Mini Chocolate Cupcakes with Peanut Butter Buttercream

Posted on October 28, 2015  |  Print Recipe

Rich chocolate cupcakes topped with a light and super creamy peanut butter frosting.

Obsessed with these Mini Chocolate Cupcakes with Peanut Butter Buttercream

L’s birthday party might not have been the picture perfect event I had planned (have I learned nothing after a year of being a mom?), but the desserts, they were pretty on point if I do say so myself. We had the best mini cookies (these and these), brownies, and two kinds of mini cupcakes. I might have overheard parents bribing their kids to eat some salad with the promise of another cupcake. Sounds reasonable to me!

SUCH amazing Chocolate Cupcakes with Peanut Butter Buttercream

These cupcakes are a chocolate and peanut butter lover’s dream. The beauty of the mini cupcake is that it is so much easier to get adequate frosting in each bite without getting it all over your face. Plus, you can eat quite a few before you feel like it’s a crime. Or, if you dare to stray from the classic peanut butter and chocolate combo, you will have plenty of room for tasting other desserts as well.

That peanut butter frosting is to die for!

Mini Chocolate Cupcakes with Peanut Butter Buttercream
 
Rich chocolate cupcakes topped with a light and super creamy peanut butter frosting.
Author:
Recipe type: Dessert
Makes: 5 dozen cupcakes

Ingredients
Chocolate Cupcakes:
  • 260g (~2 cups) all-purpose flour
  • 65g (~3/4 cup) good quality dark unsweetened cocoa powder
  • 10g (1¼ teaspoon) baking soda
  • 3g (1/2 teaspoon) salt
  • 170g (3/4 cup / 1½ sticks) unsalted butter, softened at room temperature
  • 375g (~1¾ cup) granulated sugar
  • 100g (2 large whole) eggs at room temperature
  • 5 milliliters (1 teaspoon) vanilla
  • 325 milliliters (1⅓ cups) brewed coffee
Peanut Butter Buttercream
  • 75g (~1/4 cup + 1 tablespoon) egg whites
  • 32g (~3 tablespoons) granulated sugar
  • Additional 150g (~3/4 cup) granulated sugar
  • 50 milliliters (~3 tablespoons + 1 teaspoon) water
  • 227g (1 cup) unsalted butter, softened and cut into 1-inch cubes
  • 195g (~3/4 cup) creamy peanut butter (do not use natural)

Instructions
Chocolate Cupcakes
  1. Pre-heat oven to 350 degrees
  2. Line mini cupcake pans with cupcake liners or grease the cups with butter flour or non-stick cooking spray; set aside
  3. In a medium bowl, whisk together flour, cocoa, baking soda and salt; set aside
  4. In the large bowl of an electric mixer with paddle attachment, cream butter and sugar; add eggs and vanilla and beat one minute at medium speed
  5. Reduce speed of mixer to low and add ⅓ of the dry ingredients; add ½ of coffee and repeat
  6. Add remainder of dry ingredients and turn off mixer; make sure not to overbeat; if there are any lumps fold them in with a spatula
  7. Distribute batter evenly among cupcake cups (just below rim of cupcake liner) with a small ladle or cookie dough scoop
  8. Bake in center of oven for 11-13 minutes or until a toothpick comes out clean; do not overbake
  9. Set cupcakes aside to cool and make frosting
Peanut Butter Buttercream
  1. Wipe the bowl of an electric mixer, whisk attachment, whisk, spatula and candy thermometer with a paper towel and vinegar to clean (if any grease is on these items your meringue will not work)
  2. Place egg whites in large bowl with whisk attachment and mix on medium speed; gradually add the 1⅛ ounces sugar; keep mixer on
  3. In a medium heavy duty saucepan, combine water and remaining 5¼ ounces of sugar over medium-high heat and whisk together; whisk occasionally until temperature of syrup reaches 248 degrees Fahrenheit
  4. Meanwhile, egg whites should begin to form loose peaks; if this happens before syrup is hot enough, reduce mixer speed to low
  5. Once syrup is hot enough, reduce mixer speed to medium-low and slowly and slowly add syrup to the mixer
  6. Increase speed to medium-high and keep mixer on for 10-15 minutes or until it holds stiff peaks AND bowl has cooled to room temperature
  7. Reduce the speed to medium and add softened butter, a couple of tablespoons at a time, until fully combined; mixture should be smooth and creamy
  8. If there are any lumps, increase speed to high until frosting becomes smooth
  9. Add peanut butter and combine on medium speed until well incorporated and buttercream is light and creamy
  10. Pipe onto cooled cupcakes

Notes
Keep in a cool dry place (best kept refrigerated during summer), covered
Best served within 3 days of baking
Cupcakes slightly adapted from Hershey
Buttercream adapted from the Bouchon Bakery Cookbook
Buttercream best used immediately or store in an airtight container in refrigerator and beat with the paddle attachment of an electric mixer before using

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

This post contains affiliate links.

You might also like:

Peanut Butter and Jelly Cupcakes

Peanut Butter & Jelly Cupcakes

Double Chocolate Stout Mini Cupcakes

Double Chocolate Stout Mini Cupcakes

Vanilla Cupcakes with Chocolate Cream Cheese Icing

Vanilla Cupcakes with Chocolate Cream Cheese Icing

Mini Chocolate Cupcakes with Peanut Butter Buttercream
You Might Also Like...
Comments (2)
Leave a Reply

Your email address will not be published.

Rate this recipe: