Um, why didn't anybody tell me how freakin' cute mini cupcakes are? And that a simple recipe makes like 300? And that peanut butter chips are the most awesome creation ever? WHY? WHY WAS I NOT INFORMED?
Well, joke's on you. Because I figured it out all by myself last weekend! Thanks to the awesome host of Mystery Dish this month, who included peanut butter chips and buttermilk to the list of our secret ingredients. After much deliberation, I decided the best way to incorporate both into a recipe would be to create mini chocolate cupcakes topped with a whipped peanut butter ganache.
Oh yeah, whipped peanut butter ganache. That's a real thing. And it tastes like heaven. You have to try it. You have to try these cupcakes! I used my favorite chocolate cupcake recipe which is a very slight adaptation off of Jaclyn's recipe. It makes for the fluffiest, moistest chocolate cupcakes ever.
After topping them with the whipped peanut butter ganache, I also dipped them in a chocolate glaze, to sort of capture the essence of a Reese's peanut butter cup. Best decision ever. Maybe not for my thighs, but my tummy could not get enough of these poppable bites of deliciousness!
Mini Reese's Peanut Butter CupcakesYield: Approximately 4 1/2 dozen mini cupcakes
Ingredients:3/4 cup all-purpose flour1/2 cup unsweetened cocoa powder1/2 cup granulated sugar1/2 cup packed light brown sugar1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1/3 cup vegetable oil1/3 cup buttermilk1 large eggpinch of vanilla powder (or 1 teaspoon vanilla extract)1/3 cup hot water1/4 cup sour creamFor the peanut butter ganache:10 oz. peanut butter chips3/4 cup heavy creamFor the chocolate glaze:3 oz. milk chocolate chips2 teaspoons butter1 and 1/2 tablespoons hot water
Directions:Preheat oven to 350 degrees F. Line a 24-cup mini muffin tin with paper liners. Set aside.In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. Add oil, buttermilk, egg, and vanilla, and whisk together until well-combined. Stir in hot water. Then, whisk in sour cream.Pour batter into prepared liners, filling each liner about halfway full. Bake for 8 minutes. Let cool in tin for 5 minutes, then transfer to a wire rack to cool completely. Repeat process until all of the batter is used.To prepare the ganache, place peanut butter chips in a heat-safe bowl. In a small saucepan, heat heavy cream until simmering. Pour heated heavy cream over peanut butter chips and let sit for 2-3 minutes; then stir together until smooth and well-blended.Place ganache in refrigerator for 10-15 minutes or until it has thickened. Then, using an electric hand mixer, beat the ganache until fluffy and light in color. Transfer whipped ganache to a piping bag fitted with a round tip. Pipe a dollop of ganache onto each cooled cupcake.Place the cupcakes in the fridge while you prepare the chocolate glaze. Add chocolate chips, butter, and hot water to the bowl of a double boiler and stir occasionally until chocolate is completely melted.Dip the ganache on the cupcakes halfway into the glaze, letting the excess drip off.
Check out what the rest of the Mystery Dish gals cooked up this month!
1. Raspberry Lemon Sweet Roll Cake with Buttermilk Glaze - Baking a Moment
2. Twice Baked Zucchini Boat - Chelsea's Messy Apron
3. Buttermilk Panna Cotta with Raspberry Mint Compote - Blahnik Baker
4. Lemon-Raspberry Bundt Cake - I Dig Pinterest
5. Peanut Butter Chip Cookies - The Dessert Chronicles
6. Mini Coconut Cupcakes with Lemon Cream Cheese Frosting - I Want Crazy
7. Zucchini Noodles with Meat Mushroom Tomato Sauce - Joyfully Healthy Eats
8. Baked Wonton Cups Filled with Edamame Corn Salad - The Well Floured Kitchen
9. Easy 30 Minute Orange Rolls - Yummy Healthy Easy
10. BBQ Chicken Salad with Jalapeno Basil Ranch Dressing - The Pajama Chef
11. Mini Reese's Peanut Butter Cupcakes - Culinary Couture
12. Zucchini Muffins with Lemon Glaze - The Weary Chef
13. Lemon Bundt Cake - Chez CateyLou