Mini Peanut Butter Cupcakes
- Level: Easy
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 256 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 34 milligrams
- Sodium
- 118 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 1 grams
- Protein
- 4 grams
- Sugar
- 20 grams
- Total: 1 hr 45 min
- Prep: 1 hr 10 min
- Inactive: 15 min
- Cook: 20 min
Ingredients
For the Cupcakes:
12 tablespoons unsalted butter,
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
Directions
- 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.