Mini Coffee Cupcakes with Peanut Butter Frosting
Votes: 2
Time: 2 hours.
Complexity: easily
Quantity: 4 mini loaves
Complexity: easily
Quantity: 4 mini loaves
To bake these miniature cupcakes, you'll need small rectangular loaf pans weighing 170 grams each. The batter is mixed with sour cream and instant espresso powder, and after baking, the cupcakes are fluffy and filled with a captivating coffee flavor and aroma. Once completely cool, frost the tops with a rich, creamy peanut butter glaze, whipped with butter and powdered sugar. A perfect treat with tea or coffee.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Coffee muffins
- 2.5 cups all-purpose flour, plus extra for dusting pans
- 0.5 heaped teaspoon of baking powder
- 0.5 tsp of soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 1/4 cup dry instant espresso
- 220 g softened butter + extra for greasing the pans
- 1.5 cups of sugar
- 2 eggs + 2 yolks
- 1 tsp vanilla extract
Glaze
- 110 g softened butter
- 0.5 cup creamy peanut butter
- 1 cup powdered sugar
- Special equipment: stand mixer and 4 rectangular mini muffin pans (170g each)
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Recipes with similar ingredients: premium flour, baking powder, sour cream, coffee, butter, sugar, eggs, vanilla extract, Peanut butter, powdered sugar
Cooking the dish according to the recipe:
- Preheat oven to 170°C.
- Grease the molds with butter and dust with flour. In a small bowl, combine the flour, baking powder, baking soda, and salt. Separately, whisk together the sour cream and espresso until completely combined.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy. Add the eggs and vanilla extract and beat until smooth. On low speed, beat in half the flour mixture. Mix well. Add half the sour cream and mix. Repeat with the remaining flour and sour cream. Pour the batter into the prepared pans, filling them halfway. Bake for 40 minutes or until a toothpick inserted into the cake comes out clean. Cool in the pans for 10 minutes. Remove from the pans and cool on a wire rack.
Glaze:
Beat the butter and peanut butter with a mixer on medium-high speed until smooth. Add the powdered sugar and beat until smooth.- Frost the cupcakes with peanut butter glaze.
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