***CONVERSIONS REQUESTED***Converted***Let me know how it goes, I will confirm grams and such next time I make them as well.***

This is the cupcake I have had the most request for over these last 5 months.  Which has allowed for me to perfect my recipe, preferred ingredients, timesaving methods and so on.  I cannot wait to hear how YOU like them!

Lets start with the Cupcakes (Recipe Yields 13)

Ingredients
1/2 stick (2oz–56.7g) Unsalted butter – ROOM TEMP (of if you forget, cut into pads and pop them in the microwave for 10 seconds, flip the pads 10 more seconds…oh look! Room Temp haha)
1/2 cup (4oz–125g) CREAMY peanutbutter (whatever brand you like- I love Great Value from Walmart)
1/2 cup (3.53oz–100g) PACKED -LIGHT brown sugar (again whatever brand- I like Great Value)
1 egg (cold right out of the fridge)
1 1/2 (0.30oz–8.66g) teaspoon high quality PURE vanilla extract
1 1/4 cup Cake Flour (I have used All-Pourpose…they just come out a little dryer/denser but still DELICIOUS)
1 teaspoon Baking SODA (I’ve tried powder, for whatever reason, it leaves you with a bread like texture…not my favorite)
***U.K. peeps… I believe you would substitute Self Rising Flour (6oz–169.5g) for the Cake Flour/Baking Soda combo, am I right?***
1/2 teaspoon (0.0049oz–0.14g) kosher salt (not sure why, but it works the best, I’ve tried iodized, Himalayan pink, but use what you have)
2/3 cup (5 fluid ounces–140g) Milk –Cold right out of the fridge (I use Whole most of the time because that is what my boys drink, but it doesn’t seem to matter)

Directions:
Preheat your oven to 425 degrees (yes, that is right, super hot…..wait for it…)
Put 13 liners in your cupcake tin
Sift flour, salt and baking soda in medium bowl then set aside
Cream butter (on medium), peanut butter and brown sugar for an abnormally long time…3 min. scrape down the bowl and remix.
Add your egg and vanilla – blend on medium till incorporated
Add 1/3rd of your flour mixture blend on low 30 seconds
Pour in 1/2 your milk (low 30 seconds)
Add 1/3rd flour (low 30 seconds)
1/2 milk (low 30 seconds)
LAST 1/3rd flour (medium 30 seconds)
should look slightly thick and smell amazing

Using your favorite method divide the badder evenly throughout the 13 liners (filled 2/3rds the way full)
Pop them in the oven, once the door is closed, TURN THE TEMP DOWN to 350 degrees (DONT FORGET THIS PART)
In my oven these beauties only take 19 minutes to bake fully they will be bumped up, with slight cracking to the top and springy when you push on them.

LET COOL COMPLETELY

While your cupcakes are baking….make the BUTTERCREAM

I cannot take any credit for this deliciousness this is from Javacupcake (my commentary is italicized)

“Ingredients
1 cup (8oz–226.8g)unsalted butter, room temperature
1 heaping cup (8oz–226.8g) creamy peanut butter (She use JIF, I use GreatValue)
3 cups (13.23oz–375g) powdered sugar (I ONLY use 100% Pure Cane Sugar powdered Sugar- Domino)
½ cup (4oz–112g) heavy cream
pinch of salt

Directions
In the bowl of your stand mixer, (WISK ATTACHMENT) cream together the peanut butter and butter for 2-3 minutes. You want the color to lighten by a few shades.
Add the powdered sugar, scrape the sides of the bowl and mix until combined.
Pour in the heavy cream and beat until smooth. Scrape the bowl again.
Mix in the salt.
Beat on high for 3-4 minutes or until the buttercream has become light and fluffy.
Use immediately. (or refrigerate or even freeze, I have done all 3)

THANK YOU Javacupcake!!!

