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Yum! I'm wishing I had one of these fabulous cupcakes to indulge in right now, how about you?
My daughter-in-law, Lindsay made them last week and I couldn't wait for her to share them with you................
After a long week of work, Nick and I decided we needed a little Friday afternoon treat. We headed to Starbucks for lattes and each had a mini chocolate cupcake with peanut butter icing. It was such a classic, delicious combo and I knew I needed to replicate it! For the chocolate cupcake, I used Chris's Chocolate Obsession cake recipe (if it's not broke, don't fix it!) and stirred in mini chocolate chips. The frosting is silky smooth and perfectly peanut buttery. Who doesn't love chocolate and peanut butter? Plus they are mini so you can have more! Isn't that the way it works?
Mini Chocolate Truffle Cupcakes w/ Peanut Butter Frosting
Ingredients for the cake:
1 stick butter
½ cup water
¼ cup cocoa
1 cup sugar
1 cup all-purpose flour
1 large egg
½ cup buttermilk
½ teaspoon salt
¾ teaspoon baking soda
1 ½ teaspoons vanilla
¾ cup mini chocolate chips
Directions for the cake:
1. Preheat oven to 350˚.
2. Place butter, water, and cocoa in microwave safe dish. Microwave 3 minutes, stirring once about half way through.
3. Add sugar and flour and whisk until smooth.
4. Add eggs and buttermilk, salt and soda and mix well. Stir in vanilla.
5. Stir in mini chocolate chips (make sure batter is slightly cooled, otherwise they will just melt)
6. Prepare pan by spraying generously with baking spray or cupcake liners.
Pour batter (about 1 tablespoon per cupcake) into mini muffin pan. Bake for 10-15 minutes. When the cake is done, it will bounce back when lightly touched. Another way to tell if it is done is to insert a toothpick into a cupcake and pull it out. If cupcakes are done, a toothpick will come out clean or with a few crumbs, not coated with batter.
1 ½ sticks (¾ cup) unsalted butter at room temperature
¾ cup creamy peanut butter
3 cups confectioners' sugar
pinch of salt
1 teaspoon vanilla extract
1-2 tablespoons milk or heavy creamDirections for the frosting:
1. Combine butter and peanut butter in the bowl of an electric mixer. Beat on medium-high speed until smooth.2. Mix in the confectioner's sugar and salt. With the mixer on low, mix in vanilla and milk and cream until just incorporated. Turn mixer to medium-high and whip until light and fluffy, about 4-5 minutes.
3. Transfer frosting to a pastry bag (or a plastic bag with a hole cut for the tip) fitted with a tip. I just used a plain round one. Pipe frosting in a swirl on each cupcake.
Adapted from Annie's Eats
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Wow! These cupcakes are fantastic! The combination of the rich, moist chocolate cupcake and the peanut butter cream frosting was incredible. I bought a mini muffin pan for a quantity of 24. After I filled each mini cupcake holder with about 1 TB of batter I still had enough leftover for 6 regular size cupcakes - which I’m definitely not complaining about! I looked up one of your other recipes for chocolate cupcakes to find out what temperature & how long to bake the larger size ones separately (preheat to 350, then reduce heat to 325, for 18-24 minutes) and baked them after the mini’s finished. When I made the peanut butter frosting and frosted all of the mini’s and the 6 regular’s I ended up with about 1-½ cups of frosting leftover. I froze the leftover frosting for a future use & hope that it will still be good. I’m posting this so other bakers might be alerted to the fact that the batter & frosting will go a lot farther than just 24 mini’s. Thanks for all your great recipes - I’ve turned so many friends and family onto your website. Oh, by the way, as I’m writing this review, my husband just called out, “That was one of the best cupcakes I’ve every had”. What timing! He didn’t even know I was writing this.
Thanks for letting us know, Linda Loo! So glad you enjoyed these.
These were incredible!! I’ll be trying the chocolate obsession cake soon since these were so good.
Thanks, Valerie! So glad you enjoyed these.
YES i'm totally wishing i could have one of these adorable cupcakes right now!
These look like the very definition of a divine rich cupcake - bring on that gorgeous frosting 😀
Cheers
Choc Chip Uru
Latest: Lemon Meringue Tart
These cupcakes sound fantastic! Totally gorgeous. 🙂
Linds! These look fabulous, your frosting application is flawless- wow!! I need some lessons please 🙂 Will you make them at the beach?!?! yum 🙂
Emmma, the pan is actually from Walmart, Lindsay thought it might be this one -
http://www.walmart.com/ip/Mainstays-24-Cup-Mini-Muffin-Pan/14938620
Hi! I was just wondering where you got this mini cupcake pan for these cupcakes? they are literally the PERFECT sized mini cupcakes! all of the mini cupcake pans that i have seen are super tiny, like 1/2 an inch, and have been on the hunt for a good sized one!
thanks!
Love the flavors in your cupcakes, might have to head over to Starbucks,lol! Thanks for creating this yummy recipe;-)
OMG Peanut Butter Icing??? Heaven on cupcake. Can't wait to give these a try! Great post!
These look darling and sound delicious. My husband would love these.
I am 100% sure that these taste as good as they look. You always deliver.
Those cupcakes looks so light!
These look so good, and I love it that they are mini!!
I certainly love chocolate and peanut butter!So these cupcakes are definitely a must try,dear!
It looks amazing and I`m sure taste good
They look so cute and DELICIOUS!!!
I love Lindsay's Cupcakes! Chocolate and peanut butter is indeed a killer combination!
Cupcakes with a good amount of frosting, what a treat! I like these with chocolate and peannut butter fristing, these looks so good.
I have seen these at Starbucks and always want to but one, but I don't. Lindsay's cupcakes look wonderful! Now I have to make them. Me out of all people have not made a peanut butter cupcake and I simply must!! This looks fantastic!!
Oh my goodness these sound and look amazing.
I had an ice cream last weekend that was nutela and peanut butter and it was amazing. I imagine these would have a similar flavour. Yum!