Ann Reardon

Chocolate Peanut Butter Cupcake Recipe

chocolate peanut butter cupcake recipe

Snickers, reese’s peanut butter cups, butterfingers, baby ruth, peanut m&m’s and oh Henry, all make it to the Top Ten list of the worlds most popular chocolate bars.  How m&m’s count as a chocolate bar I am not sure, but the point is they all contain the winning combination of chocolate and peanuts.  If you are a fan of these bars then decadent chocolate peanut butter cupcakes will not disappoint.

Chocolate Cupcake Recipe (makes 24)
200g (7.05 ounces) of 70% cocoa dark chocolate
315g (11.11 ounces) or 1 1/2 cups less 1 Tblsp margarine
2 1/4 cups or 486g (17.14 ounces) caster sugar
8 eggs
1 1/4 cups or 200g (7.05 ounces) plain flour (use GF flour if coeliac, this recipe has been tested with gluten free flour and works well)
1/4 cup 30g (1.06 ounces) cocoa powder (unsweetened)
1 1/2 tsp baking powder

Chocolate Ganache

200g (7.05 ounces) Chocolate (I use a mixture of dark and milk)
200 millilitres (6.76 fluid ounces) or 3/4 cup plus 1 Tbsp and 1 tsp cream
2 Tblsp or 26g (0.92 ounces) Butter
4 Tblsp or 60g (2.12 ounces) peanut butter.

Directions

 

To make the ganache, break the chocolate into pieces and place in a bowl.  Boil the cream and pour over the ganache.  Leave for a couple of minutes and then stir until swell combined.  Refrigerate.

To make the cupcake mixture, melt the chocolate and margarine together in the microwave or on the stovetop.  Remove from the heat and add the sugar.  Allow the mixture to cool and whisk through the eggs.  Then add the flour, cocoa powder and baking powder.

Pour into a jug and tip into cupcake cases.

Bake in the oven at 160°C (320 degrees Fahrenheit) (or 320°F (160 degrees Celsius)) for 20-30 minutes or until a knife inserted into the centre comes out clean.

Allow to cool completely, cut out a hole in the top of each cupcake and fill with peanut butter.  Pipe the cooled ganache over the top.

by Ann Reardon How To Cook That

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

56 Comments View Comments

  1. can you halve this recipe??

  2. Is it ok if I use regular sugar instead of caster sugar

    • yes! caster sugar is just the same thing but a little different.

  3. hi Ann I’m making this recipe in school in about two weeks time but instead of adding peanut butter I’m going to add strawberry purée to make it Halloween theme

    • Hi ALfrida, let me know how it goes, it may be too runny as peanut butter has a high fat low water content, but raspberry puree is high in water, low in fat.

  4. Hi Ann,
    Thank you for providing both weights AND volumes of each ingredient, as when I prepared to start this recipe, realised our scales were broken. looks like a lovely cake. fingers crossed.

    • Update:
      this recipe makes the best chocolate cupcakes I have ever tasted!

      Since making them, I have been sending the link to everyone I know because it is beyond belief!

      in some of the cupcakes i replaced the peanut butter with a white chocolate ganache that 150g choc to 100ml cream. that worked well too.

      • Thanks Billy, I am glad you like them and thanks for sharing 😀

  5. Hey ann! I was just wondering what type of cream you use for the ganache? Like is it pouring cream or?

    • Hi Elloise, any cream that is around 30% fat is fine

  6. Hi Ann,
    I made your cupcakes and they are awesome! Now I have to try not to eat them all.
    Question, do you prefer to use margarine in your cooking? Or is it better to use butter if you can??
    Thanks

    • Hi Eden I always prefer canola margarine so that it is monounsaturated fat.

