Two weeks in, Tim and I are already learning the lessons that come in marriage. We often hear that compromise is important, but what does that mean? Well, for us this week it meant buying chunky peanut butter. I’m a creamy peanut butter gal while Tim roots for chunky. We’d rather only have one jar in the cupboard, so I’m trying out chunky peanut butter to see if I can convert. I haven’t eaten a chunky pb&j sandwich yet, but I at least started baking with it. And liked it. I liked the texture change of the cake, and it went well with the dark chocolate ganache. Here’s to compromise.
8 ounces 70% cocoa chocolate, chopped
1 cup heavy cream
1 teaspoon vanilla
2 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 chunky peanut butter
1 2/3 cups brown sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1. Bring heavy cream to a simmer
2. Pour over chopped chocolate, stir to combine
3. Add vanilla and salt
1. Preheat oven to 350°F.
2. Line cupcake tray with cupcake liners.
3. Sift first 4 ingredients into medium bowl.
4. Using electric mixer, beat butter and peanut butter until blended.
5. Beat in sugar. Then beat in eggs, 1 at a time, then vanilla.
6. At low speed, beat in flour mixture alternately with buttermilk.
7. Spoon batter into cupcake liners.
8. Bake about 15 minutes. Cool cakes completely. Spread ganache over cupcakes.