Peanut Butter Filled Chocolate Cupcakes with Chocolate Ganache90

Posted by chockylit in Chocolate, Nuts, Step-by-Step Photos (Saturday February 25, 2006 at 2:14 pm)

I warn you, do not eat these cupcakes without a tall glass of milk nearby. They are crazy rich.

I made these peanut butter and chocolate cupcakes for my aunt. She is going to a ladies-only sleepover party down in Cupertino. While I have not been to one these parties, the way my aunt describes the backyard with the lit up plant life, the fire pit, and the red wine-induced revelry through the wee hours… I knew that whatever she brought had to be rich and completely decadent.

I also had to use the same chocolate recipe, this time without cherries, because I am just loving it. It is officially my favorite chocolate cupcake recipe – at least for now.

Chocolate Cupcakes
24 regular cupcakes / 350 degree oven

5.4 ounces dark chocolate or 3/4 of a 200 gram bar of Valrhona 61% cocao
22 tablespoons butter (yes, nearly three sticks of butter!)
1-3/4 cups plus 2 tablespoons sugar
6 eggs
1 cup plus 2 tablespoons flour
4-1/2 tablespoons cocoa powder, unsweetened
1-1/2 teaspoon baking powder
pinch of salt

1. Melt chocolate and butter over a water bath.
2. Add sugar and stir, let mixture cool for 10 minutes.
3. Beat in an electric mixer for 3 minutes.
4. Add one egg at a time, mixing for 30 seconds between each
5. Sift the flour, cocoa powder, baking powder, and a pinch of salt into the mixture and mix until blended.
6. Scoop into cupcake cups and bake at 350 F for 25 minutes or until a toothpick comes out clean.


chopping chocolate

Peanut Butter Filling

4 ounces or 1/2 package of Philly cream cheese
1 cup creamy peanut butter
2 cups sifted powdered sugar
1 tablespoon vanilla extract
2 tablespoons milk

1. Beat cream cheese and peanut butter until combined.
2. Add powdered sugar and vanilla and beat until combined.
3. Add the milk and beat until combined.

Note: This makes a pretty stiff mixture, like the center of a peanut butter cup. If you want something pipe-able, you could add more milk. I wanted to retain the strong peanut butter flavor, so I kept the milk to a minimum.

Update: I think that the filling was too thick. As I was eating a cupcake (I managed to resist them until late last night) the peanut butter filling fell out onto the plate. It wasn’t too terribly hard to stick back on the cupcake, but if I were to do these again, I would add more milk to the filling.


peanut butter filling

Chocolate Ganache

4 ounces bittersweet chocolate
5 ounces semisweet chocolate
1 cup heavy cream
1 teaspoon vanilla
1 tablespoon butter, room temperature
2 cups powdered sugar

1. Chop chocolates and transfer into a heat proof bowl.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
3. Let sit for 1 minute then stir until combined.
4. Add butter and vanilla and stir until combined.
5. Transfer to the bowl of an electric mixture and let cool for 10 minutes.
6. Sift powdered sugar into the mixture and beat until combined.
7. Continue to beat with an electric mixer until lighter in color and creamy.


mid-assembly

Assemble
1. Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone.
2. Fill the cavity with a teaspoon or so of peanut butter filling.
3. Replace top.
4. Frost with ganache.
5. Decorate as you wish. I topped the cupcakes with fondant and peanut butter flowers.

Fondant and Peanut Butter Flowers

There are very few things I use in my recipes that are pre-prepared. There is often an abundance of chemicals, copious quantities of solid vegetable shortening, and lots of other things in these time-saving products that I would rather not consume. I make one exception, however, and that is for fondant.

Fondant in my opinion is gross. The smell of it alone turns me off. This is one of the main reasons I don’t do cakes and why I especially don’t do wedding cakes, as it is very difficult to get the look of a wedding cake without making extensive use of fondant. (You could use robes of white chocolate, but all my attempts at that tricky task have failed… ) So, the rare times I actually use fondant, it is only for small decorative additions. I must admit, sometimes small decorative additions are *nice*.

I purchase some pre-made white fondant at Sugar N’ Spice in Daly City ages ago. Lucky for me, it will last in it’s plastic container for a year. Yes, you should be suspicious of anything with that kind of shelf life. I grabbed a handful out of the container, shaped it into a disk and got to rolling.

