A cupcake that I’ve wanted to make for a long time, I just lacked the necessary time. Everything was ready since a jar of peanut butter (and the chocolate filling) appeared in the fridge.
The only problem is that technically I can’t eat peanuts. Like this, can I can, but I avoid it as much as possible. But for Science we make this sacrifice.
For those who like peanuts, it is an excellent option in the dough, in the filling and twice in the topping.
The dough has cocoa powder and peanut butter. Even though it may seem small, trust us. The peanut flavor is present, very present. The filling is optional, if you want to add chocolate. It’s better with it, but without it it’s also excellent.
The cover is made of peanut ganache with white chocolate. Unlike foreign people, I prefer ganache instead of buttercream. I like it, but it’s too fat and rich even for me. It’s okay that ganache isn’t far behind.
And since there were still peanuts left, let’s move on to the crumbled paçoca. Why not? June festival and such. And last touch, melted chocolate just to give it that freshness.
I hope you enjoyed it and don’t forget to subscribe to PratoFundo’s YouTube channel! 😉
Peanut Butter and Paçoca Cupcake
Makes: 6 units
Ingredients: CUPCAKE
- 20 g cocoa powder (100% cocoa)
- 60 mL water (boiling)
- 50 g butter without salt
- 115 g crystal Sugar
- 40 g whole peanut butter (no sugar)
- 01 ovo
- 90 g wheat flour
- 3 g chemical baking powder (about 1/2 tsp)
- 0,5 g refined salt (pinch)
- 50 mL leite integral
- 10 mL vanilla extract
- 6 chocolates filled with peanut cream (optional)
Ingredients: PEANUT GANACHE
- 100 g chocolate branco (chopped)
- 60 g UHT cream (small box, 20% fat)
- 50 g whole peanut butter (no sugar)
- 3 peanut candy
- 20 g semisweet chocolate (optional; melted to decorate)
1 cup: 250mL | 1 tablespoon: 15mL.
Modo: CUPCAKE
- Heat the oven to 180ºC. Prepare the cupcake pan with paper liner #0.
- Dissolve the cocoa powder with boiling water, mixing well. Reserve.
- In a bowl, beat unsalted butter, granulated sugar and peanut butter until smooth. Add the egg and continue beating. Clean the sides.
- Add the chocolate mixture, beat to mix. Next, add wheat flour, chemical yeast and salt, mixing carefully. Then whole milk and vanilla extract. Beat to make it uniform.
- Divide the dough into the cupcake molds. If using chocolate as a filling: add about 1 tablespoon of dough to the mold, add the chocolate and press. Cover with the dough hiding the chocolate.
- Bake in oven at 180ºC for 20-25 minutes.
- Remove from the oven and transfer to a wire rack to cool completely before decorating.
Mode: PEANUT GANACHE
- Melt the white chocolate (microwave or bain-marie).
- Add the cream (slightly heated or room temperature, it cannot be cold), mix.
- Add peanut butter (room temperature). Mix well
- Place in the fridge to harden slightly, it should become a paste/cream. It cannot flow.
Mode: COVERAGE
- Spread the ganache over the cupcake, distributing it evenly.
- Spread with crumbled paçoca to make it stick.
- Peanut butter: I used one called Amendoíssimo, it comes in a 500g jar, it is sugar-free. It’s not American peanut butter. It’s literally peanut butter, that is, just peanuts that have been crushed into paste.
