Peanut Butter Cupcakes with Chocolate Ganache {Recipe}

Megan is a woman who truly embraces the Art of Homemaking.  I know this because that’s what she named her blog.  Duh.  No really, but scouting through the pages of her gorgeous photography, recipes, and DIY you’ll see that she’s one woman to watch….and one woman whose recipes you’ll want to devour.  Like this one for Peanut butter cupcakes with chocolate ganache.  As I’ve said many times before, peanut butter and chocolate need no further adjectives, because they’re just that good.  Period.  
peanut butter cupcakes with chocolate ganache

PEANUT BUTTER CUPCAKES WITH CHOCOLATE GANACHE
From: Cakes from Scratch in Half the Time by Linda West Eckhardt

1 large egg
1/2 c. smooth peanut butter
1/4 c. (1/2 stick) soft, butter
1/2 c. firmly packed brown sugar (Canaan made his own with sugar and molasses)
1 1/4 c. sifted cake flour 
1 1/2 t. baking powder
1/4 t. salt
2/3 c. whole milk
1 t. vanilla extract
CHOCOLATE GANACHE
1/3 c. whipping cream (didn’t have any on hand so he used half and half)
4 oz. bittersweet or semisweet chocolate, chopped
1/3 c. salted peanuts, chopped 

Preheat oven to 400. Line 12 standard muffin cups with paper liners and spritz with baking spray. Place unbroken egg in a bowl of hot tap water. Cream the peanut butter and butter until light, then add the sugar and continue to beat for about 3 min. Add the egg, beating. Meanwhile sift the flour, baking powder, and salt onto a sheet of wax paper. Spoon in flour mixture, in thirds, alternately with milk and vanilla. Mix just until batter is smooth. Divide batter among the muffin cups, about 1/3 c. in each. Bake until cakes are pale gold and wooden pick comes out clean, 15-20 min. (in my oven it was about 17 min.) Cool on rack. Meanwhile, place cream in 2 c. glass measuring cup and heat to boiling in microwave (about 1 min. on high). Then add chocolate and microwave on high for about 1 1/2 min. more. Let stand for a few moments, then stir until smooth and glossy. Spread onto cupcakes, using about 1 heaping teaspoon per cake. Then sprinkle with chopped peanuts.

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