These little cupcakes are made with peanut butter and frosted with whipped bittersweet chocolate ganache, then decorated with a flower of salted peanuts.
About Carole Bloom
Carole Bloom is a pastry chef, culinary consultant, and author of multiple cookbooks, including Bite-Size Desserts. Her work has appeared in national magazines and television programs, and she has served as judge for chocolate competitions across the country. A certified yoga instructor, Bloom is also as skilled on the yoga mat as she is with a Silpat.
Peanut Butter Cupcakes with Bittersweet Chocolate Ganache Frosting
May 29, 2009 by
- Quick Glance
- 30 M
- 1 H, 15 M
- 0
Raspberry, Ginger, and Honey Shortcakes
May 28, 2009 by
Mini shortcake scented with ginger and nutmeg hug soft mounds of whipped cream, Grand Marnier-steeped raspberries, and slivers of crystallized ginger.
- Quick Glance
- 35 M
- 1 H
- 0
Creamy Caramel Mousse
May 01, 2009 by
This dessert has just about everything you could want in caramel mousse recipe–a rich, deep, lasting caramel flavor and a velvety, creamy texture.
- Quick Glance
- 30 M
- 2 H, 30 M
- 12
Maple Pecan Fudge
Apr 27, 2004 by
No need to have a stand mixer or bulging biceps to make this maple-y, nutty fudge from scratch. We’ve got ways to beat it into submission that suit any cook and kitchen.
- Quick Glance
- 30 M
- 3 H, 30 M
- 0
Chocolate-Covered Candied Orange Peel
Apr 27, 2004 by
A popular ingredient in many confections, candied orange peel is also delicious eaten plain or dipped in chocolate.
Hazelnut Chocolate Tuiles
Apr 23, 2004 by
Tuile is the French word for tile. Here, a chocolate-nut mixture is draped over a rolling pin to give these confections a curve that resembles a roof tile.