Day 10 of 12 Christmas Countdown: Chocolate Cupcakes with Peanut Butter Cookie Frosting

Wow! Just TWO more days until the final day!! You better stay collected and polite or else Santa might scratch you off the Nice List ;) Any who...These cupcakes are rich on the chocolate ganache and peanutbutter cookie frosting. If you do not like to make your cookie frosting in this kind of shape, you can always use your cookie shape cutters and decorate it however you want! Happy Holidays! Follow me on this blog for more blog updates and please leave a comment is desired. Enjoy! :)

Yield: about 26 cupcakes

For the cupcakes:

1½ cups hot brewed coffee

¾ cup unsweetened cocoa powder

2¼ cups flour

1½ tsp. baking soda

¾ tsp. baking powder

½ tsp. salt

1½ sticks unsalted butter, at room temperature

1½ cup packed brown sugar

¾ cup granulated sugar

3 large eggs

1 tbsp. vanilla extract

For the ganache:
6 oz. bittersweet chocolate, finely chopped

½ cup heavy cream

For the peanut butter cookie frosting:
9 tbsp. unsalted butter, at room temperature

1½ cups creamy peanut butter

3 cups confectioners’ sugar

1. Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  
2. To make cupcakes: In a bowl or liquid measuring cup, whisk together the hot brewed coffee and cocoa powder until dissolved.  Set aside.  In another bowl, whisk together the flour, baking soda, baking powder, and salt.  In a large bowl, combine the butter and sugars until light and fluffy, about 3 minutes.  Blend in the eggs one at a time, and the vanilla.
3. Add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients (careful not to over mix). Fill the cupcakes two-thirds of the way full.  Bake about 20 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pans briefly, then transfer to a wire rack to cool completely.
4. When the cupcakes bake, make the ganache by placing the chopped chocolate in a small bowl.  Bring the cream to a simmer, pour over the chocolate, and let stand about 2 minutes.  Whisk together until a smooth ganache forms.  If needed, let cool briefly at room temperature to thicken slightly before using.
5. To make the peanut butter cookie frosting: Combine the butter and peanut butter in the bowl and beat on medium-high for 1 minute.  Add in the confectioners’ sugar and mix until fully incorporated.  Scoop about 1 tablespoon of the peanut butter mixture and use clean, dry hands to form it into a patty.  Use the tines of a fork to make the classic crisscross pattern on top of the “cookie”.  Repeat with the remaining peanut butter mixture.

Use an offset spatula to spread a layer of ganache over the top of each cupcake.  Place a peanut butter “cookie” on top of each cupcake.