Ganache Covered Cupcakes With Peanut Butter Icing

• FOR THE CUPCAKES:
• 1 teaspoon Baking Poweder
• 2 teaspoons Baking Soda
• 2 cups Flour
• 1 pinch Salt
• 2 cups Sugar
• 3/4 cups Dark Cocoa Powder
• 2 whole Eggs
• 1/2 cups Vegetable Oil
• 1 cup Hot Coffee
• 1 cup Milk
• 2 teaspoons Vanilla
• _____
• FOR THE FROSTING:
• 2 cups Confectioners Sugar
• 1 cup Marshmallow Cream
• 1 teaspoon Vanilla
• 1 cup Shortening
• 2 Tablespoons Milk
• 1/4 cups Peanut Butter
• _____
• FOR THE GANACHE:
• 1 cup Chocolate
• 1 cup Heavy Whipping Cream

1. To prepare cake batter:
2. Combine 1st 6 ingredients (dry ingredients). Add eggs, oil, coffee, milk, and vanilla and stir to combine. Batter should be thin.
3. Heat oven to 350 degrees F. Pour batter into lined muffin tins (24 count) and bake for 20 minutes or until cake springs back to the touch.
4. Whip frosting ingredients together on high for 3-5 minutes.
5. Frost cooled cupcakes with peanut butter frosting. Stick in the freezer to chill for 10 minutes.
6. Make ganache. Heat 1 Cup of cream until nearly boiling, add 1 cup of your finest chopped chocolate. Mix until chocolate is melted.
7. Dip cold cupcakes in ganache.
8. Serve with a cup of coffee and a smile.

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Taken from tastykitchen.com/recipes/desserts/ganache-covered-cupcakes-with-peanut-butter-icing/ (may not work)