Cornstarch is a must for rolling out fondant. Powdered sugar doesn’t cut it, it will still stick.

I like simple shapes. I got these cutters in Japantown a long while back.

The fondant is soft compared to gumpaste. So, you should be careful when cutting the shapes. Its best if you can bring the piece out with the cutter then let it drop out onto your hand. Avoid touching the top of it until the pieces have dried some.

I topped each cupcake with a dried fondant shape. I rolled a little peanut butter filling into a ball to top each shape. The result, a cute flower, that you should recommed your guests promptly remove and set aside before eating the cupcake ;)

90 comments for Peanut Butter Filled Chocolate Cupcakes with Chocolate Ganache »

  1. Ooooh, these look so good! I have to try that chocolate cupcake recipe!

    An aside… have you tried marshmallow fondant? It’s so simple and inexpensive to make, it handles and rolls easily and tastes really good. I use it almost exclusively on my wedding cakes.

    Comment by Anonymous — February 25, 2006 @ 4:28 pm

  2. Actually, no. Any fondant recipe I have tried or any fondant I purchased, I didn’t like.

    I googled “marshmallow fondant” and found a recipe, but am still skeptical as it uses Crisco. I should give it a try anyway, I guess. Do you know of any recipes that don’t use Crisco?

    Comment by chockylit — February 25, 2006 @ 7:05 pm

  3. You have completely inspired me, Chockylit! I stumbled across your blog a couple of weeks ago and have thought of nothing but cupcakes since. Your aesthetic, your flavors, all the details are so wonderul and creative. I’ve always loved cupcakes but have never baked them. I’ve never even made a cake from scratch. Oh, what you’ve done to me! I’m already a regular at the local baking supply shop.

    I just threw a party and served your fabulous citris curd filled cupcakes with cream cheese frosting. Yum…Everyone LOVED them! Today for fun, I tried my hand at the ricotta raspberry almond cupcakes. Wow, they too are amazing! I’m a rookie when it comes to meringue though. I think I followed the instructions, and it tastes terrific, but I was not able to get it to set up or form any kind of peaks. Is there a trick? ….I’m limping along with an electric hand mixer, do you think that’s my problem?

    Well there’s nothing quite like chocolate and peanut butter….can’t wait to try your latest!
    Thanks for the inspiration!

    Comment by sawsee — February 25, 2006 @ 7:58 pm

  4. Hey, sawsee. I too once had only a hand mixer and it can be tough, but real pastry chefs can get stiff peaks with a hand whisk. My arms want to melt before I get close, but I do find even with my electric mixer that I have to put it on the highest speed available in order to get the stiff peaks. I haven’t used a hand mixer in a while… so I don’t have any tips. The pros recommend a very cold bowl and a copper bowl if you have it and a little cream of tarter can help.

    I am so glad you like the recipes you have tried so far!

    Comment by chockylit — February 25, 2006 @ 8:04 pm

  5. Is that a tattoo? I think I have a blog crush on Chockylit.

    Comment by Ruby Khan — February 25, 2006 @ 8:42 pm

  6. Ooohh, I must try these they look awesome :)

    I’ve always use a bowl that has been swiped with the open cut part of a lemon when making meringue. That apparently helps with getting it ‘peaking’???

    Comment by a girl like me — February 26, 2006 @ 4:30 am

  7. These look and sound great! It seems like an easy recipe..I must try it out one day…I will, I promise.
    I absolutely love your blog and I must say, if I haven’t already, you’re truly my cupcake inspiration!

    Comment by purplecupcake — February 26, 2006 @ 6:17 am

  8. There is a recipe on wrenscottage.com under “Karen’ Kitchen” for Marshmellow Fondant that is simply marshmellows, powdered sugar and water. I have never used it to vouch for it but may try it this weekend….take a look! You are an inspiration to us all!

    Comment by Anonymous — February 26, 2006 @ 7:13 am

  9. I love you! These are amazing. The photographs are stunning; coupled with your baking skills and lovely writing — it’s a perfect package. Love the blog as a whole :)

    Comment by mollie — February 26, 2006 @ 9:55 am

  10. You are an inspiration and I love the exchange of information on your blog. I’ve been researching fondant and the tip of marshmellow fondant is a lifesaver!

    Reading your blog is like taking pastry classes.

