Here is my rendition of Peanut Butter and Jelly Cupcakes with a peanut butter, butter cream frosting topped with chocolate ganache and chopped peanuts! YUM!
Peanut Butter Cake
2 cups All Purpose flour
1.5 cups granulated sugar
2 large white eggs
3/4 cup Pure Olive Oil
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup buttermilk
3/4 cup hot water
1 cup Jif creamy peanut butter
Combine all the wet ingredients and mix well
Sift all the dry ingredients together in a separate bowl
Then slowly add dry to wet while beating to incorporate
Once its all mixed, pour into cupcake papers about 1/4 of the way full
Then give each awaiting little cake a squeeze of jam, I used strawberry...
½ cup Smuckers Squeezeable Strawberry Fruit Spread divided among cupcakes.
Top each one off with a little bit more batter and then toss in the oven at 350 for 30-40 minutes or until toothpick comes out clean
Let them cool on the rack in the muffin tin for 10 minutes, then turn them out and let them cool on rack, I am impatient and tossed them in the freezer for a bit...
Next up the Peanut Butter Butter Cream!!! Soooooo good, I could eat this all by itself!
Peanut Butter Butter Cream
4 cups powder sugar
2-3 stick margarine softened
1 teaspoon vanilla
1/4 cup milk (or less, depending on desired consistency)
3/4 cup creamy peanut butter
Beat Butter, Peanut butter and Vanilla together....Then slowly add your powdered sugar a cup at a time.
Add milk a Tbs at a time until you reach the desired spreading consistency, I didnt need the whole 1/4 cup of milk.
Frost those tasty cakes!
Next up the Ganache!!! DROOOOOL!
1 Bag Chocolate Chips (I really like the Gihradeli 60% cocoa chips, they are a bit bitter, which sets off the sweet)
1 Cup Heavy Cream
Heat Cream to slow boil.
Dump over Chocolate Chips and stir until chips and cream become one
Its seriously as simple as that!
¼ Cup Peanuts Chopped
4 Reeses Peanut butter cups halved
Here is one of the ooooh so gooey and so very yummy cupcakes all finished
And the sneak peak inside!