Mini Peanut Butter Cupcakes
Serves: approximately 48
 
Ingredients
  • 6 tablespoons unsalted butter, softened
  • ¾ cup granulated sugar
  • ⅓ cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • ¾ cup whole milk, room temperature
  • ⅓ cup mini chocolate chips
  • Peanut Butter Frosting (recipe follows)
Instructions
  1. Preheat oven to 350°. Line wells of a 48-well mini-muffin pan with mini baking cups.
  2. In a large bowl, beat together butter and sugar with a mixer at medium speed until light and fluffy, approximately 4 minutes, stopping to scrape sides of bowl. Add peanut butter and vanilla extract, beating at medium-low speed until smooth and well combined, stopping to scrape sides of bowl. Add egg, beating until smooth.
  3. In a medium bowl, whisk together flour, baking powder, and salt. With mixer at low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition and stopping frequently to scrape down bottom and sides of bowl. Fold in mini chocolate chips. Using a 2-teaspoon levered scoop, divide batter among wells of prepared pan.
  4. Bake until cupcakes are lightly browned and a wooden pick inserted in centers comes out clean, 10 to 12 minutes. Let cupcakes cool completely before removing from pan.
  5. Place Peanut Butter Frosting in a piping bag fitted with a large open-star tip (Ateco #824). Placing tip perpendicular to cupcake tops, pipe frosting rosettes onto cupcakes.
Recipe by TeaTime Magazine at https://teatimemagazine.com/mini-peanut-butter-cupcakes/