Peanut Butter Chocolate Mini Cupcakes

by Hillary Davis
Print Email

peanutbuttercupckaesRich, dark, devilish. Like a big Reese’s peanut butter cup. The recipe for these cupcakes sounded amazing, although once I started following it I had to tweak it a bit to get it to work. When they were finished, they were sublime!

I used two 12-mini muffin tins to yield 24 tiny cupcakes. They have a small mound of peanut butter frosting on top, then a glaze of dark chocolate and a Reese’s peanut butter candy on top. I know you will love these once you try them.

They are even great right out of the freezer!

First, make the mini cupcakes.

Heat the oven to 350 and butter and put mini cupcake liners in each mini muffin pan.

Ingredients:

12 tablespoons unsalted butter

1/4 cup instant Megdalia D’Oro Espresso powder

1/4 cup cocoa powder

1 cup dark brown sugar

1/2 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 1/3 cups flour

1/3 cup buttermilk

1 large egg

1 tablespoon vanilla extract

dash or two of cinnamon powder

Method:

1. In a bowl, sift in all the dry ingredients (flour, baking powder, baking soda, salt).

2. In a glass bowl, put the butter, espresso powder, cinnamon powder and cocoa powder. Cover with plastic wrap and microwave 2 minutes. Be careful removing the plastic wrap, then whisk together the ingredients until the mixture is smooth. Whisk in the brown sugar until smooth.

3. In a glass bowl, whisk together the egg, vanilla, and buttermilk.

4. Whisk the warm cocoa mixture into the dry flour mixture, then stir in the wet mixture until just combined.

5. Drop batter into each mini muffin paper.

6. Bake about 20 minutes, or until done. Cool.

Now you want to make the peanut butter topping that you will mound on top of each mini cupcake.

Ingredients:

1 10-ounce bag of peanut butter chips

1 cup confectionary powder

1/2 cup heavy cream

Method:

1. Simmer the cream and then pour in all the peanut butter chips. Turn off the heat and let stand until the chips are melted, then whisk all until smooth. Refrigerate the mixture for about 20 minutes. Beat in the confectionary sugar a little at a time until you reach a consistency you think will mound nicely on top of each muffin. You don’t have to use all of the confectionary sugar, or you can!

2. Scoop into a pastry and pipe on top of each mini cupcake or take a small spoon and scoop some onto the tops and then with a wet finger shape into a smooth mound.

Next, you want to glaze them.

Ingredients:

1 tablespoon unsalted butter

6-8 ounces bittersweet chocolate

1 tablespoon water

Method:

1. Place the butter and chocolate and water in a glass bowl. Cover with plastic wrap. Microwave 2 minutes or until the chocolate melts. Whisk until smooth.

2. With a spoon, drip and drizzle the glaze over the peanut butter mounds on each mini chocolate cupcake. You can do a lot or a little according to your taste.

3. If you have them, top each one with a Reese’s piece for decoration.

Enjoy!

Hillary Davis is the author of French Comfort Food, Cuisine Niçoise, and A Million A Minute. She is presently at work on her next cookbook. You can follow her food adventures in France and around the world on her blog Marché Dimanche

Add comment


Security code
Refresh

 

restaurant news

A Night at Nathan's
New York
by Hannah Netter

nathans.jpgMy boyfriend and I have next to no private time. Much to our chagrin we both are currently back in our parent's houses and our date nights generally consist of holing up in his childhood bedroom...

Read more...
Food Adventure: Gjusta
Los Angeles
by Evan Kleiman

Gjusta-HaulBreakfast this weekend was punctuated with a pronouncement from The Mom. “The best fish I ever ate”, this from a women who has been eating cured, smoked, salted, baked salmon for 94 years. I may...

Read more...
Grand Central Market, the Hottest Destination in Downtown L.A.
Los Angeles
by David Latt

centralmarketLocated on Broadway and Hill between 2nd and 3rd, The Grand Central Market reflects the changes sweeping over Downtown Los Angeles. Long before farmers markets appeared all over LA, the Grand...

Read more...
The Custom House Tavern
Chicago
by Lisa Dinsmore

chtexterior.jpg I love the fact that my husband is from a different part of the country than I am. Before I met and married him, my experience of America was limited to either coast. Now, every year, I get to...

Read more...