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

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.

From The Cafe Sucre Farine

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