Mini Chocolate Cupcakes with Peanut Butter Buttercream
Rich chocolate cupcakes topped with a light and super creamy peanut butter frosting.
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.
Mini Chocolate Cupcakes with Peanut Butter Buttercream
Yield: 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:
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
10. 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)
11. Place egg whites in large bowl with whisk attachment and mix on medium speed; gradually add the 1⅛ ounces sugar; keep mixer on
12. 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
13. Meanwhile, egg whites should begin to form loose peaks; if this happens before syrup is hot enough, reduce mixer speed to low
14. Once syrup is hot enough, reduce mixer speed to medium-low and slowly and slowly add syrup to the mixer
15. 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
16. 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
17. If there are any lumps, increase speed to high until frosting becomes smooth
18. Add peanut butter and combine on medium speed until well incorporated and buttercream is light and creamy
19. 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