    I look forward to your recipes!

    Comment by kookoo kake — February 26, 2006 @ 11:21 am

  11. chockylit, how come you are so cute and bake such tempting things? respond! respond!

    Comment by Anonymous — February 26, 2006 @ 11:46 am

  12. Awesome! I will try that recipe for my Osaka mission team and I’ll be going to Osaka in three weeks! Your blog is spectacular and please stop by and say hello! Also, I want those cherry flower shapes… is there a way that I can send you money to get them and mail them to me? They are hard to find here in Hawaii….. Thanks!

    Comment by Yvette — February 26, 2006 @ 1:48 pm

  13. http://kitchenofalohama.blogspot.com/2006/02/oh.html

    I used your pictures in my food blog so please visit! Thanks!

    Yvette

    Comment by Kitchen Wahine — February 26, 2006 @ 1:50 pm

  14. Mouthwatteringly cute.

    And I love your pictures, they remind me of my favorite cookbooks that show a step-by-step guide down the side of the page.

    Comment by Connie — February 26, 2006 @ 3:24 pm

  15. These are divine. I have never made fondant.You never cease to amaze me.Congratulations on another beautiful piece of work.

    Comment by valentina — February 26, 2006 @ 3:31 pm

  16. Well chockylit, I broke down and bought my first stand mixer today. WOW….should have done that a long time ago! I tried my hand at the citris meringue again for the ricotta raspberry almond cupcakes. The second time was the charm. The cupcakes look beautiful and the combination of flavors is delicious. ( I did the burnt butter almonds too and love the crunch and surprise they add)

    a girl like me, thank you for the lemon hint. I don’t know if it was the right equipment, the lemon or both…but my peaks were glossy and pretty!

    Comment by sawsee — February 26, 2006 @ 3:51 pm

  17. If you want to try marshmallow fondant, here’s a link to a recipe on the wilton site. http://www.wilton.com/forums/messageview.cfm?catid=7&threadid=77236&FTVAR_MSGDBTABLE=
    I think the crisco mentioned is only to help handle it, but you might experiment with other fats.
    Let us know if you try it. Love the site!

    Comment by dizzy isabelle — February 26, 2006 @ 4:54 pm

  18. Fo shizzle, Chockylit! Youse got youself some crazyass fans!

    Comment by Margaret — February 26, 2006 @ 6:12 pm

  19. AMAZING!…..i have one question only: Did you use a one brand chocolate for the bittersweet & semisweet ganache recipe?

    Comment by latifa — February 27, 2006 @ 12:40 am

  20. So, do I get it right? Your blog is COMPLETELY about cupcakes??? That is GREAT!!! I adore cupcakes! And your lokks yummy and really beautifull!

    Comment by Piperita — February 27, 2006 @ 1:56 pm

  21. I too, was reading your post and thought of marshmallow fondant. I used it for the first time a few weeks ago – no shortening involved – and it was great. Very simple indeed. Here is the recipe! Thanks for your fabulous website. You are truly an inspiration!

    16 oz bag regular or miniature marshmallows
    2 lb bag confectioner’s sugar 3 Tablespoons water
    2 teaspoons vanilla
    ***Shortening only to grease your bowl

    Grease your bowl.
    Melt marshmallows, water and vanilla in microwave (or stovetop if you wish).
    Add 1/2 of the powdered sugar and melted marshmallow mixture and mix well in Kitchenaid using paddle attachment.
    Change to dough hook attachment and add the rest of the powdered sugar until mixed well.
    Take dough out and knead well until smooth.
    Wrap fondant in plastic wrap and let cool before rolling out.

    Comment by Anonymous — February 27, 2006 @ 2:32 pm

  22. Tips for beating egg whites to peaks more easily:

    - wipe the bowl with lemon juice squeezed on to a tissue. Just a quick wipe … no residue, just enough to line it with acid.

    - use week old eggs… the whites have alredy started to break down.

    Comment by Anonymous — February 27, 2006 @ 3:22 pm

  23. Thank you for the feedback. I am glad that my fondant rant prompted some dicussion. I am definitely going to try the alternatives mentioned.

