Mini Peanut Butter Cupcakes

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104

Nutrition amount per serving

mini-peanut-butter-cupcakes2

INGREDIENTS:
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
    DIRECTIONS:

    1. Cook the cupcakes: Preheat to 350oF and place a rack in the center of the oven. Line a 24-cup mini muffin pan with paper liners. Make a mixture of cocoa power, butter and ¼ cup water in a microwave safe bowl, wrap it with plastic and put it in microwave until the butter melts, approximately 2 minutes. Beat while combining, then beat in the brown sugar.
    2. Beat the baking powder, baking soda, flour and salt in a large bowl. Now beat in the warm cocoa mixture. Take another bowl, beat the buttermilk, vanilla and egg; whirl into the batter until just mixed but avoid over mix.
    3. Now section the batter between the prepared cups, fill each cup 3/4. Let it bake until the cupcakes surface springs back when touched, approximately 20 minutes. Allow it to cool in the pan for 5 minutes, and then put it on a rack to cool absolutely.
    4. Make the topping: Add the cream to a simmer in a little saucepan, and then stream over the peanut butter chips in a bowl and allow it to stand just before chips melt, approx. 5 minutes. Beat just before it is fluffy and smooth. Chill until the toping is settled down, approx. 10 minutes, and then whisk with a mixer until foamy. Shift to a pastry bag with a 1-inch round tip and pipe peaks onto each cupcake. Transfer it into a freezer whilst you prepare the glaze.
    5. Make the glaze: Make a mixture of chocolate, 3 tablespoon hot water and butter in a small, deep bowl which is micro-wave safe, wrap with the plastic from the top and microwave on 50 percent power just before the chocolate melts, around 2 minutes. Beat until fluffy and smooth. Submerge the frozen peaks of every single cupcake into the glaze, and allowing the excess drip off. Chill it until set, approx. 5 minutes.

Servings

24 servings (serving size: 1 cupcake)

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