I am sooo far behind! Work has been consuming my life and I am finally getting back into me normal routine. Considering I have spent more hours at work than home the past few weeks I am proud of myself for even finding time to make cupcakes. Week 28 was my birthday (Happy first 29th Birthday to me!) so I had to make something extra special obviously! I was really wanting an extra chocolatey cupcake and I love all things sweet and salty and peanut buttery! I used my favorite Guinness chocolate cake recipe,I think I like it better than chocolate cupcake recipes that use coffee, and filled them with a peanut butter sauce and topped them off with a whipped chocolate ganache, all atop a pretzel crust. For decoration I kept it simple with a pretzel and peanut butter drizzle. The chocolate ganache was kind of amazing and gave the cupcake a more sophisticated look than a plain ganache may have. I definitely think this cupcake is a top 10 contender! I am about 4 weeks behind on posts so I will just get on with it!
This recipe makes 2 dozen cupcakes!
For the Pretzel Crust:
- 1/3 cup butter, softened
- 1 tablespoons brown sugar
- 1 heaping cup crushed pretzels
1.In a medium bowl, mix together the three ingredients4. Drop about a tablespoon of the crust mixture into the bottom of each cup. Use a small glass to pack down the crust.
For the Guinness Chocolate Cake:
- 1 1/2 cups Guinness
- 1 cup unsalted butter, at room temperature
- 3/4 cup Dutch-process cocoa powder - I use Hershey's Special Dark
- 2 cup all-purpose flour
- 2 cup granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 egg
- 1 1/3 cup sour cream
- Preheat oven to 350 degrees F. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
- Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined.
- Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly.
- Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.
For the Peanut Butter Filling:
- 2/3 cup peanut butter
- 1/3 cup butter, melted
- 1/3 cup powdered sugar
1. Combine all three ingredients and mix until smooth.
2. Fill each cupcake with about a tablespoon of the mixture. I injected mine with a pastry bag and bismarck tip.
For the Whipped Chocolate Ganache:
- 2 2/3 cups semi-sweet chocolate chips
- 1 1/3 cups heavy whipping cream
- Heat the heavy cream in a small saucepan until it begins to simmer.
- Pour the heavy cream over the chocolate chips. Let it stand for a couple minutes to melt the chips and then stir until smooth.
- Let it cool to room temperature then whip with a mixer until it is firm enough to hold shape.
- Pipe on the cupcakes any way you want
Top cupcakes with a pretzel and peanut butter drizzle (I used wilton peanut butter candy melts.