peanutbutter chocolate cupcakes

Ingredients
•1/2 cup plus 2 tablespoons butter, softened
•1-1/2 cups sugar
•3 eggs
•1 teaspoon vanilla extract
•1-1/4 cups cake flour
•1/2 cup baking cocoa
•1 teaspoon baking soda
•1/2 teaspoon salt
•1/4 teaspoon baking powder
•1/2 cup buttermilk
•1/2 cup strong brewed coffee
•
FILLING:
•1 cup creamy peanut butter
•1/2 cup butter, softened
•1-1/4 cups confectioners' sugar
•
GANACHE:
•4 ounces semisweet chocolate, chopped
•1/2 cup heavy whipping cream
•1/2 cup dry roasted peanuts
Directions
•In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to creamed mixture alternately with buttermilk and coffee just until combined.
•Filled paper-lined muffin cups half full. Bake at 325° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
•For filling, in a small bowl, beat peanut butter and butter until fluffy. Gradually add confectioners' sugar; beat until smooth. Cut a small hole in the corner of a pastry or plastic bag; insert a small tip. Add filling. Push the tip through the bottom of paper liner to fill each cupcake.
•For ganache, in a heavy saucepan, melt chocolate with cream over low heat; stir until smooth. Remove from the heat. Cool for 10 minutes or until slightly thickened. Place a heaping tablespoonful of ganache on top of each cupcake; spread toward the edges. Sprinkle with peanuts. Chill for 20 minutes or until set. Refrigerate leftovers. Yield: 2 dozen.


Nutrition Facts: 1 serving (1 each) equals 294 calories, 19 g fat (8 g saturated fat), 57 mg cholesterol, 282 mg sodium, 29 g carbohydrate, 1 g fiber, 6 g protein.