Chocolate Peanut Butter Mini Cupcakes || Gracefult Kitchen

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Chocolate Peanut Butter Mini Cupcakes

Noodles

Natural peanut butter lends texture and bold peanut flavor to these mini cupcakes with peanut butter frosting. Add chocolate shavings and chopped peanuts to give these tasty two-bite cupcakes extra flavor and texture.

Ingredients

¾ cup whole-wheat pastry flour
⅔ cup granulated sugar
½ cup cocoa powder
½ teaspoon baking soda
½ teaspoon instant espresso powder
¼ teaspoon salt
⅔ cup neutral oil, such as canola or avocado
½ cup whole-milk plain strained (Greek-style) yogurt
½ cup whole buttermilk
1 teaspoon vanilla extract
1 large egg, at room temperature
¾ cup unsalted smooth natural peanut butter
½ cup unsalted butter, softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract
Pinch of salt
Chopped unsalted roasted peanuts for garnish (optional)
Bittersweet chocolate curls for garnish (optional)

Description

To prepare cupcakes: Preheat oven to 350°F. Coat 2 (24-cup) mini muffin tins with cooking spray, or line with paper liners.
Whisk flour, granulated sugar, cocoa, baking soda, espresso powder and 1/4 teaspoon salt together in a large bowl until combined and free of lumps.
Whisk oil, yogurt, buttermilk, vanilla and egg together in a medium bowl until combined. Gently stir the oil mixture into the flour mixture until just combined. Scoop about 1 tablespoon batter into each prepared muffin cup.
Bake the cupcakes, in batches if necessary, until a wooden pick inserted in the centers comes out clean, 10 to 12 minutes. Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, about 15 minutes.
Meanwhile, prepare frosting: Beat peanut butter and butter with an electric mixer on high speed until smooth, about 2 minutes. Beat in confectioners' sugar, vanilla and salt until blended and creamy, about 2 minutes.
Frost the cooled cupcakes. Garnish with chopped peanuts and chocolate curls, if desired.