Page 73 - Cupcakes

in diameter or the end of a rolling pin, press into the center of each cupcake to

make an indentation approximately I inch deep. Allow the cupcakes to continue
to cool in the pans, 40 minutes.

4. Meanwhile, prepare a double recipe of the Basic Chocolate Ganache. Cover
the bowl with plastic wrap and place it in the refrigerator to chill for 45 minutes.

5. Run a dinner knife around the edges of the cupcakes, lift the cupcakes up from
the bottoms of the cups using the end of the knife, and pick them out of the cups
carefully with your fingertips. Place them on a serving platter or cooling rack.

6. When the ganache has cooled and is still spreadable, place a heaping
tablespoonful into the well of each cupcake. Then, using a small metal spatula,
spread a thin layer of ganache over the top. Immediately sprinkle the chopped
peanut butter cups over the ganache so they stick. The cupcakes are ready to
serve.

Store these cupcakes, in a cake saver or under a glass dome, at room
temperature for up to one day or in the refrigerator for up to 1 week. Or freeze
them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the
cupcakes overnight in the refrigerator before serving, then set them aside at
room temperature for 1 hour to soften the ganache.

the CupcakeDoctor says...

Vary this recipe by using smooth peanut butter. Ganache hardens as it cools,
and because I don’t like waiting for this to happen, I place it in the

refrigerator to speed the chilling. If you want to plan ahead and make things
easier, prepare the ganache the day before and leave it covered at room
temperature or chill it and let it come to room temperature to become
spreadable. And chilling the peanut butter cups makes chopping easier, too.