    Latifa, You asked, ‘Did you use a one brand chocolate for the bittersweet & semisweet ganache recipe?’ That ganache recipe is something I made up, purely based on necessity. I didn’t want to go to the store for more butter or chocolate. So, I used what I had and the results were great. I had Ghirardelli bittersweet and semisweet and used that. Not my favorite chocolate, but its what I had in the cupboard. I don’t think it matters though what brand they are.

    Comment by chockylit — February 28, 2006 @ 9:29 am

  24. I thought this was a funny coincidence: After reading your blog, I was inspired to make some filled cupcakes for a party a couple of weeks ago, and I just happened to try making chocolate cupcakes with creamy peanut butter filling! I used The New Basics Cookbook’s recipe for peanut butter pie for the filling, and it turned out great. It was easy to make, and the filling was nice and soft and gooey without being runny, either. I’ll have to double check the recipe, but it’s similar to what you’ve done here using cream cheese and peanut butter. However, instead of using confectioner’s sugar, it uses regular sugar and doesn’t add any milk. Since regular granulated sugar doesn’t have any corn starch, it doesn’t thicken the stuff as much as what you experienced, I think. It was something like 2 parts PB: 2 parts cream cheese: 1 part sugar. I’ll doublecheck.

    I LOVE your blog!!!

    – Laura in Seattle

    Comment by Anonymous — February 28, 2006 @ 11:53 am

  25. Just wondering, a lot of you cupcakes look brownie based (by the ingredients and the look of the pictures) like this one. Do you prefer that kind of texture on a cupcake? Also what do you think about using part butter and part shortening in a buttercream recipe I know that butter tastes better, but doesnt shortening look better (like for a vanilla it is more white) and hold up better in warm conditions? Just wondering what your thoughts were
    thanks!!

    Comment by Anonymous — March 1, 2006 @ 11:39 am

  26. Actually, it’s just that the past few chocolate recipes I have made were using the same recipe base, because I have a crush on it. They have a brownie like texture, that’s true. I will get off the kick at some point, but I have been getting a lot of positive response from this recipe and wanted to spread the love to everyone who normally enjoys my cupcakes.

    As for shortening… I refuse to use it. Plain and simple. It’s a personal choice, but the sickly film it creates in my mouth is simply unbearable. (I exaggerate slightly.) I don’t much care about how long the cupcakes will last, as they generally don’t last long. I don’t care much about the frosting looking white, in fact I am all about things looking natural.

    I don’t judge, it’s just my personal preference and philosophy. Thanks for asking!

    Comment by chockylit — March 1, 2006 @ 11:53 am

  27. Thank so much for your quick response! I really appreciate you advice…look forward to continuing to reading your blog

    Comment by Anonymous — March 1, 2006 @ 12:29 pm

  28. These are making my mouth water. If only you lived nearby! Beautiful as ever.

    Comment by Chubby Hubby — March 2, 2006 @ 3:03 am

  29. I do need to register here at some point… *sigh* I mentioned the marshmallow fondant (MMF) in the first post. The recipe I used is like the one the other anonymous posted… I grease my hands when handling it, but other than that it’s water, powdered sugar and marshmallows. I was skeptical at first because it seems so… well, lowbrow. But the finished result is sooo easy to work with, and it tastes yummy… my kids eat my scraps! And, a bonus… I don’t see people peeling it off my cakes to get to the buttercream below!

    Lori

    Comment by Anonymous — March 2, 2006 @ 5:24 am

  30. these really are the most divine cupcakes. I bought my first ever block of varlhona yesterday and decided to use this recipe as a tester…yum! I dunno if it was the varlhona or the recipe, but i COulDN’t stop stealing licks off the batter spoon! *grin* Thanks for the best chocolate cupcake recipe ever.
    Hope you dun mind, i’ve linked cupcake bakeshop to my blog. Your cupcakes are an inspiration to foodies everwhere!
    A question though. Could I just use varlhona 64% for the ganache instead of semi AND bittersweet chocolate? And what is the difference between the both?

    Comment by C. — March 2, 2006 @ 7:05 pm

  31. Awesome, I am glad you liked it. As far as the ganache recipe goes, I change my percentages all the time. It’s really about what I have on hand most of the time. It does alter the flavor. I go into it a little bit in the first paragraph of this post (different recipe though). This particular recipe I completely made up based on what I had on hand and it tasted great…

    Comment by chockylit — March 2, 2006 @ 7:13 pm

  32. Chockylit, I tried your ganache recipe and I just coulfdn’t get it to get any thick or fluffy, it was more like a chocolate sauce… what did I do wrong??? I’ve never made a ganache before so I followed your recipe to the point, but maybe I misunderstood something? Is there something I most be perticularily careful with??

