As requested by someone that’s enjoying the filled cupcake trend. All the cupcakes have chocolate base and peanut butter frosting, but have been filled differently.
One batch has been filled with caramel ganache, the other with raspberry curd.
I ended up decorating the cupcakes differently from each other. The caramel ganache filled cupcakes I drizzled chocolate ganache and topped with a segment of caramel jersey.
The cupcakes filled with raspberry curd I decorated with a hint of chocolate ganache and topped with a raspberry lolly.
The peanut butter frosting is my own concoction and I am thrilled with the way it turned out. I used the Wilton tip 1M to decorate both sets of cupcakes (using methods inside out to get the rose, and outside in to get the mound look).
To make the peanut butter frosting (enough to generously frost 26 cupcakes):
- 150g salted butter
- 225g peanut butter (no added salt or sugar. I used the Sanitarium brand)
- 3 tablespoons milk
- 360g icing sugar
- Whip the butter until pale.
- Beat in the peanut butter until combined. Slowly add in the milk and mix until it has been incorporated.
- On medium speed, beat in the icing sugar, occasionally scraping down the sides of the bowl as necessary.