Ingredients:
- ¼ cup peanut butter
- 6 tablespoons salt-free butter, softened
- 1 teaspoon vanilla extract
- 1½ cups dark brown sugar
- 2 eggs
- 2 cups sieved flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
Method:
- Pre-heat the oven at 375 degrees. Use paper cups for lining the 18 muffin tins.
- In an electric mixture blend the peanut butter, salt-free butter and vanilla extract nicely.
- Then slowly, add the sugar and beat them for 3 minutes until the mixture become fluffy. Then add eggs one at a time and blend well.
- In a separate bowl, sieve the flour, baking powder and salt. Then add flour and milk to the mixture. Make sure you make beginning and ending with the flour. Now, you may fill batter to the cups below the rim. Bake them for about 20 minutes.
- Let it cool in a pan for 10 minutes and then you can place them on wire racks to cool completely.
- Now you need following ingredients to prepare GANACHE-
- 8 ounces bittersweet chocolate, thickly chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons light corn syrup
- For Ganache, put chocolate in a dish. Set it aside. Then take a 1-quart saucepan, mix cream, butter and corn syrup well. Stir with a wooden spoon while cooking them over medium heat.
- Do not boil the substance. Now discharge the cream over the chocolate and keep them stirring until they are mixed well. Let it cool for 15 minutes. Finally, dip the tops of the cupcakes into the Ganache and let excessive ganache drip down before serving them.
- Now you may enjoy your yummy Peanut Butter Cupcakes With Chocolate Ganache.
