I was trying out some new recipes (on my guinea pig friends ) and I made a chocolate cupcake with peanut butter/dark chocolate ganache swirled together on top. Everyone LOVED them, but they also commented on how rich they were. I tried the icing combo, and they were right they were awfully sweet and rich.

Does anyone happen to have an idea on how to cut the richness without losing the chocolate/peanut butter combo?

You'll have to post the icing recipe for us to help you cut the richness of it, but the first thing I would do is try the icing on a yellow cupcake, to see if the plain cake cuts the sweetness.

Theresa

umm . . . I don't understand the problem. Sweet + rich = good.

Well I took the Silky Peanut Butter recipe and then promptly followed NONE of the directions/measurements.

The chocolate ganache was just cream, butter, and bittersweet chocolate. The peanut butter filling was peanut butter, brown sugar, cream, and butter. It just was really sweet, almost too sweet, and you couldnt eat it without a large glass of milk.

I dont know Leahs, they were commenting on it like it was a bad thing, it being rich. I have a cake this weekend, that I am supposed to use the peanut butter cup filling, and I dont want everyone to not eat cake, or complain about the cake. I guess I should just leave the recipe the way it is, because everyone ate all the darn cupcakes...There was not a single crumb left in the house.

I would take the butter out of the ganache. You certainly don't need it. I'd probably take the butter out of the peanut butter filling also. You might try cutting back the brown sugar by half.

Thanks Leahs, I will try your suggestions.

you know.. I am one who doesn't care for the richness of a chocolate cake with choco icing.. just WAY to rich and sweet for me... I would think a nice peanut butter cupcake would do wonders also

Personally, I love this chocolate-pb frosting recipe:

http://www.cakecentral.com/cake_recipe-2170-Chocolate-Peanut-Butter-Fudge-Frosting.html

See how that works for you.