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Description
Rich chocolate cupcakes with a creamy peanut butter center, topped with a luscious chocolate ganache and crunchy pretzel pieces, offering a delightful contrast in textures and flavors.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup buttermilk
- 3/4 cup warm water
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
- 1/4 cup butter (melted)
- 1/4 cup powdered sugar
- 2 cups semi-sweet chocolate chips
- 1 cup heavy cream
- 34 pretzels (crushed)
Instructions
- Begin by preheating the oven to 325 degrees. Prepare a muffin tin with cupcake liners, as this recipe yields 24 cupcakes, which may require baking in batches unless you have two tins.
- In a stand mixer, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt on a low speed until well mixed.
- Incorporate the eggs, buttermilk, warm water, oil, and vanilla into the mixture. Beat at medium speed until the batter is smooth, which should take a couple of minutes. Be sure to scrape down the sides and bottom of the bowl to ensure everything is blended.
- Pour the batter into the cupcake liners, filling each about two-thirds full.
- Place in the oven and bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cupcakes from the tins and allow them to cool completely.
- To prepare the peanut butter cream filling, mix the peanut butter, melted butter, and powdered sugar in a bowl using a hand mixer. Transfer this filling into a pastry bag fitted with a large open tip. Insert the tip into the top of each cooled cupcake and squeeze in approximately 1 teaspoon of filling, being careful not to overfill.
- For the frosting, heat the heavy cream in a small saucepan until it just starts to simmer. Pour this hot cream over the chocolate chips, allowing the heat to melt them. Let it sit for a few minutes before stirring until smooth. Allow the mixture to cool to room temperature, then whip it using a hand or stand mixer until it reaches a firm consistency suitable for piping. Decorate the cooled and filled cupcakes as desired, and finish with crushed pretzels on top.
Notes
TECHNIQUE TIP: Ensure the ganache opening is wide enough to prevent overflow. Squeeze gently to control the flow.
STORAGE: Store the cupcakes in an airtight container at room temperature for up to three days to maintain freshness.
SUBSTITUTION: If you lack buttermilk, create a substitute by mixing one tablespoon of lemon juice or white vinegar with a cup of milk.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 294 kcal
- Sugar: 20 g
- Sodium: 222 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.03 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 38 mg
