Do you remember my Caramel Peanut Butter Cupcakes? Well I haven't been able to get over how good the peanut butter frosting was. I am not even a huge peanut butter fan, but this peanut butter frosting is my new favorite recipe! It's sweet, salty, peanut butter deliciousness. So when I signed up to make mini chocolate cupcakes for an event at my church, I couldn't resist making another batch of this frosting to top the mini cupcakes. These mini chocolate peanut butter cupcakes are dangerously good. Enough said.
1 cup butter, softened
1 cup sugar
1 1/2 cups flour
1 1/2 tsp. baking powder
4 tbsp. Cocoa powder
1/2 cup buttermilk
1 tsp. vanilla extract
Preheat the oven to 350 degrees F.
Cream butter and cocoa powder until completely combined.
Add sugar and beat well.
Add eggs and vanilla.
Add baking powder and half of flour.
Add buttermilk and combine.
Add remaining flour and mix until combined.
Fill lined mini cupcake tins 2/3 full. (I put the batter into a gallon sized plastic bag, cut the tip of the bag off, and pipe the batter into the cupcake tins.) Do not overfill the cupcake tins!
Bake for 12 minutes, or until inserted toothpick comes out clean.
Remove from pan and allow to cool completely.
PEANUT BUTTER FROSTING
6 tbsp. butter (room temperature)
2 1/2 cups powdered sugar
1/2 tsp. salt1 cup creamy peanut butter
1/2 tsp. vanilla
Milk to achieve desired consistency (about 1/2 cup)
Cream butter and peanut butter.
Add vanilla and salt.
Gradually add powdered sugar by 1/2 cup, alternating with splash of milk until desired consistency is achieved.
Frost cooled cupcakes.
Melt baking chocolate to drizzle on the top of cupcakes. Sprinkle with mini chocolate chips.
yields 5 dozen mini frosted cupcakes