Mini Peanut Butter Cupcakes

Peanut Butter Cupcakes

A mini version of a rich, moist and so peanutty cupcake. With or without a dark chocolate bottom makes a perfect two bite snack, though you may end up eating more than just one…

Peanut butter and chocolate are maybe one of the best flavour pairings in the world. The slightly salty taste of peanut butter enhances the sweet taste of chocolate.

Typically peanut butter is paired with milk chocolate but really – any chocolate will do. When paired with semisweet or bitter dark chocolate the overall taste stays less sweet yet perfectly balanced and rich.

In the spirit of the upcoming holiday, top them with mini Reese’s Peanut Butter Cups for a perfect Mother’s Day treat for all peanut butter loving moms out there!

Peanut Butter Cupcakes
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Servings Prep Time
50mini cupcakes 30minutes
Cook Time
16minutes
Servings Prep Time
50mini cupcakes 30minutes
Cook Time
16minutes
Peanut Butter Cupcakes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
50mini cupcakes 30minutes
Cook Time
16minutes
Servings Prep Time
50mini cupcakes 30minutes
Cook Time
16minutes
Ingredients
  • Cupcakes
  • 50 grams unsalted butter softened
  • 3 tablespoons peanut butter smooth or crunchy
  • 100 grams soft brown sugar
  • 2 eggs
  • 105 grams plain flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 60 mililiters milk
  • To decorate
  • 85 grams unsalted butter
  • 110 grams powdered sugar softened
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract
  • 230 grams dark chocolate melted, divided
  • 50 peanut butter chips
Servings: mini cupcakes
Units:
Instructions
  1. Preheat oven to 180°C, measure ingredients and line a baking sheet with mini cupcake cases.
  2. In a mixing bowl cream the butter, sugar and peanut butter by beating on medium high speed for few minutes.
  3. Add eggs one at time, beating for a minute after each addition.
  4. In a separate bowl combine flour, baking powder and salt.
  5. Add flour mixture, milk and vanilla in two steps and mix just until combined.
  6. Spoon/pipe into cupcake cases filling them 3/4 full. Bake in preheated oven for 14-16 minutes, until a toothpick inserted in middle comes out clean.
  7. Lift slightly cooled cupcakes onto a wire rack and allow to cool completely.
  8. Melt 150 grams of chocolate and using a clean silicone mini cupcake mould place a teaspoon full of melted chocolate in each cup.
  9. Remove paper liners and place a cupcake in each, pressing it to the bottom to cover sides.
  10. Refrigerate for an hour and remove from mould by gently pushing.
Frosting and decorating
  1. Melt the remaining chocolate and set aside.
  2. In a mixing bowl cream the butter, powdered sugar, milk and vanilla beating on medium high speed until smooth, then add the melted chocolate.
  3. Continue beating until smooth and thick, if necessary you can add some powdered sugar and beat until desired texture.
  4. Place buttercream in a piping bag with a round piping tip and plate the cupcakes for easy frosting.
  5. Pipe frosting over cooled cupcakes and place a peanut butter chip on top and they are ready to serve.

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