Peanut Butter Cupcake with Sea-salted Chocolate Ganache

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One thing that I will always associate with America’s food is peanut butter. I have always liked it as a kid in Indonesia but peanut butter is usually stored in the back corner of the pantry for “rainy days.” Anyhow, if you see the plethora of nut butters here in the US, you too would be hooked on at least one of them. I went through phases of almond butter, cashew butter, etc. but peanut butter will have a special place in my heart.

One thing that you have to remember is that peanut butter that you use for baking should be the mass-produced, smooth one because the natural one would just separate when baked. I adapted this recipe from Rosie at Sweetapolita. One thing that I wanted to change is the level of peanut butter flavor in the cake. Furthermore, I also found that peanut butter improves the crustiness of the cake and I want that nice, brown crust on the outside. I am also a fan of more moist, softer cakes that I switch out the fat (butter, in her recipe) with oil to give a denser and more moist texture.

As opposed to frosting, I wanted to keep a simple look to the cupcakes that I glaze the cupcakes with sea-salted chocolate ganache. I use soy milk with both the cake and ganache, just because there is enough richness to the cake and ganache combo and also because I did not have cow milk around. Trust me though, these cupcakes still maintain boasting flavors that would satisfy even the most hardcore peanut butter lover.

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Peanut Butter Cupcake

adapted from Sweetapolita

makes about 18-20 cupcakes

 

2⅔  cups plain/all-purpose flour

3 tsp baking powder

1 tsp bicarbonate of/baking soda

pinch of salt

6 tbs oil

3/4 cup (caster) sugar

⅓ cup honey

1 tsp vanilla extract

1 cup soymilk (with 1 tsp of white vinegar in that 1 cup)

1 cup crunchy peanut butter, slightly melted

4 large eggs, lightly beaten

 

Preheat oven to 350F.

In a small bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

In a large bowl, Mix in the rest of the wet ingredients: oil, sugar, honey, vanilla, milk, peanut butter, eggs. Make sure that this mixture is well-combined.

Fold in the dry ingredients into the wet mixture. Make sure that you don’t overmix but also that it is well-combined.

Bake for 20-25 minutes.

 

Sea Salted Chocolate Ganache

¾ cup soy milk

1 cup semi-sweet chocolate chips

sea salt

Microwave: microwave milk for 3-4 minutes or until it is steaming hot. Pour in the chocolate chips. The heat from the milk will melt the chocolate chips and keep whisking until it forms a silky, thick ganache. You can play around with the thickness that you want for the ganache.

Stove: boil the milk on stovetop. Take the milk off the heat and pour in chocolate chips. Keep whisking until the combination forms a ganache.

To construct the cupcake:

Let the cupcake completely cool. Cover the cupcake with ganache and then sprinkle some sea salt.

 

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