I've had one of those days. Everything has been much harder than it should have been. So in response, I made some peanut butter cupcakes with chocolate frosting. It was either that, or sit on the floor and eat peanut butter straight out the jar with a fist full of chocolate.
Peanut Butter Banana Cupcakes with Chocolate Peanut Butter Ganache
For the Cupcakes:
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon fine sea salt
225g cake flour
1/4 cup smooth peanut butter2 tablespoons of vegetable oil (I used safflower)
3/4 cup light brown sugar
1 cup mashed banana
3 tablespoons milk
2 teaspoons vanilla extract
For the Ganache:
100g dark chocolate chopped
1/4 cup smooth peanut butter
1/3 cup cream
1 tablespoon light corn syrup
85g unsalted butter, chopped
Crushed roasted peanuts for sprinkling
Make the Cupcakes:
Preheat the oven to 180 degrees C. Line a 12-hole muffin pan with paper liners.
Sift the baking powder, bicarbonate of soda, salt and flour into a large mixing bowl. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment, beat the oil, peanut butter and sugar on medium until smooth. Reduce the speed to medium-low and add the eggs, one at a time, mixing well after each addition. Add the mashed bananas, milk and vanilla and mix well. Turn the mixer down to it's lowest setting and add the dry ingredients, mixing until just incorporated.
Using an ice cream scoop, scoop the batter into the prepared pan. Bake for 18-20 minutes or until a skewer inserted into the centre of a cupcake comes out clean. Turn out to a wire rack to allow them to cool completely before frosting.
Make the Ganache:
Put all the ingredients, except the crushed peanuts, into heatproof bowl over a pan of simmering water and heat gently until everything is melted and you have a smooth, glossy mixture. Remove from the heat and let cool slightly.
Dip the tops of the completely cooled cupcakes into the ganache and sprinkle with the crushed peanuts.