However awesome you think this cake is, it's more amazing than that. The smooth creaminess of chocolate ganache with the peanut butter filling is fantastic.
I used Hershey's chocolate because that's the flavor closest to PB cups, but if you wanted to make it more classy then you could use some high quality dark chocolate.
- 1 cup flour
- 1/4 cup unsweetened cocoa powder
- 3/4 cup sugar
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 cup water
- 6 tbsp butter
- 1 tsp vanilla
- 1/4 cup buttermilk
- 1 egg
- Peanut Butter Filling
- 1/2 cup graham cracker crumbs (About 3 1/2 full size graham crackers)
- 3/4 cup confectioners' sugar
- 1 tbsp butter, softened
- 1/2 cup peanut butter (adjust to taste)
- Chocolate Ganache
- 1 1/3 cup heavy whipping cream
- 4 tbsp butter
- 7 XL Hershey's chocolate bars (4.4 oz each)
- For the cake, mix together the dry ingredients. Set aside.
- In a saucepan, combine the water and butter. Heat until the butter is fully melted. Remove from the heat and mix into the dry ingredients.
- Add the vanilla, buttermilk, and egg. Mix thoroughly.
- Spray your cupcake bottom mold with cooking spray and sprinkle with cocoa powder. Pour in the cake batter and bake at 340°F for 35-45 minutes.
- Cool completely on a wire rack. Once cool, level the top and cut horizontally into two cake layers. Set aside.
- For the peanut butter filling, process the graham crackers until they're a fine powder. Add in the confectioners' sugar and process until well mixed.
- Add the butter and peanut butter. Process until it reaches a doughy texture. Remove from the food processor.
- Form the peanut butter filling into a patty the size of your cupcake mold. Place on a sheet of wax paper and store in the refrigerator.
- To make the ganache, heat the cream and butter until a candy thermometer reads 160°F. Remove from the heat.
- Put the Hershey's chocolate bars in a mixing bowl and pour the hot cream over it. Let it sit for a minute, and then use a whisk to mix together until smooth. Do not whip it -- you don't want air bubbles!
- Pour about 3/4 inch of ganache into the bottom of the cupcake mold. Store in the refrigerator until it begins to harden.
- Stack up the cake layers with the peanut butter in the middle. Trim the sides a little (about 1/4") so that it'll be smaller than the mold a leave a gap around the edges.
- Place the cake & filling into the mold on top of the base. Rewarm the remaining ganache and pour around the sides and top of the cake.
- Refrigerate until totally cooled and set. Freeze for 3-4 hours to aid in cutting.
- Gently remove from the mold. Cut. Let stand for 30 minutes for the ganache to warm up.
Adapted from One Fine Cookie.