Sometimes you just stumble onto recipes that you just know are going to be good. Well...this wasn't one of them...it was GREAT!!! I had a lot of fun making them and I took them when I went to visit a friend. I also put some away in the freezer for when my girls come by the house. Oh if only I had a way of blocking them from my vision every time I open the freezer door. I open the door to take out something for dinner each day, look at them, drool a bit, and then force myself to close the freezer door. Yes, I have actually NOT gotten into them. See...miracles still happen today!
These are easy to make and look so cute when they are finished. It really looks like there is a cookie on the top of the cupcake. It's just frosting, but it's incredibly soft, yummy, peanut butter frosting, shaped to resemble a peanut butter cookie.
For the cupcakes:
1½ cups hot brewed coffee
¾ cup unsweetened cocoa powder
2¼ cups all-purpose flour
1½ tsp. baking soda
¾ tsp. baking powder
½ tsp. salt
12 tbsp. (1½ sticks) unsalted butter, at room temperature
1½ cup packed brown sugar
¾ cup granulated sugar
3 large eggs
1 tbsp. vanilla extract
oven to 350 degrees. Line cupcake
pans with paper liners. In a bowl or liquid measuring cup, whisk
together the hot brewed coffee and cocoa powder until dissolved. Set
aside. In another bowl, whisk together the flour, baking soda, baking
powder, and salt. In the bowl of an electric mixer, combine the butter
and sugars. Beat on medium-high speed until light and fluffy, about 3
minutes. Blend in the eggs one at a time, scraping down the bowl as
needed. Blend in the vanilla.
For the ganache:
6 oz. semi sweet chocolate chips
½ cup heavy cream
For the peanut butter cookie frosting:
9 tbsp. unsalted butter, at room temperature
1½ cups creamy peanut butter
3 cups confectioners’ sugar
Heat oven to 350°. Line cupcake pans
with paper liners. In a bowl , whisk together
the hot brewed coffee and cocoa powder until dissolved. Set aside. In
another bowl, whisk together the flour, baking soda, baking powder, and
salt. In the bowl of an electric mixer, combine the butter and sugars.
Beat on medium-high speed until light and fluffy, about 3 minutes.
Blend in the eggs one at a time, scraping down the bowl as needed.
Blend in the vanilla. With the mixer on low speed, add the dry ingredients in three
additions alternating with the coffee-cocoa mixture, beginning and
ending with the dry ingredients. Mix each addition just until
incorporated, being careful not to overmix. Divide the batter between
the prepared liners, filling each about two-thirds of the way full.
Bake about 20 minutes or until a toothpick inserted in the center comes
out clean. Let cool in the pans briefly, then transfer to a wire rack
to cool completely.
When the cupcakes are cool, make the ganache by placing the semi sweet chocolate chips in a small bowl. Bring the cream to a simmer, pour over the
chocolate, and let stand about 2 minutes. Whisk together until a smooth
ganache forms. If needed, let cool briefly at room temperature to
thicken slightly before using.
To make the peanut butter cookie frosting, combine the peanut butter
and butter in the bowl of an electric mixer and beat on medium-high for 1
minute. Turn off the mixer, add in the confectioners’ sugar and mix on
low speed until fully incorporated. Increase the speed to medium and
mix until smooth, about 2 minutes. Scoop about 1 tablespoon of the
peanut butter mixture and use clean, dry hands to form it into a patty.
Use the tines of a fork to make the classic crisscross pattern on top
of the “cookie”. Repeat with the remaining peanut butter mixture.
Use an offset spatula to spread a layer of ganache over the top of
each cupcake. Place a peanut butter “cookie” on top of each cupcake.