I’ve created an army! Only this army does not fight, they love, and you in return, love them back. It’s a mini cupcake army, and if you like peanut butter, you must stop what you are doing, throw on your apron, and grab your kitchen-aide. It’s time to go to work.
- 1/2 c. cocoa powder
- 1 c. boiling water
- 3/4 c. brown sugar
- 1/2 c. buttermilk
- 2 tsp. vanilla extract
- 4 oz. butter (1 stick)
- 1 1/4 c. granulated sugar
- 1 1/4 c. all-purpose flour
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 2 eggs
Heat oven to 350 degrees and prepare muffin tin with liners.
While on the stove, mix together the cocoa powder and boiling water. Add the brown sugar until combined. Then add the buttermilk and vanilla and mix till incorporated. Turn off the heat and set aside.
Combine the flour, baking soda, salt and set aside.
In a standing mixer, beat the butter until it is light and fluffy. Add the granulated sugar and beat for one minute. Add the eggs one at time, until fully incorporated.
Starting and ending with the dry mixture, alternate with the cocoa mixture and add to the batter until thoroughly mixed.
Pour batter into cupcake tins until about 2/3 full. Bake for 18-20 minutes, until a toothpick inserted into the middle comes out clean.
Yield: 60 mini cupcakes
Peanut Butter Frosting
- 2 c. powdered sugar
- 2 c. creamy peanut butter
- 10 tbsp. (1 stick + 2 tbsp) unsalted butter, room temp
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. salt
- 1/2 c. whole milk
- 8 mini reese’s cups (for decoration)
Using a standing mixer, combine the powdered sugar, peanut butter, butter, vanilla, and salt until creamy. Scrape the sides of the bowl as you go. Add the milk and mix on a high speed until light and smooth. Frost cupcakes as desired. Finely chop the reese’s cup and sprinkle over tops of frosted cupcakes.