MINI CHOCOLATE & PEANUT BUTTER CUPCAKES

MINI CHOCOLATE & PEANUT BUTTER CUPCAKES

This MINI CHOCOLATE & PEANUT BUTTER CUPCAKES is perfect for chocolate lover. It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!


Author: Juvie
Ingredients
  • 1 1/2 cups boiling water
  • 3/4 cup unsweetened cocoa
  • 1/4 tsp instant espresso
  • 1 2/3 cups flour
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 6 Tbsp unsalted butter at room temperature
  • 1 1/4 cups sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 48 mini peanut butter cups
Peanut Butter Frosting
  • 6 Tbsp unsalted butter at room temperature
  • 2 ounces reduced-fat cream cheese softened
  • pinch of salt
  • 1/2 cup creamy peanut butter
  • 1/4 tsp vanilla extract
  • 3 1/2 cups powdered sugar
  • 3 Tbsp low-fat milk
  • 48 mini peanut butter cups
Instructions
  1. Preheat oven to 350°F and line two 12-cup mini muffin pans with baking cups. Whisk together boiling water, cocoa, and espresso, then cool completely. Whisk together flour, baking soda, baking powder, and salt in a medium bowl. Beat butter, sugar, and vanilla extract in a large mixer bowl at medium speed until well blended (about 3 minutes). Add eggs one at a time and beat well. Reduce speed to low and add flour mixture in 3 additions, alternating with cooled cocoa mixture (begin and end with flour mixture).
  2. Fill each baking cup half full of batter; add a mini peanut butter cup plus just enough batter to cover the cup completely. Bake for 13 minutes, until tops spring back to the touch. Cool cupcakes for 2 minutes in pans on a wire rack, then carefully remove from pans and place on wire rack to cool completely.
  3. For the frosting, beat butter, cream cheese, and salt in a large mixer bowl on medium speed until light and fluffy. Add peanut butter and vanilla. Reduce speed to low; add powdered sugar 1/2 cup at a time and beat well, scraping down bowl as needed. Add milk and beat on medium-high speed until light and airy. Fit a pastry bag with a large round tip and pipe frosting onto each cupcake; top with a mini peanut butter cup. Store leftover cupcakes in an airtight container in the refrigerator up to 3 days. Bring to room temperature before serving.
Recipe Notes

Source : http://tutti-dolci.com/2013/06/mini-chocolate-peanut-butter-cupcakes/

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