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

Bagels and Larry King
Los Angeles
by Anna Harari

larryking2.jpgLarry King is my spirit animal. When my brother and I were at El Rodeo Middle School and Beverly Hills High School, respectively, we would often ditch our morning classes and go instead for lox...

Read more...
Seattle's Best: Salumi Artisan Cured Meats
Washington
by Amy Sherman

meatballsandwichsalumiHave you been to Seattle? If you have, perhaps you've experienced what I have--that everyone there is awfully nice. I don't mean to generalize but from all of my visits over the years including a...

Read more...
A Trip to the Loveless Cafe - TN
Mid-Atlantic
by Rachel Parker

lovelessbiscuitsIn my neck of the woods—the Jewish side of a New Jersey town—we didn’t even consider biscuits. Dough was for bagels and bialys. Biscuits were either something we gave the dog, or something popped...

Read more...
The Bentwood Tavern
Michigan
by Lisa Dinsmore

boats.jpgOn our recent trip to Chicago, my husband and I found ourselves fairly secluded from the outside world as we cared for my aging father-in-law while my mother-in-law got a much needed vacation....

Read more...