Mini Peanut Butter Cupcakes
- Total Time:
- 1 hr 45 min
- 1 hr 10 min
- 15 min
- 20 min
- 24 servings
- For the Cupcakes:
- 12 tablespoons unsalted butter,
- cut into pieces
- 1/2 cup Dutch-process cocoa powder
- 1 1/3 cups packed dark brown sugar
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup buttermilk
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- For the Topping:
- 1/2 cup heavy cream
- 1 10 -ounce bag peanut butter chips
- For the Glaze:
- 1 tablespoon unsalted butter
- 6 ounces milk chocolate, finely chopped
Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F using the convection setting, if available. Line a 24-cup mini muffin pan with paper liners. Combine the butter, cocoa powder and 1/4 cup water in a microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in the brown sugar.
Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, whisk the buttermilk, egg and vanilla; stir into the batter until just combined but don't overmix.
Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cupcakes spring back when touched, about 20 minutes. Let cool in the pan 5 minutes, then transfer to a rack to cool completely.
Make the topping: Bring the cream to a simmer in a small saucepan, then pour over the peanut butter chips in a bowl and let stand until the chips melt, about 5 minutes. Whisk until smooth. Refrigerate until the topping is set, about 10 minutes, then beat with a mixer until fluffy. Transfer to a pastry bag with a 1-inch round tip and pipe peaks onto each cupcake. Place in the freezer while you make the glaze.
Make the glaze: Put the butter, chocolate and 3 tablespoons hot water in a small, deep microwave-safe bowl, cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes. Whisk until smooth. Dip the frozen peaks of each cupcake into the glaze, letting the excess drip off. Refrigerate until set, about 5 minutes.
Photograph by Con Poulos
More Recipes and Ideas:
Peanut Butter Brownie Cupcakes, Stuffed Peanut Butter Cupcakes with Swirled Peanut Butter Frosting, Peanut Butter and Jelly Cupcakes with Peanut Butter Buttercream Frosting, Easter Desserts, Easter Cupcake Recipes, Easy Breakfast, Easy Pasta, Easy Lunch, Hot Chocolate Recipes
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