  7. Hy Ann 🙂

    I am from Austria and I am always looking for new recipes!
    I love your side so much because all you do is just as simple as it looks. It’s not often that it truely is as simple as it looks :)) I am really glad about that 😉

    The only thing I do not understand is, that my Ganache is not as fluffy as yours and not that hard. 🙁

    Please keep up your amazing work!!!
    Lovely Regards
    Martina

    • hi martina, you can use less cream if you want the ganache to be firmer

  8. Is there a substitute for the cream?

    • in the ganache you can use milk instead of cream just use slightly less

  9. Hey Ann!
    I just wanted to say THANK YOU for all these beautiful recipes you gäbe us! You are the reason why I started to improve my Baring skills again! Your recipes work so well and they’re easy,too! Thank you for all this beautiful things and making me smile every week! 😀 <3

  10. hey ann, can i know why my ganache don’t look like yours when you put it on the cupcakes? my ganache looks too soft. why?

    • Hi filia, did you leave it to set / firm up before whipping it up?

  11. sorry I forgot to say that I would like the quantities in cups for the ganashe thank you!

  12. hey Ann do you think I could use a raspberry filling in the center of the cupcake or would it get soggy? thanks!

    • yummm, you could use a raspberry ganache or a raspberry curd and then it wouldn’t go soggy because they have a bit more fat in them, if it is a liquid raspberry sauce then yes it will probably soak in.

  13. I was wondering if white chocolate would work in place of the dark chocolate.

    • yes but you need ot decrease the cream slightly in the ganache or it will be too soft. And if you meant in the cake then yes but it will not be as chocoaltey

  14. hi Ann,
    I´m from Germany and discovered your Website and
    it’s really great. Cakes like that doesn’t exist in Germany with icing and so on, so I’m happy to bake something else.
    But I have a question: is it possible to use couverture?
    Lisa

    • Hi Lisa yes you can use couverture chocolate it is just very expensive here

  15. Hi Ann,

    Love your blog!

    Do you think this recipe would work for a giant cupcake mould, if I were to increase the cooking time?

    Thanks 🙂

    • hi stephanie yes i have used this for large cakes before

  16. Hi Ann
    I finally found some time to make something off your website. I made these cupcakes last night to take to a new connect group we’re going to… And now they think I’m the best thing since sliced bread. They were seriously SO YUM! You’re amazingly talented.
    I was also able to make 24 cupcakes
    🙂

    • Thanks for that Caria I have updated teh cake to say 24, did you have enough ganache for 24 too?

  17. Is there anyway you can do a video on making a Dinosaur Train (show on PBS) cake/cupcakes? My son loves that show and I have no clue where to even start. It’s for a birthday cake. I have tried looking for some videos and have not found any. Thank you for taking the time to read my post! I understand if you can’t and are busy. 🙂 Have a good day!

  18. I love your youtube channel video’s…so interesting. I’m just started learning to bake. And your website so inspiring.

    more power.

    • thanks joepy

  19. Hi Ann,
    I made these delicious cupcakes today and I must say it’s the best cupcakes i have ever had! My very picky boys agreed as well! I think you are just brillant! Thank you so much!

    P.S. How big are your cupcakes? I was meant to make 1/2 of your recipe but was able to fill all 12 cups!

    • Hi Andria, great job, I am glad your boys liked them and thanks for sharing a picture. My cupcake tin measures 7cm at the top of each circle.

      • Hi Ann,
        I made another batch yesterday. This time i made the full recipe and was able to fill 24 cupcakes liners. I believe we have the same size liners, but it’s all good. I know how many i can make with your full recipe now. I took them to work and they were a hit. They were gone in no time! Everyone said it was the best cupcake they have ever tasted! Thank you! It’s in my ” to keep forever” recipe box! haha
        You are so creative and you make everything look so easy. I enjoy your recipes a great deal! Thanks so much!
        Andria

  20. Hi Ann, I live in cairns, Australia and I don’t know where to find gel food colouring. Can you help me out please? Also do you know of any good cake decorating stores up my way? Thanks

    • Hi maria I have purchased items from cakesaroundtown before and found they come well packaged. I believe there is a new store in cairns called cake rescue 164 Aumuller Street I am not sure what they stock though.

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