My niece, lovingly known as Princess Badonkadonk, is graduating from high school...no easy feat considering she is a true bobble-head - information goes in one side, bounces around, and flies right out the other...but what she lacks in, how shall I put this? Brain Usage? Yes...brain usage...we've seen evidence that she HAS a brain but accessing it seems to be an issue....so, what she lacks in brain usage she surely makes up for with sweetness...and as I like to point out when someone questions the brain trust on my shoulders, it is far better to be sweet than smart...
Since I love the Princess like she were my own I wanted to make something special for her graduation soiree...and please believe me when I tell you this...these peanut butter cupcakes are quick, easy and perfect ... and I do mean perfect... we couldn't stop eating them! I burned half of them but we just cut off the burned bottoms and continued to eat them...even burnt to smithereens they were too good to throw out!
This recipe is from the Chocolate Bar - voted best chocolate store by Time Out New York - it's one of their signature recipes (these cupcakes are also pictured on the front of the Chocolate Bar cookbook!) The chocolate ganache frosting is a superb compliment to the peanut butter cake...this recipe is going to the top of my top ten cupcake recipes!
Peanut Butter Cupcakes with Chocolate Ganache Icing - From Chocolate Bar, Recipes and Entertaining Ideas for Living the Sweet Life by Matt Lewis and Alison Nelson
Cupcakes:
1/4 cup peanut butter
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 1/2 cups dark brown sugar
2 eggs
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
Chocolate Ganache Icing:
8 ounces bittersweet chocolate, coarsely chopped
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons light corn syrup
Preheat oven to 375 degrees. Line muffin tin with paper cups. Cream the peanut butter, butter and vanilla in a large bowl until well mixed. Gradually add the sugar to the mixture, beating until fluffy, about 3 minutes. Add the eggs one at a time, beating until incorporated.
In a separate bowl, sift the flour, baking powder, and salt together. In three alternating batches, add the sifted ingredients and milk to the batter. Scrape down the sides of the bowl as needed in between additions. Beat until incorporated. For larger cupcakes fill the paper cups until just below the rim. For medium cupcakes fill the paper cups two-thirds full. Place in oven and bake for 20 minutes, or until a toothpick inserted into the cupcake comes out clean. Do not overbake. Remove from the oven and cool for 10 minutes in the pan before transferring the cupcakes to wire racks to cool completely.
To make the icing: Place the chocolate in a medium bowl and set aside. In a heavy 1-quart saucepan, using a wooden spoon, combine the cream, butter and corn syrup and cook over medium heat until hot but not boiling. Pour the cream over the chocolate and stir until blended. Let the ganache cool for 15 to 20 minutes. One by one, dip the top of each peanut butter cupcake into the ganache. Let excess ganache drip off before flipping the cupcake to an upright position. Makes 18 large or 24 medium cupcakes. 
"Wherever you go, go with all your heart." Confucius said that and I'm sure he would say this to my niece if he could....the initial "G" on the cupcakes stands for Gabrielle the Graduate.
