Peanut Butter Cupcakes with Chocolate Ganache Icing
Rich, indulgent, and irresistibly decadent, these Peanut Butter Cupcakes with Chocolate Ganache Icing are the ultimate treat for dessert lovers! Featuring moist, fluffy cupcakes infused with creamy peanut butter and topped with a luscious bittersweet chocolate ganache, this recipe strikes the perfect balance between sweet and savory. With just 20 minutes of prep time, these homemade cupcakes are surprisingly easy to make and are the perfect choice for any occasion—from birthdays to indulgent weeknight desserts. Serve them with a chilled glass of milk or a hot cup of coffee to take your dessert game to the next level. Whether you're a peanut butter fanatic or a chocolate lover, these gourmet-style cupcakes are sure to impress!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Creamy peanut butter
- 0.75 cups Granulated sugar
- 0.5 cups Light brown sugar, packed
- 2 Large eggs
- 2 teaspoons Pure vanilla extract
- 0.5 cups Whole milk
- 0.5 cups Heavy cream
- 8 ounces Bittersweet chocolate, chopped
Instructions
Preheat your oven to 350°F (175°C) and line a 12-count muffin pan with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, using a stand mixer or hand mixer, beat the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternate adding the dry ingredients and milk in three parts, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To prepare the chocolate ganache icing, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil).
Remove the saucepan from the heat and add the chopped bittersweet chocolate. Let it sit for 5 minutes without stirring, then whisk until smooth and glossy.
Let the ganache cool for 10-15 minutes, or until slightly thickened but still pourable.
Once the cupcakes are completely cooled, spoon the ganache over the tops of the cupcakes, allowing it to drip slightly down the sides, or dip the tops of the cupcakes directly into the ganache for a smoother finish.
Let the ganache set for 30 minutes at room temperature or in the refrigerator before serving.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 239 mg | 10% | |
| Total Carbohydrate | 45.4 g | 16% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 27.4 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 49 mg | 4% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 280 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