    Comment by Lexi — March 4, 2006 @ 7:37 am

  33. Lexi that’s odd. I’ve made gananch many times and it always ends up thick. One thing for sure is that it thickens as it cools. Did you not see that? Try refrigerating it for an hour or two, then letting it come back to room temperature before beating.

    I wonder if anyone else has had this problem?

    Comment by chockylit — March 4, 2006 @ 9:35 am

  34. I need to make some killer chocolate cupcakes to impress a client. Do you recommend this recipe or another as the best “chocolate” recipe for a cupcake?

    Thanks in advance.

    Comment by kookoo kake — March 4, 2006 @ 11:05 am

  35. I personally love this recipe. Its rich, chocolatey, and brownie/mousse like. With that much Valrhona (or other high quality, bittersweet chocolate) in 24 cupcakes, it’s hard for it not to be yummy.

    Comment by chockylit — March 4, 2006 @ 5:25 pm

  36. Cockylit, it did thicken in teh fridge, thanks… :) unfortunetly I’d ruin the cupcakes so the ganache was used for icecream instead…

    Comment by Lexi — March 5, 2006 @ 5:59 am

  37. I recently found your blog — your recipes look great — I can’t wait to bake some cupcakes tomorrow. I have a few questions about the baking cups (I just ordered some of the 3.25 oz ones): do you just fill
    them and place them on a cookie sheet or do you have to place them in muffin tins? are the baking times
    you give for baking in these cups?

    Comment by Suzyny — March 5, 2006 @ 7:07 pm

  38. Hi, Suzyny. I just fill them and place them on a cookie sheet. No need for a muffin tin. Baking times are for these or regular cupcakes baked in a muffin tin. Essentially I use the same amount of batter regardless… I use a 2 ounce ice scream scoop – or 1/4 cup of batter per cupcake. Regardless, you should watch the cupcakes once you get to about 20 minutes as oven temperatures do vary. Good luck!

    Comment by chockylit — March 5, 2006 @ 9:01 pm

  39. oh man, those look crazy rich! you practically have a 1-to-1 ratio of tablespoon of butter per cupcake. that recipe, under any circumstances, cannot possibly be anything short of delicious. :)

    Comment by christine — March 6, 2006 @ 7:55 pm

  40. The marshmallow thing got me thinking… I seem to remember in a very old cookbook reading directions about how to make flowers from snipped marshmallows. Thanks for triggering that memory for me.

    Comment by Jennifer — March 7, 2006 @ 7:07 am

  41. Wow. So this is what’s at the end of the universe… Yowza!

    Comment by dbdtron — March 7, 2006 @ 1:51 pm

  42. Your blog is amazing!
    Great pictures, and your cupcakes are really beautiful!
    Bravo :-)

    Comment by ooishigal — March 8, 2006 @ 6:56 am

  43. Ok, finally got around to doublechecking The New Basics Cookbook’s recipe for peanut butter pie filling. This is what I used to fill chocolate cupcakes, and it was a good consistency:
    3/4 cup cream cheese
    1 1/2 cup peanut butter
    1 1/2 cup granulated sugar
    1 cup heavy cream, whipped

    Use a mixer to combine the cream cheese, peanut butter and sugar. Once smooth, mix in the whipped cream. The cookbook says to fold it in, but I found the mixture to be too thick to just fold it. I just used the mixer again. Super rich, but super good!

    –Laura in Seattle

    Comment by Shirewoman2 — March 8, 2006 @ 4:41 pm

  44. I am so late to the cupcake party. Are you still welcoming guests?

    Comment by Sam Breach (Sixy Beast) — March 11, 2006 @ 1:56 pm

  45. gosh, those look awesome! your cupcakes make my mouth water. i am really inspired now and i guess i will bake some cupcakes myself today …

    Comment by tschoerda — March 12, 2006 @ 3:43 am

  46. I’m new to making cupcakes with fillings, so I’m wondering how do u cut a cone shape? my cupcakes seemed a little on the low side, but that may be becoz my cups were kinda big.

