Mini Peanut Butter Cupcakes

Name: Mini Peanut Butter Cupcakes
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 24
Cuisine: American
Ingredients: 1 teaspoons baking powder; 0 teaspoons baking soda; 79 milliliters buttermilk; 315 milliliters packed dark brown sugar; 118 milliliters Dutch-process cocoa powder; 1 large egg, at room temperature; 315 milliliters all-purpose flour; 118 milliliters heavy cream; 170 grams milk chocolate, finely chopped; 283 grams peanut butter chips; 1 teaspoons salt; 1 Tbsp unsalted butter; 12 Tbsps unsalted butter; 1 teaspoon vanilla extract

Mini Peanut Butter Cupcakes might be just the dessert you are searching for. This recipe makes 24 servings with 252 calories, 4g of protein, and 15g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe is typical of American cuisine. Head to the store and pick up brown sugar, heavy cream, dutch-process cocoa powder, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 45 minutes.

Instructions

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.

Ingredients you will need

Cupcakes

Equipment you will use

Mini Muffin Tray

Oven

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.

Ingredients you will need

Cocoa Powder

Butter

Water

Wrap

Equipment you will use

Plastic Wrap

Microwave

Bowl

Whisk to combine, then whisk in the brown sugar.

Ingredients you will need

Brown Sugar

Equipment you will use

Whisk

Whisk the flour, baking powder, baking soda and salt in a large bowl.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Whisk

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.

Ingredients you will need

Buttermilk

Vanilla

Cocoa Powder

Egg

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

Let cool in the pan 5 minutes, then transfer to a rack to cool completely.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Peanut Butter Chips

French Fries

Cream

Equipment you will use

Sauce Pan

Bowl

Whisk until smooth. Refrigerate until the topping is set, about 10 minutes, then beat with a mixer until fluffy.

Equipment you will use

Blender

Whisk

Transfer to a pastry bag with a 1-inch round tip and pipe peaks onto each cupcake.

Ingredients you will need

Cupcakes

Equipment you will use

Pastry Bag

Place in the freezer while you make the glaze.

Ingredients you will need

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.

Ingredients you will need

Chocolate