MINI PEANUT BUTTER CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 24 servings
Number Of Ingredients 15
Steps:
- Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F using the convection setting, if available. Line a 24-cup mini muffin pan with paper liners. Combine the butter, cocoa powder and 1/4 cup water in a microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in the brown sugar.
- Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, whisk the buttermilk, egg and vanilla; stir into the batter until just combined but don't overmix.
- Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cupcakes spring back when touched, about 20 minutes. Let cool in the pan 5 minutes, then transfer to a rack to cool completely.
- Make the topping: Bring the cream to a simmer in a small saucepan, then pour over the peanut butter chips in a bowl and let stand until the chips melt, about 5 minutes. Whisk until smooth. Refrigerate until the topping is set, about 10 minutes, then beat with a mixer until fluffy. Transfer to a pastry bag with a 1-inch round tip and pipe peaks onto each cupcake. Place in the freezer while you make the glaze.
- Make the glaze: Put the butter, chocolate and 3 tablespoons hot water in a small, deep microwave-safe bowl, cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes. Whisk until smooth. Dip the frozen peaks of each cupcake into the glaze, letting the excess drip off. Refrigerate until set, about 5 minutes.
Nutrition Facts : Calories 256 calorie, Fat 14 grams, SaturatedFat 10 grams, Cholesterol 34 milligrams, Sodium 118 milligrams, Carbohydrate 28 grams, Fiber 1 grams, Protein 4 grams, Sugar 20 grams
MINI PANDA CUPCAKES
These chocolate mini cupcakes are decorated as little panda bears. The proportions work best for mini cupcakes.
Provided by barbara
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h40m
Yield 36
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease one 24-cup mini muffin tin and one 12-cup mini muffin tin or line cups with paper liners.
- Sift cocoa powder into a large bowl and add 5 tablespoons boiling water. Stir into a thick paste, adding more water, 1 tablespoon at a time, if needed. Add 3/4 cup butter and 3/4 cup plus 2 tablespoons sugar and beat with an electric mixer until smooth and creamy. Beat in eggs one at a time, beating well after each addition, until batter is smooth.
- Mix flour and baking powder in a bowl and stir into the batter until well combined. Spoon batter into the prepared mini muffin cups using an ice cream scoop, filling each 2/3 to the top.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick comes out clean, 10 to 12 minutes. Allow to cool in muffin tin for a few minutes; transfer to wire rack and cool completely, about 30 minutes.
- Combine cream cheese and 1/4 cup butter in a bowl; beat with an electric mixer until well combined. Mix in vanilla extract. Stir in confectioners' sugar gradually.
- Frost each cupcake with a layer of white frosting. Pour white sparkling sugar into a small bowl and dunk each frosted cupcake into the sugar, so the frosting is evenly covered.
- Place 2 chocolate chips into the middle of each cupcake for the eyes with the pointy side facing the cupcake. Place 1 chocolate chip with the pointy side pointing down for the nose, like an upside-down triangle. Make a mouth with 3 chocolate sprinkles in the shape of an anchor. Place 2 chocolate chips on top of the cupcakes for the ears.
- Roll fondant into tiny balls for the eyes, smaller than the mini chocolate chips, and stick 1 half piece of chocolate sprinkle into each ball for the pupils. Glue eyes onto the 2 eye chocolate chips with some frosting.
Nutrition Facts : Calories 135 calories, Carbohydrate 14.8 g, Cholesterol 35.9 mg, Fat 8.2 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 4.9 g, Sodium 52.6 mg, Sugar 10 g
MINI PANDA CUPCAKES
These chocolate mini cupcakes are decorated as little panda bears. The proportions work best for mini cupcakes.
Provided by barbara
Categories Chocolate Cupcakes
Time 1h40m
Yield 36
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease one 24-cup mini muffin tin and one 12-cup mini muffin tin or line cups with paper liners.
- Sift cocoa powder into a large bowl and add 5 tablespoons boiling water. Stir into a thick paste, adding more water, 1 tablespoon at a time, if needed. Add 3/4 cup butter and 3/4 cup plus 2 tablespoons sugar and beat with an electric mixer until smooth and creamy. Beat in eggs one at a time, beating well after each addition, until batter is smooth.
- Mix flour and baking powder in a bowl and stir into the batter until well combined. Spoon batter into the prepared mini muffin cups using an ice cream scoop, filling each 2/3 to the top.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick comes out clean, 10 to 12 minutes. Allow to cool in muffin tin for a few minutes; transfer to wire rack and cool completely, about 30 minutes.
- Combine cream cheese and 1/4 cup butter in a bowl; beat with an electric mixer until well combined. Mix in vanilla extract. Stir in confectioners' sugar gradually.
- Frost each cupcake with a layer of white frosting. Pour white sparkling sugar into a small bowl and dunk each frosted cupcake into the sugar, so the frosting is evenly covered.
- Place 2 chocolate chips into the middle of each cupcake for the eyes with the pointy side facing the cupcake. Place 1 chocolate chip with the pointy side pointing down for the nose, like an upside-down triangle. Make a mouth with 3 chocolate sprinkles in the shape of an anchor. Place 2 chocolate chips on top of the cupcakes for the ears.
- Roll fondant into tiny balls for the eyes, smaller than the mini chocolate chips, and stick 1 half piece of chocolate sprinkle into each ball for the pupils. Glue eyes onto the 2 eye chocolate chips with some frosting.
Nutrition Facts : Calories 135 calories, Carbohydrate 14.8 g, Cholesterol 35.9 mg, Fat 8.2 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 4.9 g, Sodium 52.6 mg, Sugar 10 g
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