    Comment by Yinnnn — March 12, 2006 @ 11:40 pm

  47. I just made these last night and they were totally amazing. Thanks so much for sharing your recipes!

    Comment by The Red Menace — March 13, 2006 @ 9:39 am

  48. Your blog is fantastic! How creative, like Reeses’in delightfuly miniature cake form. I can’t wait to try these out!

    Comment by lil' girl blu — March 13, 2006 @ 3:23 pm

  49. Chockylit, is Sugar N Spice worth the drive from Santa Clara County? It sounds so much better than my local spots.

    Comment by Jennifer — March 15, 2006 @ 9:47 am

  50. WONDERFUL! That looks positively exquisite and I must say I would love to be as talented as you are. :D You’re a big inspiration and I’m gonna keep going at it in the kitchen. thanks! P.S I love peanut butter and chocolate. thanks again for the recipe.

    Comment by diva. — March 19, 2006 @ 1:45 am

  51. These are amazing! Mine turned out rich as all get out, so I can assume they turned out correctly, but I’m not sure if I will ever want to eat another type of cup cake again!

    Comment by Bill Belew — May 24, 2006 @ 6:52 am

  52. Hey there Chockylit

    First of all, lemme pay hommage to the Cupcake Goddess!

    I didn’t know the paper cups you used were first seen thru ChubbyHubby. Since then, I have found his banana blog and went out to get some of em cups. Darn they were expensive!

    Onto Questions now:
    1) What kinda flour were you using for this receipe? AP?

    2) I can’t seem to find bittersweet chocolate easily over here for some reason. I only managed to get Valrhona’s 64% and Hershey’s Semisweet Chocolate Blocks. Could you please recommend an alternative Ganache receipe for me then?

    Thanks once again for being a Cupcake Inspiration!

    Comment by TicklesBellyFlops — June 1, 2006 @ 10:02 am

  53. Hi, TicklesBellyFlops! Thank you for the shout out. That’s too bad the cups are pricy. They are pretty cheap here.

    As to your questions:
    1) What kinda flour were you using for this receipe? AP?

    I use unbleached AP flour (it’s normally the default in recipes). If it is something different (like cake) I mention it in the ingredient list.

    2) I can’t seem to find bittersweet chocolate easily over here for some reason. I only managed to get Valrhona’s 64% and Hershey’s Semisweet Chocolate Blocks. Could you please recommend an alternative Ganache receipe for me then?

    You can use any chocolate you want for the recipe with the exception of milk and white which don’t really work. So the two types you mention, would work fine as a one to one replacement. It just tastes different with different brands…

    Comment by chockylit — June 1, 2006 @ 1:14 pm

  54. I made these for my husband’s birthday this week. They are awesome! I used whipped cream cheese and doubled the milk in the peanut butter filling, and the texture turned out perfectly. Thanks!

    Comment by fouralarmfire — June 8, 2006 @ 12:03 pm

  55. I really do love you blog! I always check in on it, just to find out what recipes you are testing. Sometimes to make some myself, sometimes just to rub my belly and think “yum yum yum”.

    Anyway, keep up the good work! I am trying these muffins tonight, and I am sure they will turn out wonderful.

    Comment by Lise — June 19, 2006 @ 3:15 pm

  56. Hi, I see you need 22 tablespoons of butter… how much is that in cups?

    Comment by Anonymous — June 21, 2006 @ 8:24 am

  57. 22 US tablespoons = 1.37500 US cups

    Comment by chockylit — June 21, 2006 @ 9:45 am

  58. Your blog is awesome and has inspired a whole new level of foodie sinfulness in my house! These chocolate cupcakes went over with such accolades that I definitely want to make them again. While browsing your recipes for other topping ideas, I noticed the ingredient amounts vary among your chocolate cupcake recipes (peanut butter filled, cherry, mint ganache…), though the gist of the recipe remains the same. Just tweaking the recipe? Or is it best to use the different amounts with the different fillings?

    Comment by the dipe squad — June 23, 2006 @ 9:54 pm

  59. Do you think this recipe would work just baked as a regular cake? i.e. poured into 2 8″ or 9″ cake pans and then filled and iced? I ask b/c I’ve been looking for a good chocolate peanut butter cake recipe for my roommate’s birthday. (btw, LOVE the website, keep up the good work!)

