Double Delight

Recently my friend asked me to donate 2 dozen cupcakes for a church gathering she was attending.  Furthermore, she asked me to "create a bakery name" for myself so I could advertise.  I never really thought of what I would call a bakery if I owned one, but the name "Double Delight" came to my mind.  This name is after my twins that passed prematurely at 19 weeks and what a better way than to honor them with what I love to do.  So, these cupcake creations that I made are dedicated to my babies, Caroline and Ryan, and the bakery I will probably never own.

I made Ina Garten's chocolate cupcakes with peanut butter icing (recipe follows and is found in her cookbook "At Home" page 187).  However, I added a chocolate ganache center that stays ooey gooey after it was baked.
I also included my own creation, strawberry champagne cupcakes (under my archives, June 2011 "Strawberry Champagne Cupcakes")
Enjoy!

Chocolate Cupcakes with Peanut Butter Icing

For the chocolate ganache:
1/4 cup heavy cream
2 ounces bittersweet chocolate, finely chopped
1 tablespoon powdered sugar

Place chocolate and cream in a small bowl and melt (in a double boiler or in the microwave in 20 second intervals, stirring often)
Once melted, add powdered sugar and stir to combine
Place in refrigerator and chill for at least 30 minutes (overnight or longer is fine too)

For the cupcakes:

12 tablespoons unsalted butter, room temperature

2/3 cup sugar

2/3 cup brown sugar, packed

2 large eggs, room temperature

2 teaspoons vanilla

1 cup buttermilk, room temperature

½ cup sour cream, room temperature

1 ¾ cup flour

1 cup cocoa powder

1 ½ teaspoons baking soda

½ teaspoon salt

Preheat the oven to 350 and line cupcake pans with paper liners (recipe makes about 14-15 cupcakes)

In a medium size bowl, sift flour, cocoa powder, baking soda, and salt.  Set aside

In a measuring cup or a bowl, combine buttermilk and sour cream.  Set aside

In a large bowl or the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 sugars on high until light and fluffy, about 5 minutes alternately in thirds to the bowl, starting with the buttermilk and ending with the flour

Mix only until blended then fold with a rubber spatula until blended

Divide batter into cupcake liners, about 2/3 full
Add 1 teaspoon of chocolate ganache into the center of each cupcake (if you have some left, you can add more, but not more than 2 teaspoons) 

Bake for about 18-25 minutes until a toothpick comes out clean

Cool in pans for 10 minutes then take cupcakes out and place on cooling racks until completely cooled

Frost with peanut butter icing and garnish with chopped roasted peanuts

Peanut Butter Icing:

1 cup powdered sugar

1 cup creamy peanut butter (do not use natural)

4 tablespoons butter, room temperature

¾ teaspoon vanilla

¼ teaspoon salt

1/3 cup cream

Put powdered sugar, peanut butter, butter, vanilla, and salt in a large bowl and mix on medium high speed until creamy, scraping down the bowl with a rubber spatula

Add the cream and beat on high speed until light and smooth