and topped with a sweet cream cheese frosting.
at that edge of nearly too sweet. much like b.
happy birthday!
ganache
2 1/4 cups heavy whipping cream
1/2 cup (packed) golden brown sugar
12 ounces bittersweet or semisweet chocolate, finely chopped
1/2 cup peanut butter
cake2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter, room temperature
1/2 cup old-fashioned (natural) chunky peanut butter
1 pound golden brown sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
frosting
1 8-ounce packages cream cheese, room temperature
2 cups powdered sugar, divided
6 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
3/4 cup chilled heavy whipping cream
For filling:
bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. remove from heat. Add chocolate; let stand 1 minute. whisk until smooth. whisk in peanut butter. chill until set, stirring occasionally.
for cake:
preheat oven to 350°F. line cupcake tins. sift first 4 ingredients into medium bowl. using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. beat in eggs, 1 at a time, then vanilla. at low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.
divide batter among pans and spread evenly. bake about 15 minutes. be careful not to burn! cool cakes 5 minutes. turn out onto racks, cool completely.
for frosting:
using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.
remove a portion of each cupcake (i used a large piping tip as a corer).
fill each cupcake with ganache.
top with frosting!
(adapted from epicurious)