    Comment by flanthrower — July 14, 2006 @ 11:30 am

  60. I made these cupcakes last night for a coworkers birthday. They came out perfectly, the cupcakes didn’t sink and they were perfectly done within 20 minutes. The peanut butter filling is the best I have ever tried. Thanks for the recipes!

    Comment by Rachael — July 25, 2006 @ 6:44 am

  61. Nice tat, wish we could see more! Individuality RULES! LOVE LOVE LOVE THE RECIPES!!! Please keep em comin!

    Comment by Anonymous — July 31, 2006 @ 11:24 am

  62. There should be some kind of warning here that these cupcakes produce an incredibly urgent horniness, and that under no circumstances should they be baked when you do not have … relief … readily available.

    Because baking these with my ex in the kitchen and my boyfriend’s brother asleep in his room was teh suck.

    Comment by Sara — September 19, 2006 @ 3:17 pm

  63. I made these cupcakes and I read that you thought the filling was too thick so I added an extra tablespoon of milk. This worked, the filling was a good consistency for piping. But, I did notice that around the edges of the bowl some of the milk kept seperating out. So, for peoples’ future reference, I’d use 2 1/2 T of milk in the filling. Also, can you refer me to a different recipe on here that has a cake-ier chocolate cake (less brownie-y). Personal preference really. But, these were a hit and were gone in only a couple days!! My friends literally stood in the kitchen with spoons and ate the extra filling and ganache. Thanks!!

    Comment by Kat — February 12, 2007 @ 1:06 pm

  64. Holy smokes! These are a “must-make”. I don’t have time to read all of the comments, so someone else may have already suggested this, but I think using (white) marzipan would work just as well as using fondant, and would be, you know, actually edible :)

    Comment by Hannah — February 13, 2007 @ 11:31 am

  65. I’ve been spending the last few days absolutely drooling over your blog and all the cupcake recipes! I must congratulate you on all of these, you’ve clearly got the baking muse working for you :)

    This PB/choc one is the one that has me coming back to keep looking…Dare I ask, though, if it would be possible to make this with a (slightly) lighter cake recipe? I can do the rich, no problemo…but iff’n I wouldn’t mind somethng with a little less butter, anything you might be able to recommend?

    Thank you again for all the gorgeous recipes.

    Comment by Glenna — July 8, 2007 @ 3:20 pm

  66. Hey! GREAT recipe, sounds delicious!
    I have a problem though… How does 22 tablespoons of butter translate to cups? Is that 1 1/2 cups of butter? A stick and a half of butter?

    Thanks!

    Comment by Trish — December 12, 2007 @ 1:23 pm

  67. There are 8 tablespoons of butter in a stick. One stick of butter is 1/2 cup. So 22 tablespoons is 22/8 or 2-3/4 sticks of butter. And in cups is 22/2 or 1.375 cups.

    Comment by chockylit — December 12, 2007 @ 2:23 pm

  68. Hey there! Gorgeous cupcakes you baked….love the look of it and they must be yummy.
    Can I know what type of nozzle you use to pipe those simple swirls on these cupcakes?
    Thanks.

    Comment by Kerry — December 16, 2007 @ 1:42 am

  69. Hi! I super duper LOVE your blog. Yesterday i tried to make Chocolate Ganache, but it melts down. It cant stand. Can you please give me some tips?

    Comment by Ann — February 6, 2008 @ 7:26 pm

  70. hello!!! excuse me for ma english but I am french. id did this recipe: BEAUTIFUL!!!!!this recipe is perfect for the chocolate lovers.
    thank you very much, because of you I eat cupcakes because in france thers is not cupcakes, thanks!!!

    Comment by TIFA — March 14, 2008 @ 7:03 am

  71. mmmm.. this is so unusual. (not the cupcakes, me!) i never ever make cup cakes, nor do i read blogs, let alone make comment! i feel strangly compelled to say that…. i was indeed looking for peanut butter and chocolate cupcake reciepe. After my friend made some of her own recipe “she claimed”. they were pretty good – a little dry though. i thought quietly to myself – i am sure i can find a yummier more delicious recipe ( a little “Brie Van der Camp” (desperate house wives) i know but any how… i havecarefully studied this recipe, read all comments (strange for me, i normally skim …blah , blah blah he he he)and decided to give it a go. they have just come out the oven and look delightful! can’t wait to finish them tommorow once cool. (its 8:30 pm new zealand time )will update later on the whole experience. thankyou so much for the inspiration.

