Peanut Butter Filled Chocolate Cupcakes with Chocolate Ganache Frosting Recipe

Start by making the ganache, as it needs time to cool. In a medium-large microwave-safe bowl, heat the heavy whipping cream until it just simmers—don't let it boil. This usually takes about 3–4 minutes.

Add the hot cream to the chocolate chips and process until the mixture is completely smooth and creamy.

Set the ganache aside to cool to room temperature; this will take about 2 hours, so plan accordingly.

Preheat your oven to 350 degrees F and line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, granulated sugar, and brown sugar on high speed until the mixture is light and fluffy, about 5 minutes. Lower the speed to medium and add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract until just combined.

In one separate bowl, whisk together the buttermilk, cream, and coffee. In another bowl, sift together the flour, cocoa powder, baking soda, and kosher salt.

With the mixer on low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.

Bake for 20–25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let them cool completely on a wire rack.

For the peanut butter filling: In a medium mixing bowl, combine the softened butter and creamy peanut butter and beat on medium-low speed.

Transfer the peanut butter filling to a frosting bag fitted with your desired tip and set it aside.

Once the ganache has cooled to room temperature (it should be thick but still pliable), transfer it to a standing mixer bowl. Whisk on high speed until the ganache becomes light and fluffy, like a whipped frosting.

Transfer the whipped ganache frosting to a separate frosting bag fitted with a tip and set it aside.

To assemble: Once the cupcakes are completely cool, insert the tip of the peanut butter filling bag into the center of each cupcake and lightly squeeze the bag to fill. The top of the cupcake will expand slightly as it fills. Repeat for all cupcakes.

Finally, frost each cupcake with the ganache. Slowly squeeze the bag with the tip slightly touching the cupcake, creating a spiral from the perimeter to the center. If you like, top with chopped salted peanuts.