Mini Peanut Butter Cupcakes

There was an article in my Jan/Feb issue of the Food Network Magazine about cupcakes that taste like different candies. My friend Molly is obsessed with chocolate and cupcakes so I asked her if she wanted to make one of the recipes with me. Since I got a bright red Kitchen Aid mixer for Christmas (yes Christmas, not a wedding gift) I am always looking for things to make in it. We decided on the cupcakes that taste like a Reese’s peanut butter cup. I mean who doesn’t like chocolate and peanut butter?

We of course had to go to the store to get almost all the ingredients because a college house doesn’t really keep an inventory of baking ingredients on hand. It’s always a surprise as to what is in our baking cupboard. Interestingly enough we had cocoa powder but no eggs or butter. Basically you commit to a grocery store trip anytime you want to bake something…but it’s usually worth it. This recipe requires some time and patience since there are three components to the cupcakes, but once they are in the oven you can make the other parts.

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

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. So we couldn’t really find mini paper liners so we just sprayed a bunch of Pam on the pan and hoped that they didn’t stick. 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. Congratulations…you just dirtied three different bowls.

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.

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. It is important that the cream is hot and you really let the chips melt otherwise your topping will have peanut butter chunks and not be smooth. 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.

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.

We obviously don’t have a pastry bag. I don’t operate a bakery. Normally I would use a platic bag and cut off the corner but our peanut butter topping was too thick so we just had to smear it on. We didn’t really have a problem with the glaze dripping off the cupcakes but we also didn’t have “frozen peaks.” It was my food stylist’s day off and without a pastry bag our cupcakes didn’t really look like they were supposed to. (pictures below). I’m sure you can come up with your own opinion on what they look like..haha..but it’s the taste that really matters.



These cupcakes were very good and did taste pretty close to a Reese’s peanut butter cup. I love baking but never really find myself eating a lot of what I make. Although I only had one, the rest were consumed by my roommates/friends. It seemed like they were almost addicting for some. When I walked upstairs after a bunch of them were watching the Grammy’s I noticed there was only one left. I asked “Who’s going to eat the last one?” They all said something along the lines of “Oh god, get that away from me…I’ve had like 3 already.” (Honestly, I’m not saving one MINI cupcake. If you’ve had three you can eat one more…you’re clearly beyond counting calories.) Anyway…that just shows how good they are. I challenge you to make them look more appetizing then ours did!