    Comment by Sarah Burgess — April 9, 2008 @ 1:00 am

  72. thanks so much for such a tremendous blog, your recipes sound and look outstanding, i can’t wait to try them, starting with this one!

    a : )

    Comment by andi — May 9, 2008 @ 8:32 pm

  73. Is it really 22tablespoons of butter?

    Comment by summerstarz — February 8, 2010 @ 10:46 am

  74. Yes! I know, these are the richest cupcakes ever. They taste great, but not great for the waste line :)

    Comment by chockylit — February 8, 2010 @ 10:48 am

  75. 22 tablespoons of butter? Did I read that correctly?

    Comment by danielle — April 18, 2010 @ 9:17 pm

  76. Hi Chockylit, I really love sticky date pudding, would you have a recipe for a sticky date pudding cupcake??

    And I absolutely love your blog!

    Comment by missy w — May 6, 2010 @ 10:09 am

  77. Hey! I’ve got a real quick question– I’m planning on making these the day before a party, and I was wondering how they keep? Do they need to be refrigerated at all, or can you just put them in an air-tight container and they’ll be okay? Let me know! Thanks!

    Comment by Shea Wheatley — July 8, 2010 @ 10:35 am

  78. airtight container is fine for one day

    Comment by chockylit — July 8, 2010 @ 2:09 pm

  79. Hello! The ganache recipe calls for heavy cream. Would this be 10%,18% or 35% (whipping cream)?

    Thanks in advance.

    Comment by Ruby — July 16, 2010 @ 7:12 pm

  80. we only have one kind of heavy cream where i am from! not sure…

    Comment by chockylit — July 16, 2010 @ 7:25 pm

  81. My good friend requested I make a cupcake with peanut butter for tomorrow night’s dinner party. These look fantastic!!! I’m making mine gluten free, so hopefully they will turn out delicious like yours!

    Comment by Nikki Burns — August 22, 2010 @ 8:38 pm

  82. I abosolutely loved this recipe! I am 14 and made this for my family. They said it was the best cupcake they ever had! Thanks so much for the recipe everything turned out perfect!

    Comment by Michelle Gribben — September 7, 2010 @ 8:53 am

  83. Can I just say I love these cupcakes, and the blog as a whole is an inspiration. Keep it up!

    Comment by Kate Gilchrist — February 5, 2011 @ 4:49 am

  84. I used the chocolate ganache frosting on cupcakes that I took to the cast of my son’s high school play (used all bittersweet chocolate). From what I licked on the spoon, it tasted wonderful. The cupcakes disappeared so I guess they were good.

    Comment by Tracy — March 14, 2011 @ 6:08 pm

  85. crazy yummy but super rich i made these into mini cupcakes

    Comment by Maya — June 14, 2011 @ 9:59 am

  86. Your cupcakes are Wonderful!!! I do make cakes and cupcakes and I use marshmallow fondant. It works wonderfully and is super easy to make and tastes 1,000 times better than regular fondant. Good Luck and thank you for posting!!!

    Comment by rhyannon — August 3, 2011 @ 2:11 pm

  87. I stumbled upon your blog through Two Lazy Gourmets the other week, and then finally tried your chocolate cupcakes with strawberry butter cream frosting. However, like you had said, my frosting was too runny cause I added too many strawberries. So I decided to try the chocolate cupcakes again with your peanut butter filling adapted as a frosting. I just used butter instead of cream cheese, and it came out great, even with the same amount of milk! I wish I had the patience to try some of your more elaborate cupcakes. But even the basic cupcake + frosting is delicious.

    Comment by Samantha — August 31, 2011 @ 1:51 pm

  88. I love your blog! You have so may fresh ideas! I made these cupcakes and they are absolutely fantastic! Can’t wait to try another recipe.

    Comment by Lin — October 27, 2011 @ 11:31 am

  89. I love your recipes!! and reading your blog. Im just wondering if this chocolate cupcake recipe works if i bake it as a chocolate cake for a birthday cake?

    Comment by lulu — September 29, 2012 @ 1:11 am

  90. Love this recipe! Thank you Chockylit! Just wondering if anyone has tried this as a cake?

    Comment by deedot — July 2, 2013 @ 1:29 am

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