And Once in Awhile...Treat Yourself! Decadent Chocolate Peanut Butter Cupcakes!

Most of the time I am a very healthy eater, especially being vegetarian: whole grains, beans, fruits and vegetables.  But every now and then I get a craving to go all out, and these cupcakes are at the top of my list.  The souffle-like chocolate cupcake is Clemence Gossett's recipe from Gourmandise Desserts: http:www.gourmandisedesserts.com  I say souffle-like because they are as moist as a souffle. Today I added peanut butter filling and used a chocolate ganache as icing because I'm not a fan of buttercream frosting.  But you can also use the chocolate ganache as filling instead and ice with whatever topping you like.

Recipe for the Chocolate Decadence Cupcakes:
      (This made about 18 cupcakes for me, so double if you need more.)  Pre-heat oven 350.
1. Place 2 sticks butter, 2 cups of water and a pinch of salt in a bowl--microwave on high for 1 minute.  Remove and stir until butter is melted. Whisk in 1/2 cup cocoa powder (I use Valrhona cocoa powder) and set aside.
2.  In a large bowl, whisk together 1 3/4 cups of flour, 2 cups of sugar, and 1 tsp of baking soda.
3.  Using a wooden spoon, add the butter mixture to the flour mixture and stir until just incorporated.
4.  Whisk in 2 eggs until combined.  Add 1/4 cup sour cream (or creme fraiche, or yogurt) until no streaks remain.  Do not over-mix.
5. Pour into cupcake paper-lined pan.  Fill almost to the top.  They only rise a little.
6.  Bake at 350 degrees for 20 minutes--until toothpick in center comes out clean.

Recipe for Chocolate Ganache:  Can use as filling and / or icing.
1.  Place 2 cups of chocolate chips in medium-sized bowl.  (I used Ghirardelli bitter sweet chips)
2.  In a small saucepan, bring 1 1/2 cups of heavy cream to a simmer.  Stir frequently to prevent burning.
3.  Pour the cream over the chocolate chips, wait 30 seconds, and then whisk gently until all of the chocolate has melted.  The color will deepen into a nice dark, creamy chocolate brown.

Recipe for Peanut Butter Filling:
1.  In medium bowl, beat 1 cup of creamy peanut butter and 3 tablespoons of butter until creamy.  (I used my electric hand-mixer.)
2.  Slowly add about 2/3 cup of confectioners' sugar; beat until light and fluffy.

To fill cupcake after it's cooled: Spoon peanut butter filling into a pastry bag with a 1/4 inch star tip.  Plunge the tip into the center of the cooled cupcake, not quite to the bottom. Squeeze gently and withdraw slowly.  Wipe away any off the top.

Coat top of filled cupcake with chocolate ganache.  Decorate iced cupcake with remaining peanut butter filling.

These cupcakes are small but mighty!  They have a dense, moist texture and a creamy chocolate and peanut butter consistency.  You definitely need a glass of cold milk or a cup of coffee with these babies!