Recipe: Mini peanut butter cupcakes
To make these mini peanut butter cupcakes you will need:
- Mini’s Chocoholic Cupcakes
- Peanut Butter Frosting
- Salted peanuts for decoration
Mini's chocoholic cupcakes ingredients
- 1⁄2 cup Guittard extra-dark chocolate chips, at least 62 percent cacao
- 1⁄2 cup boiling water, strong coffee, or espresso
- 1⁄2 cup unsweetened applesauce
- 1⁄2 cup soybean oil
- 2 large eggs
- 1 tablespoon vanilla
- 1-1⁄2 cups unbleached flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup Dutch-process cocoa powder
Peanut butter frosting ingredients
Before you start: Preheat oven to 350 degrees F. Place 30 soufflé cups on a flat baking sheet lined with parchment paper or a Silpat. Place an 18-inch pastry bag with tip inside a large cup with the outside edge hanging over. You will use this to fill the soufflé cups with cupcake batter.
1 In a large glass measuring cup, combine the chocolate and boiling water. Let the chocolate melt in the hot liquid, then stir to combine and set aside.
2 Place all wet ingredients together in a mixing bowl. Mix on low speed with a wire whisk attachment for about 1 minute until all ingredients are blended. Slowly pour the warm chocolate mixture down the side of the bowl while the mixer is on low. Do not add the hot water and chocolate too quickly or you will cook the eggs.
3 Put all dry ingredients in a separate bowl and stir with a spoon to combine.
4 Add dry ingredients to wet ingredients and blend on low speed for 30 seconds until combined. Batter will be lumpy. Scrape down the bowl and turn your mixer on high for 30 seconds. Scrape down bowl again, and return to high for another 30 seconds.
5 Pour batter into prepared pastry bag, then carefully pick up bag and hold the tip upright to prevent the batter from spilling out. Fill the soufflé cups half full.
6 Bake cupcakes for 19 minutes. They are done when you can apply light pressure to the top of the cupcake and it bounces back. Also watch for a shiny part in the center of the cupcakes; if there is shine, they have not cooked long enough.
Pro tip: It is important to use Dutch-process cocoa in this recipe. The normal grocery store variety of cocoa is usually unsweetened but it has not been treated with an alkali to neutralize its natural acidity.
Makes 30 cupcakes in perfectly cute 2-ounce soufflé cups.
- 1⁄2 cup unsalted butter, room temperature
- 1⁄2 cup creamy peanut butter
- 1 cup powdered sugar
1 In a mixing bowl with a wire whisk attachment, beat the butter and peanut butter for 3 to 4 minutes. Continually scrape down sides of bowl to ensure all the butter is creamy and well blended.
2 Add the powdered sugar, 1⁄2 cup at a time, to the butter mixture. Mix in each addition of the powdered sugar completely, as this will eliminate lumps. Scrape down the bowl often.
After your cupcakes have cooled, frost each cupcake with Peanut Butter Frosting and top with salted peanuts.
Frosts 25 to 30 cupcakes.
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Excerpted from Mini Cupcakes Copyright © 2011 by Leslie Fiet. Photography Copyright © 2011 by Zac Williams. Excerpted by permission of Gibbs Smith. All rights reserved.