Ingredients
1/2 cup plus 2 tablespoons butter, softened1-1/2 cups sugar1 teaspoon vanilla extract3 large eggs, room temperature1-1/4 cups cake flour1/2 cup baking cocoa1 teaspoon baking soda1/2 teaspoon salt1/4 teaspoon baking powder1/2 cup buttermilk1/2 cup strong brewed coffee, cooledFILLING:1 cup creamy peanut butter1/2 cup butter, softened1-1/4 cups confectioners’ sugarGANACHE:4 ounces semisweet chocolate, chopped1/2 cup heavy whipping cream1/2 cup dry roasted peanuts
Preparation
Preheat oven to 325°. Line 24 muffin cups with paper liners.
In a large bowl, beat butter and sugar until crumbly. Add vanilla; beat in eggs, 1 at a time, mixing well after each addition. In another bowl, whisk together flour, cocoa, baking soda, salt and baking powder; add to creamed mixture alternately with buttermilk and coffee just until blended.
Filled prepared cups half full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely.
Using a melon baller, scoop out the center of each cupcake, about 1 inch deep. For filling, beat peanut butter and butter until fluffy. Gradually beat in confectioners’ sugar. Pipe or spoon about 1 tablespoon filling into the center of each cupcake.
For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool until slightly thickened, about 10 minutes. Spoon scant 1 tablespoon ganache over each cupcake, spreading as needed. Sprinkle with peanuts. Refrigerate until set, about 20 minutes. Refrigerate leftovers.
