Lindsay’s Mini Chocolate Truffle Cupcakes w/ Peanut Butter Icing

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
1/2 cup water
1/4 cup cocoa
1 cup sugar
1 cup all-purpose flour
1 large egg
1/2 cup buttermilk
1/2 teaspoon salt
3/4 teaspoon baking soda
1 1/2 teaspoons vanilla
3/4 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 toothpick into a cupcake and pull it out. If cupcakes are done, toothpick will come out clean or with a few crumbs, not coated with batter.

Ingredients for the frosting:
1 1/2 sticks (3/4 cup) unsalted butter at room temperature
3/4 cup creamy peanut butter
3 cups confectioners’ sugar
pinch of salt
1 tsp vanilla extract
1-2 tablespoons milk or heavy cream

Directions 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 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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