Mini Chocolate Cupcakes with Peanut Butter Mousse Frosting
Serves: 20
 
Ingredients
  • ¼ cup natural unsweetened cocoa powder
  • ½ cup boiling water
  • ¼ cup unsalted butter, softened
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup plus 3 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • Peanut Butter Mousse Frosting (recipe follows)
Instructions
  1. Preheat oven to 375°. Line 20 wells of a 24-well mini muffin pan with mini baking cups.
  2. In a small bowl, whisk together cocoa powder and ½ cup boiling water until cocoa dissolves and mixture is smooth.
  3. In a large bowl, beat together butter and sugar at high speed with a mixer until light and fluffy, approximately 2 minutes. Beat in egg and vanilla extract.
  4. In a medium bowl, whisk together flour, baking powder, and salt. Beat flour mixture into butter mixture. Beat in cocoa mixture at low speed until incorporated.
  5. Using a levered 1-tablespoon scoop, portion batter into prepared wells of muffin pan.
  6. Bake until a wooden pick inserted in centers of cupcakes comes out clean, approximately 12 minutes. Let cupcakes cool completely before removing from pan.
  7. Place Peanut Butter Mousse Frosting in a piping bag fitted with a large open-star tip (Wilton #1M). Pipe a frosting rosette onto each cupcake.
  8. Serve immediately, or place in an airtight container, refrigerate, and serve within 3 days. Let come to room temperature before serving.
Recipe by TeaTime Magazine at https://teatimemagazine.com/mini-chocolate-cupcakes-with-peanut-butter-mousse-frosting/