While your cupcakes cool on a wire rack, after your perfect peanut butter buttercream is made, it is time for the Milk Chocolate Ganache.  I have tried dark chocolate, I have tried a few different methods, here is my favorite:

Ingredients: 
3 oz (84g) heavy whipping cream
3.5 oz (99.22g) bar Cadbury Milk Chocolate (yum! I have tried a bunch of brands, this one NEVER disappoints)

Directions:
Break the chocolate up into small bits in a shallow widemouth bowl (I use my smallest Pyrex)
Microwave cream in a coffee cup or whatever you like for 45 seconds, it should be hot but you should be able to touch it, and it should NOT have a film on it.
Pour cream over broken up chocolate and RESIST THE URGE TO STIR
Let sit for 3 min. or so
Stir to incorporate and reveal your creamy glossy beautiful milk chocolate ganache (I use a fork, probably doesn’t matter, just don’t whip)

THE FUN PARK!!! ASSEMBLY!!!

You will need:
Everything you have already prepared AND Peanut butter cups

Dip the tops of your domed cupcakes into the ganache one at a time
Pipe your butter cream on the cupcake however you like
Take your fork (oh thats probably why I use a fork) do a quick dip into the ganache then flick it all over the cupcake all crazy like (to get the drizzly look)
Put a 1/4th of the peanut butter cup in the top with the peanut butter part poking up.

Give away immediately so you do not devour the entire 13!

Happy Baking!
Love,

BakeosaurusRex aka Shannon Detman

Wanna make THIS tower of awesomeness with the SAME ingredients?  I have step by step pictures, if you want, I will make a tutorial.

Take your Buttercream Base (Vanilla) Recipe and add three things before you add your milk.

1) Cinnamon

2) Nutmeg

3) Pure Maple Syrup

No, I am not kidding you! It is THAT easy (and SUPER delicious!). As not to confuse anyone clicking back and fourth, I will re-write the ingredients and instructions here for your convenience.

Ingredients

• 1 cup real salted butter (2 sticks), softened to room temp
• 1 cup vegetable shortening
• 2 pounds of confectioners sugar
• 1/2 Tablespoon clear vanilla extract
• 1/2 Tablespoon of butter flavoring
• ½ tablespoon nutmeg
• 1 tablespoon cinnamon
• 3 tablespoons pure maple syrup
• 3-6 tablespoons of milk or cream, or as much needed to get the consistency you want.

Instructions

1. First, add the butter and shortening to the mixing bowl and cream together. Scrape down the sides and reblend.
2. Add the vanilla and butter flavors and mix again.
3. Slowly add in the confectioners sugar, a little at a time until completely incorporated. Scrape down the sides of the bowl and reblend often.
4. Add spices (cinnamon and nutmeg) and reblend.
5. Add pure maple syrup and reblend.
6. Start adding your milk or cream one tablespoons at a time till you have reached your desired thickness.

Take your Yellow Cake Base Recipe and add two things before you batter your pans.

1) Cinnamon

2) Nutmeg

No, I am not kidding you! It is THAT easy (and delicious!). As not to confuse anyone clicking back and fourth, I will re-write the ingredients and instructions here for your convenience.

Ingredients

• 3 cups Cake Flour, sifted
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 sticks butter, softened
• 2 cups sugar
• 4 eggs (room temp)
• 1 cup milk (room temp)
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• ½ tablespoon nutmeg
• 1 tablespoon cinnamon

Instructions

1. Sift flour with baking powder and salt in a medium bowl. (Bowl 1)
2. Cream butter and sugar until light and fluffy in your blending bowl. (Bowl 2)
3. Crack eggs into their own small bowl (Bowl 3)
4. Beat butter and sugar mix at a medium speed, adding eggs one at a time. (pour them in there, they will plop out one at a time if you go slow) (Bowl 2)
5. Add flavor extracts. Reblend (Bowl 2)
6. Add spices (nutmeg and cinnamon). Reblend (Bowl 2)
7. Add flour mixture alternately with milk, creaming until smooth after each addition. (Bowl 2)
8. Pour into a SprayJoy’ed Pan of Choice (10-inch bundt pan or (3) 9 inch round pans, (2) 8 inc round pans or cupcake pans how many cupcakes you yield will depend upon the size and how full you fill your pans. I fill mine ½ full and yield 3 dozen cupcakes.
9. Bake at 325 degrees and bake. 1 hour and 25 minutes (one hour for round cake pans). 15-18 min. for cupcakes. 1 HOUR for the jumbo cupcake pan I used for Poppy’s smash cake.
10. Cool in pan 10+ minutes. Remove from pan and cool on rack.