Peppermint Black and White cupcakes and Peanut Butter Cupcakes with Dark Chocolate Ganache

Well I did it! I tried a different chocolate cake and it rose and is super yummy :) the frosting also came out much better since I used the correct amount of white chocolate this time. Here is the end result!

Then since we were already making chocolate cupcakes, we decided to try our hand at chocolate peanut butter cup cupcakes with a dark chocolate ganache. First time making ganache, and it turned out great! The ganache made it almost look like a real peanut butter cup!

When I finished I went ahead and packed up a little sampler for the coffee shop that asked to try my cupcakes and Justin is en route there now :) Hopefully I will have good news later!

Now it is time to clean and cook dinner but I hope to have more to report soon! For now, here are the recipes I used for the two cupcakes today:

Peppermint Black and White Cupcakes:

Ingredients:

• 3/4 cup unsweetened cocoa powder
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

Directions:

1. Preheat oven to 350 degrees

2. sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.

3. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.

4. Cool in pan for five minutes, then transfer to wire rack. Frost when completely cooled.


Peppermint White Chocolate Frosting:

Ingredients:

 4 1/2 ounces white chocolate, finely chopped
1 3/4 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon peppermint extract (for white chocolate frosting only, use vanilla)
6 tablespoons (3/4 stick/3 oz./85g) unsalted butter, softened
Pinch of salt

Instructions:

1. Melt the white chocolate in a double boiler. Stir until smooth. Let cool to room temperature.

2. Sift the confectioners' sugar into a medium bowl. Stir in the milk and vanilla. Add the butter and salt and beat until smooth. Stir in the cooled white chocolate. Refrigerate until firm enough to frost the cupcakes, about 30 minutes.


For the Peanut Butter Cup Cupcakes, use this chocolate recipe, but spoon in a small amount of peanut butter and then cover with some more chocolate batter. 


Chocolate Ganache: 

9 ounces of prefferred sweet, semi sweet, or dark chocolate
1 cup of heavy cream


Instructions

Bring heavy to a boil, pour over chocolate and whisk until melted and fully incorporated. Let cool.