Peanut Chocolate Cupcakes

Name: Peanut Chocolate Cupcakes
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 100 g soft peanut butter (glass); 25 g + 125 g sugar; 2 packages Bourbon vanilla sugar; 120 g Dark chocolate coating; 60 g soft butter; 7-10 Tbsp Salt; 2 Eggs (Gr. M); 100 g Flour; 1 TABLESPOON Cocoa; 1 heaped Tsp baking powder; 12 Paper baking cups (each approx. 5 cm Ø); 300 g Dark chocolate coating; 500 g Whipped cream; 1-2 TABLESPOONS roasted unsalted peanut kernels

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

100 g soft peanut butter (glass)
25 g + 125 g sugar
2 packages Bourbon vanilla sugar
120 g Dark chocolate coating
60 g soft butter
7-10 Tbsp Salt
2 Eggs (Gr. M)
100 g Flour
1 TABLESPOON Cocoa
1 heaped Tsp baking powder
12 Paper baking cups (each approx. 5 cm Ø)
300 g Dark chocolate coating
500 g Whipped cream
1-2 TABLESPOONS roasted unsalted peanut kernels

Directions

1
For the muffins, mix peanut butter, 25 g sugar and 1 vanilla sugar for about 1 minute until creamy. Place in the freezer for about 1 hour.
2
For the chocolate cream, coarsely chop 300 g of couverture. Bring the cream to the boil, remove from the stove. Dissolve the chopped chocolate coating in it. Let it cool down for about 15 minutes. Then chill for about 2 hours.
3
Line the recesses of a muffin tray (for 12 pieces) with paper baking cups. Coarsely chop 120 g of chocolate coating, melt in a hot water bath. Leave to cool. Cream butter, 125 g sugar, 1 vanilla sugar and 1 pinch of salt.
4
Stir in the eggs one by one. Let the melted chocolate coating shrink while stirring. Mix flour, cocoa and baking powder and stir in briefly.
5
Spread the dough into the moulds. Cut off peanut butter with a teaspoon and place it in the middle of each muffin. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for about 20 minutes.
6
Let it cool down.
7
Roughly chop the nuts. Stir the chocolate cream until creamy for about 1 minute. Pour into a piping bag (large star-shaped spout). Spray 1 tuff on each muffin. Sprinkle with nuts.