Mini Peanut Butter Cupcakes

Votes: 1

Time: 1 hour 45 minutes
Complexity: easily
Quantity: 24 cupcakes

Nutritional value per serving:

Calories 256, total fat 14 G., saturated fats 10 G., proteins 4 G., carbohydrates 28 G., fiber 1 G., cholesterol 34 mg, sodium 118 mg, sugar 20 G.

These miniature chocolate cupcakes, topped with a soft and fluffy peanut butter topping and garnished with glossy chocolate icing, taste like Reese's chocolate bowls filled with peanut butter. Fans of these candies, as well as those who enjoy the flavor combination of chocolate and peanut butter, will be delighted with these treats. Serve these mini cupcakes once the icing has set. They'll be the perfect addition to any celebration or party.

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.

Ingredients for the recipe:

Cupcakes

160 g unsalted butter, cut into pieces
0.5 cup cocoa powder
1 and 1/3 cups dark brown sugar
1 and 1/3 cups premium flour
0.5 tsp baking powder
1/4 teaspoon of baking soda
0.5 tsp salt
1/3 cup of sour milk or kefir
1 large egg, room temperature
1 tsp vanilla extract

Topping

0.5 cups heavy cream
1 package (280 g) peanut butter granules

Glaze

1 tbsp unsalted butter
170 g milk chocolate, finely chopped

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, eggs, cream, sour milk, kefir, milk chocolate, Peanut butter granules, cocoa

Cooking the dish according to the recipe:

Position the oven rack on the middle shelf and preheat to 175°C (350°F) using the convection setting (if available). Line a 24-cup metal muffin pan with paper liners.
Bake cupcakes:

In a medium microwave-safe bowl, combine the butter, cocoa powder, and 1/4 cup water. Cover with plastic wrap and microwave until the butter is melted, about 2 minutes. Stir, then add the brown sugar.

In a large bowl, combine the flour, baking powder, baking soda, and salt. Stir in the warm butter mixture. In another bowl, combine the buttermilk, eggs, and vanilla extract; fold into the batter to evenly distribute the ingredients, but do not overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about three-quarters full. Bake until the cupcakes spring back when lightly pressed, about 20 minutes. Let cool in the pans for 5 minutes, then transfer to wire racks to cool completely.
Prepare the topping:

In a small saucepan, bring the cream to a simmer, then pour it over the peanut butter pieces in a bowl and let it sit until melted, about 5 minutes. Stir until smooth. Refrigerate until the topping sets slightly, about 10 minutes, then beat with an electric mixer until fluffy.
Transfer to a pastry bag fitted with a 2.5 cm round tip and pipe the topping onto each cupcake. Place the cupcakes in the freezer while you prepare the frosting.
Prepare the glaze:

Combine the butter, chocolate, and 3 tablespoons of hot water in a small, deep microwave-safe bowl. Cover with plastic wrap and microwave on 50% power until the chocolate melts, about 2 minutes. Stir until smooth.
Dip the frosted tops of each cupcake into the icing, allowing any excess to drip back into the icing. Refrigerate until completely set, about 5 minutes.