How to make it

  • 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.
  • Beat just until combined.
  • Filled paper-lined muffin cups half full.
  • Bake at 325° for 15-20 minutes or until a toothpick comes out clean.
  • Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For filling, in a small bowl, cream peanut butter and butter; gradually add confectioners' sugar.
  • 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.

Reviews & Comments 2

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  • bigstmpr 9 years ago
    this recipie sounds yummy, got to try it. jo
    Was this review helpful? Yes Flag
    " It was excellent "
    gapeach55 ate it and said...
    Sounds like a very delicious combination.
    Was this review helpful? Yes Flag

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