New Blog and Mini Chocolate Ganache Nutter Butter Cupcakes!
I am soooo happy to announce and show you my new blog & logo design! Hooray! It took me a while to get here but we’re here and I’m so thankful.
Please take a look around and let me know what you think. . and while you’re at it, kick back and eat one of these! Dude, whoever invented Nutter Butter bites rocks. Seriously. The crunch and peanut butter from the cookie, along with the cake and chocolate ganache is pure heaven.
Hope you enjoy. . and maybe I’ll see you on Fridays for #FlyFridays!
Mini Chocolate Ganache Nutter Butter Cupcakes
Makes 24 regular cupcakes or 48 mini cupcakes.
- Nonstick vegetable oil spray
- 2 cups unbleached all purpose flour
- 1 3/4 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup water
- 3/4 cup buttermilk
- 3/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- Special equipment: 2 (12-count) muffin pans with paper liners or a mini cupcake pan
Preheat the oven to 350. Line cupcake pan with liners.Sift the flour, sugar, cocoa powder, baking soda, and salt into large bowl and whisk to blend and form a well in the center. Whisk 1 cup water, buttermilk, oil, eggs, and vanilla in a medium bowl or a large measuring cup to blend. Pour the wet ingredients into the well in the dry ingredients; whisk just to blend.
Divide the cake batter into the cupcake liners. Bake cupcakes until a toothpick inserted into the center comes out clean; about 22-25 minutes for regular cupcakes, 18-20 minutes for mini cupcakes.
Chocolate Ganache & Peanut Butter Topping
- 1 cup (6 ounces) semisweet chocolate chips
- 2/3 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1/2 cup melted peanut butter (just melt in the microwave)
- 24 Nutter Butter bites (or 48 if making the mini cupcakes)
Place the chocolate chips in a small bowl. Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream.Pour the hot cream mixture over the chocolate chips. Using a fork or whisk, gently stir until all the chocolate is melted and the mixture is smooth. Let the ganache stand at room temperature to cool to lukewarm.
Dip the tops of each cupcake in the ganache and transfer to a baking sheet. Next, place a Nutter Butter cookie on top of each cupcake. (You can assemble a few of these at a time so the ganache stays warm enough so the cookie can stick to the cupcake). When you have all your cupcakes ready, using a spoon or fork, dip into the melted peanut butter and drizzle the melted peanut butter across all of the cupcakes.
Hope you enjoy!