If you know me, then you know that I am not usually a peanut butter type of person. However, chocolate and peanut butter are often too much of a magical combination to resist. I honestly don’t remember why exactly I decided to make these cupcakes. They instantly became one of my most requested items, though. So, now I share this recipe with you all.

Chocolate Peanut Butter Cupcakes

Ingredients

For the cupcakes:

• 1 cup white sugar
• 1 cup all purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1/3 cup butter
• 1/2 cup boiling water
• 1/2 cup buttermilk (can substitute regular milk or additional boiling water)
• 1/2 tbsp instant coffee granules (optional)
• 1 egg, beaten
• 1 tsp vanilla extract

For the filling:

Half batch of peanut butter pastry cream (I used this recipe)

For the frosting:

• 6 egg whites
• 1 1/2 cups granulated sugar
• 1/4 tsp cream of tartar
• 1lb (4 sticks) unsalted butter, softened (but not TOO soft)
• 1 cup creamy peanut butter (not Natural)
• 1/4 cup powdered peanut butter
• 1 tsp vanilla extract
• a pinch of salt

For the ganache:

• 1/2 cup heavy cream
• 4 oz bittersweet chocolate, chopped
• 1/2 tsp coffee liqueur (optional)

Directions

Make the pastry cream:

Prepare the peanut butter pastry cream according to the recipe directions. Cover with plastic wrap and refrigerate for at least 4 hours.

Make the cupcakes:

Preheat your oven to 350 degrees.  Line about 15 muffin cups with paper liners.

Add the  butter and coffee granules (if using) to your hot water (or hot water/milk mixture).  Stir until the butter melts completely.

In a medium bowl, sift your dry ingredients.  Add the beaten egg and buttermilk and mix until the dry ingredients are moistened.  Slowly add the hot liquid until you have a smooth batter.  Add the vanilla extract.

Divide the batter among your muffin cups.  Bake at 350 degrees for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before continuing.

Make the frosting:

In a heat-proof bowl, whisk the egg whites, sugar, and cream of tartar until just combined. Place the bowl over a pot of simmering water, making sure that the bottom of the bowl does not touch the water.

Heat the mixture, stirring constantly, until it is no longer grainy and the temperature of the mixture reaches 160 degrees F.

Transfer the mixture to a stand mixer. Using the whip attachment, whip until the meringue reaches stiff peaks and the bowl is no longer warm to the touch. Switch the whip attachment to the paddle attachment. With the mixer running, add the butter, 1 tablespoon at a time. Add the peanut butter and the peanut butter powder and mix until combined. Add the salt and vanilla, then mix until just combined.

Make the ganache:

In a microwave-safe measuring cup or bowl, heat the cream and chocolate for 30 seconds on high. Remove and stir, then return and microwave for an additional 15 seconds. Remove and stir until all of the chocolate is completely melted. Add the coffee liqueur (if using). Set aside to cool slightly. It should remain runny, but not hot.

Assembly:

Using your preferred method, fill each cupcake with peanut butter pastry cream. I like to use a piping bag fitted with a filling tip to inject the cream into the cupcakes.

Pipe some peanut butter frosting onto each filled cupcake. Then, carefully dip the tops of each cupcake into the ganache. Set on a wire rack for the ganache to set, then store in an airtight container.

Makes about 2 dozen cupcakes