Sweets on Pointe: Chocolate Peanut Butter Cupcakes

Yes... I absolutely cannot help myself...this is another chocolate peanut butter recipe. This time I had a great excuse...it was one of my Bridesmaid's birthday and this is also her favorite combination (yay, another excuse to use chocolate and peanut butter to the extreme!). I found a cake recipe I liked and modified it to cupcake form with a few twists here and there. I did use a box cake mix rather than go completely scratch this time...sometimes you just have to save the time. When I want to play with the toppings and fillings I usually use a box cake mix so I can put more energy into the garnish. These are so yummy I think everyone at the party had two!! Like I always say...absolutely cannot go wrong with this perfect combination.

Happy Baking!!

Chocolate Peanut Butter Cupcakes

1 box chocolate cake mix

Peanut Butter Cream Cheese Frosting

10oz cream cheese (room temperature)

1 stick unsalted butter (room temperature)

4 to 5 cups of powdered sugar (sifted)

1 cup creamy peanut butter

Chocolate Peanut Butter Ganache

8oz chopped semi sweet chocolate chips

3tbs creamy peanut butter

2tbs light corn syrup

1/2 cup heavy whipping cream

Peanut butter cups for garnish

1. Bake cupcakes according to instructions on box. Let completely cool

2. Using an electric mixer, beat the cream cheese and butter until light and fluffy

3. Gradually add powdered sugar 1 cup at a time. If you do not have a sifter (I need one too) you can use a strainer and shake it over the bowl.

4. Mix in the creamy peanut butter and whip until desired consistency. Place bowl in fridge while making the ganache.

5. Chop chocolate chips into smaller pieces. This will help it to melt more evenly.

6. Place chocolate, corn syrup and peanut butter in a double boiler. If you do not have a double boiler (again neither do I) you can place a smaller sauce pan or bowl into a larger sauce pan filled with water. Make sure your heat is on LOW. Stir the mixture constantly until melted.