Mini Peanut Butter Cupcakes
Serves: 5
Carolyne Schoen
1 January 1970
Based on User reviews:
39
Spice
54
Sweetness
52
Sourness
33
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tbsp
Unsalted Butter1.333333 cups
Dark Brown Sugar (packed)1.333333 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt1 cup
Buttermilk1 large
Egg (at room temperature)1 tsp
Vanilla Extract1 cup
Heavy CreamDirections:
1
Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F using the convection setting, if available
2
Line a 24-cup mini muffin pan with paper liners
3
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
4
Whisk to combine, then whisk in the brown sugar
5
Whisk the flour, baking powder, baking soda and salt in a large bowl
6
Whisk in the warm cocoa mixture
7
In another bowl, whisk the buttermilk, egg and vanilla; stir into the batter until just combined but don't overmix
8
Divide the batter among the prepared cups, filling each three-quarters of the way
9
Bake until the cupcakes spring back when touched, about 20 minutes
10
Let cool in the pan 5 minutes, then transfer to a rack to cool completely
11
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
12
Whisk until smooth
13
Refrigerate until the topping is set, about 10 minutes, then beat with a mixer until fluffy
14
Transfer to a pastry bag with a 1-inch round tip and pipe peaks onto each cupcake
15
Place in the freezer while you make the glaze
16
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
17
Whisk until smooth
18
Dip the frozen peaks of each cupcake into the glaze, letting the excess drip off
19
Refrigerate until set, about 5 minutes
20
Photograph by Con Poulos