Delicious Peanut Butter Chocolate Cupcakes

Posted by Liz Butts on

I know we aren't all bake-from-scratch kind of people... and that's totally fine. You can make so many wonderful treats with pre-made dessert mixes and a little creativity. Did you ever watch Semi-Homemade with Sandra Lee? That was one of my favorite shows on Food Network and it's totally how I tackle baking!
In fact... I'll tell you a little secret. I can make ANY cake from Duncan Hines White Cake Mix.... and that's what we'll be doing today. 
Peanut Butter Cupcakes
Ingredients
1 Box Duncan Hines White Cake Mix
3 Large Eggs
1 Stick Melted Butter
1 Cup Buttermilk
1/2 Cup Smooth Peanut Butter
1 Teaspoon Vanilla Bean Paste (or extract)
Instructions
1. Mix ingredients with handheld or stand mixer for 2 minutes on medium speed.
2. Follow baking instructions on the back of Duncan Hines White Cake Mix box.
3. Allow to cool in pan for 10 minutes, then transfer to a gallon sized zip lock bag to trap in moisture (12 cupcakes per bag). If you don't have gallon zip lock bags on hand you can leave the cupcakes in the pan and saran wrap the whole thing. Refrigerate until ready to frost. 
Pro Tip: sometimes the toothpick test can give you false results....especially with a dense batter. Check for springiness when touched and pulling away from the sides in addition to the toothpick test. 
Whipped Chocolate Ganache
Ingredients
16 oz Bag Semi Sweet Chocolate Chips
30 oz Heavy Whipping Cream plus more for thinning if needed.
1 Teaspoon Vanilla Extract
Instructions
1. Heat cream in medium saucepan until it comes to a boil. Remove from heat and let rest for about 1 minute.
2. Pour heated cream over chocolate chips in a heat proof bowl and let sit for approximately 5 minutes.
3. Whisk mixture together slowly until completely incorporated. The final result should be very shiny and smooth with no chocolate lumps. Heat in microwave in 20 second bursts if you need more melting. Note: sometimes air bubbles look like lumps, the best way to test is to taste a spoonful
4. Cover with saran wrap and let sit until completely cool (approximately 8 hours). I usually make it the night before.
5. Place mixture in stand mixer with whipping attachment and whip on medium-low speed until it lightens in color and is a spreadable consistency (3-5 minutes). To thin add heavy whipping cream in tablespoon increments
Once you assemble your cupcakes don't forget to kick them up a notch with some sprinkle pop! We've used our "Bing Cherry Sprinkle Mix" on these. 
 
Sweet Wishes,
 

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