Crunchy Peanut Butter Cupcakes with Bittersweet Chocolate Ganache

Ingredients:

2.5 cups flour

2 cups brown sugar

1/2 cup margarine

1 cup crunchy peanut butter

2 eggs

1½ cups whole milk

1 teaspoon baking soda

2 teaspoons baking powder

dash of salt

Ganache:

12 ounces good quality bittersweet chocolate

3 tablespoons butter

1 cup heavy cream

1/2 cup dry roasted peanuts coarsely chopped, optional.

Directions:

Preheat oven to 350°. Line standard muffin tins with 24 festive liners.

In a large mixing bowl combine the margarine and peanut butter. Mix on medium high speed until light and fluffy. Add the brown sugar, vanilla and then the eggs one at a time.

Sift the dry ingredients onto a piece of parchment or into a separate bowl.

Mix the dry ingredients alternating with the milk until batter is just blended. Divide evenly into prepared muffin tins. Bake for 18-20 minutes or until a tester inserted in the middle come out clean. Cool completely

Ganache:

In a microwavable bowl combine the chocolate, butter and cream. Microwave in 30 second intervals stirring in between until the mixture is smooth and creamy.

*FYI This is also known as tempering chocolate. If you over heat the chocolate it can have a grainy texture and a dull color. Be patient, it’s worth it!

Allow the Ganache to return to room temperature. Place the Ganache in a pastry bag fitted with a star tip. Pipe a swirl of frosting in the center of each cupcake leaving the edges visible.

Sprinkle them with chopped peanuts if using, arrange and enjoy!