Peanut Butter Frosted Chocolate Ganache Cupcakes
Ingredients You Will Need
1 Butterfinger Candy Bar - Frozen
Pillsbury Chocolate Cake Mix with pudding in the mix
(follow box directions for 24 cupcakes using Eggs, Oil, Water)
2/3 C Light Cream
1-1/2 C Semi-Sweet Chocolate Chips
1 t Vanilla Extract
1/2 C Crisco
1 C Creamy Peanut Butter
4 C 10x Powder
1/2 C Cold Light Cream
Chocolate Ganache Filling
2/3 Cup Light Cream
1-1/2 Cups Semi-Sweet Chocolate Chips
1 t Vanilla Extract
To make the ganache, heat cream to a light boil, then pour into a bowl over the chocolate chips. Allow to sit for 2 minutes and then stir gently until smooth. Add vanilla and stir gently (to avoid adding air bubbles).
Spread the ganache into a baking dish, cool and then refrigerate in the chill drawer for several hours until firm.
Follow the box directions and make 24 cupcakes, cool completely and then transfer them to a baking sheet and freeze for at least an hour. The freezing process makes it easy to carve out a center hole for the ganache and will also make your cupcakes really moist!!!
Tip: I place a pan of water in the oven underneath the cupcakes so that the tops of the cupcakes are less rounded.
When the cupcakes are slightly frozen, use a melon baller to remove the center of the cupcake. Keep the centers for later.
Using a small spring release cookie scoop, fill each of the cavities with ganache. Place the extra cupcake center on top and refreeze the cupcake until ready to frost.
Peanut Butter Frosting
1/2 Cup Crisco
1 Cup Creamy Peanut Butter (I use Jiff)
4 Cups 10X Powder
1/2 Cup Cold Light Cream (do not use skim milk)
1 t Vanilla
Beat crisco and peanut Butter until creamy. Gradually add 10X Powder, Cream and Vanilla (a little of each at a time) until fluffy. Frost the cupcakes with a 1M Wilton Star Tip and frost from outside to center of cupcake. Sprinkle with crushed Butterfinger candy bar. (I freeze the candy bar, crush in the package with a meat tenderizer and place the crumbs in a small bowl.)
Here is a glimpse of the progress of my painting of Motif #1.
I hope you enjoy the recipe!!!
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