Chocolate Peanut Butter Cupcakes

Kneaders Bakery & Cafe Restaurant Recipe

1 box chocolate cake mix

Mix the chocolate cake batter as directed. Line a cupcake pan with paper liners. Use an ice cream scoop to put the batter into the liners. Bake as directed. Cool the cupcakes completely, may be frozen if desired.

Peanut Butter Mousse:
1 box vanilla mousse.
2 envelopes unflavored gelatin
1 cup heavy cream
1 teaspoon vanilla
1/8 teaspoon almond extract
1 1/4 cups peanut butter
2 tablespoons corn syrup

Mix together mousse and gelatin. Pour the cream, vanilla, and almond extract into mixing bowl. Mix on 1st speed and pour in mousse mixture. Beat on 2nd speed until stiff.
Add the peanut butter and corn syrup. Mix until all combined.

Chocolate Ganache:
1 cup heavy cream
8 ounces semi sweet baking chocolate

Chop the chocolate into small pieces and put in a small bowl and set aside. Heat the cream slowly in a small saucepan until warm to the touch. Pour the cream over chocolate. Let stand until chocolate is melted. Stir until smooth.

Assembly: Make sure cupcakes are cold. My be frozen. Remove the baking paper from the cupcake.
Dip the bottom of cupcake in melted chocolate ganache. Place on parchment. If cupcakes are cold, the chocolate will set quickly. With a pastry bag with opening about 3/4 inch diameter, pipe a spiral of peanut butter mousse on top of cupcake.  Making sure the ganache is hard on the bottom, pick up cupcake and dip the peanut butter mousse in melted ganache, making sure to leave peanut butter mousse exposed at the bottom.

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