupcakes Dark Chocolate Ganache What is ganache? It is a simple mixture of chocolate and heavy cream. Just two ingredients! Pour simmering heavy cream over finely chopped chocolate. Let that mixture sit undistributed for a minute. The heat of the cream is enough to melt the chocolate. Next, with constant stirring, the mixture will become smooth and homogenous. Cool the ganache until it has thickened and firmed up. cooled ganache will thicken substantially. beat cooled ganache until smooth and creamy. Whipped Chocolate Ganache Frosting There are two ways to cool the warm ganache. Let the ganache sit at room temperature for several hours until it has thickened. Or, pop it in fridge for about 45 minutes. Once the ganache is shiny and thick, it’s time to whip! Transfer the ganache to a mixing bowl fitted with a paddle attachment. Or, use an electric hand mixer. Beat ganache for about five minutes until the mixture is smooth, creamy, and fluffy. It will look like buttercream frosting! Cool cupcakes to room temperature. Pipe whipped chocolate ganache on top. Garnish with chopped peanuts and enjoy! These little sweets are great for children and adults alike. The dark chocolate ganache may be a tad bitter for children. Swap in milk chocolate to make a sweeter and creamier whipped chocolate frosting. These peanut butter cupcakes are hundred times better than those from supermarket. No need to drive to a trendy cupcake shop. Impress everyone with these timeless homemade cupcakes! More Chocolate Peanut Butter Dessert Recipes Chocolate peanut butter chip cookies Peanut butter cake donuts with chocolate glaze Peanut butter chocolate twisted swirl bread Mini peanut butter pretzel cheesecakes Peanut Butter Cupcakes with Dark Chocolate Ganache Moist and flavorful peanut butter cupcakes frosted with whipped chocolate ganache. Yield: makes 13 cupcakes, baker's dozen Prep Time: 30 minutes minutesCook Time: 20 minutes minutesChocolate Rest Time: 1 hour hourTotal Time: 1 hour hour 50 minutes minutes Servings: 13 Print Recipe Pin Recipe Rate Recipe IngredientsPeanut Butter Cupcakes:1 cup all-purpose flour (130 g)1 teaspoon baking powder¼ teaspoon kosher salt*6 Tablespoons unsalted butter (84 g), softened, room temp½ cup smooth peanut butter* (128 g)½ cup + 2 Tbsp brown sugar (125 g), packed¼ cup granulated sugar (50 g)2 large eggs , room temp1 teaspoon pure vanilla extract¼ cup sour cream (60 g), room temp¼ cup whole milk , room tempDark Chocolate Ganache:8 oz dark chocolate, finely chopped8 oz heavy creamchopped peanuts optional, to garnish Instructions Peanut Butter Cupcakes:Preheat oven to 350 ℉. Line muffin tin with paper liners. Set aside.Whisk together flour, baking powder, and salt in a medium-sized bowl. Set aside.Cream the butter using an electric mixer at medium speed until light and fluffy. Add the peanut butter and continue to blend until smooth. Add brown sugar and granulated sugar. Beat until creamy.Add in eggs one at a time, scraping down bowl as needed to ensure thorough mixing. Add in vanilla. Add half of the flour mixture to mixing bowl. Mix until almost combined. Add in sour cream and milk. Mix until incorporated. Add remaining flour mixture. Beat until just combined and there are no longer any dry streaks of flour. Use a #20 size scoop to evenly divide the batter among the lined cupcake pan.Bake for 18-20 minutes until cupcakes are light gold in color. Test the center with a toothpick and make sure it comes out clean. Remove cupcakes from pan and let cool on rack before frosting.Dark Chocolate Ganache:Place chopped chocolate in a small bowl.Bring the cream to a boil and pour over chocolate. Cover bowl with plastic wrap and let side for about a minute.Using a heat-resistance spatula stir the mixture until smooth. Begin in one spot, stirring in a small circle, then gradually increasing size of circle. Cover the bowl with plastic wrap. Place ganache in the fridge for about 45 minutes. Chocolate mixture should have firmed up and thickened substantially. If mixture is still soft, return to fridge for another 15-30 minutes. Use a hand mixer or the paddle attachment of a stand mixer to beat ganache until smooth, creamy, and fluffy (about 8 minutes on hand mixer or 5 minutes on stand mixer). Fill a piping bag with a medium star tip and pipe on cooled cupcake. Top with chopped peanuts. NotesIngredients: Salt: This recipe was created using Diamond Crystal kosher salt. Use half the amount if using table salt or Morton’s kosher salt. Peanut Butter: Best to use a no-stir shelf stable creamy peanut butter like Jif or Skippy. Chocolate: Use your choice of semi-sweet, bittersweet, or dark chocolate. Storage and Leftovers: Unfrosted peanut butter cupcakes may be stored in an airtight container at room temperature for up to three days. Store frosted cupcakes in an airtight container in the fridge for up to three days. Warm to room temperature before enjoying. Author: Maryanne Cabrera Course: DessertCuisine: AmericanKeyword: peanut butter cupcakes, chocolate peanut butter cupcake, chocolate peanut butter dessert, dark chocolate ganache, whipped ganache frosting Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.