Mini Peanut Butter Cupcakes*

By ctozzi

Ingredients

• For the Cupcakes:
• 12 tablespoons unsalted butter,
• cut into pieces
• 1/2 cup Dutch-process cocoa powder
• 1 1/3 cups packed dark brown sugar
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup buttermilk
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• For the Topping:
• 1/2 cup heavy cream
• 1 10-ounce bag peanut butter chips
• For the Glaze:
• 1 tablespoon unsalted butter
• 6 ounces milk chocolate, finely chopped

Details

Servings 24
Preparation time 85mins
Cooking time 105mins
Adapted from foodnetwork.com

Preparation

Step 1

Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F using the convection setting, if available. Line a 24-cup mini muffin pan with paper liners. Combine the butter, cocoa powder and 1/4 cup water in a microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in the brown sugar.

Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, whisk the buttermilk, egg and vanilla; stir into the batter until just combined but don't overmix.

Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cupcakes spring back when touched, about 20 minutes. Let cool in the pan 5 minutes, then transfer to a rack to cool completely.

Make the topping: Bring the cream to a simmer in a small saucepan, then pour over the peanut butter chips in a bowl and let stand until the chips melt, about 5 minutes. Whisk until smooth. Refrigerate until the topping is set, about 10 minutes, then beat with a mixer until fluffy. Transfer to a pastry bag with a 1-inch round tip and pipe peaks onto each cupcake. Place in the freezer while you make the glaze.

Make the glaze: Put the butter, chocolate and 3 tablespoons hot water in a small, deep microwave-safe bowl, cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes. Whisk until smooth. Dip the frozen peaks of each cupcake into the glaze, letting the excess drip off. Refrigerate until set, about 5 minutes.