Makes 12 cakes
Full time: 1 1/2 hours (includes cooling time)
For cake part:
2 cups sugar
1 2/3 cup flour
1 cup coffee, hot
1 cup baking coco powder
1 cup milk* you will actually need 1 cup minus 1 tsp
3/4 cup semi-sweet baking chocolate pieces (or chips)
1/2 cup vegetable oil
1 1/3 tsp baking soda
1 tsp salt
1 tsp vanilla extract
1 tsp white vinegar
1/2 tsp baking powder
2 cups confectionary sugar
1 cup creamy peanut butter
4 ozs. cream cheese
1-2 tbsp milk
2 tsp vanilla
12 oz. milk chocolate chips
1 cup heavy cream
1 tbsp butter
Preheat oven to 350'.
In a measuring cup pour vinegar, fill to the one cup line with milk and set aside. This is going to slightly sour the milk and get it ready for baking.
Next place baking chips in the bottom of a small bowl and add in hot coffee.
Let this sit for 5 minutes to melt the chocolate, then stir it really well to ensure it is completely melted.
Add oil and vanilla into the bowl and stir to incorporate. Set aside.
In the bottom of a large mixing bowl, beat eggs until yellow and fluffy.
Beat the coffee, chocolate mixture into the eggs.
Add remaining ingredients and mix until fully incorporated.
Heavily grease a snack cake pan or create aluminum foil tubes by wrapping foil around a large spice jar.
Fill the pan 2/3 full.
Bake in the oven for 18-22 minutes or until a toothpick inserted comes out clean.
Allow to cool in pan for a few minutes and then move to a cutting board or cooling rack to fully cool.
While these cool, we can make the filling.
In a medium bowl, cream together peanut butter, vanilla, and sugar.
It will be very thick and paste like.
Working with 1/2 tbsp of milk at a time, add in a small amount and stir until the filling is thick but malleable.
Fill pastry bag or zip bag with filling and snip off the end.
Once your filling is done, you will want to level off the cakes. Using a nice sharp knife and cut the top of cake off where it gets too
Cut carefully to avoid breaking the cake.
Gently insert tip of bag into the cupcake and squeeze in the filling. Work gently so you do not break the cake, but so you get a nice full cake.
Insert three times about 1/2" from the end, in the center, and 1/2" for other end.
Lets move on to the ganache topping.
In a heavy bottom sauce combine heavy cream and butter. Heat pan over medium high heat until butter is fully melted and mixture begins to steam. Make sure you stir constantly to prevent scorching.
Add in chocolate chips and continue to whisk until chips have melted evenly and mixture is smooth.
Dip cake into mixture, roll around to fully and evenly coat, allow excess to drip off. Set cakes on cooling rack to allow ganache to stiffen.
You have now made a classic cake, easily in your kitchen which contains half the added fats and no preservative! Cheers.