Mini Peanut Butter Cupcakes
Total Time: 1 hr 45 min
Prep 1 hr 10 min
Inactive 15 min
Cook 20 min
Yield: 24 servings
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
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.
Per piece: Calories: 256 ;Total Fat: 14 grams; Saturated Fat: 10 grams;
Protein: 4 grams; Total carbohydrates: 28 grams; Sugar: 20 grams; Fiber: 1
grams; Cholesterol: 34 milligrams; Sodium: 118 milligrams
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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