Chocolate Mini Cupcakes w/PB Cream Cheese Frosting

1
Jessica S

By
@jmsqueglia

A very easy dark chocolate cake recipe passed on from my great aunt. Always served simply with some kind of peanut butter glaze or icing. The hint of coffee heightens the intensity of the chocolate. It's the only chocolate cake I will eat!

Rating:
★★★★★ 1 vote
Serves:
24
Prep:
5 Min
Cook:
15 Min

Ingredients

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CAKE:

1 c
flour
1 c
sugar
1/2 c
cocoa powder, unsweetened
1 tsp
baking powder
1/2 tsp
baking soda
1/4 tsp
salt
1 c
espresso or coffee, brewed and hot
3 Tbsp
butter, melted
1 large
egg, beaten
1 tsp
vanilla extract

FROSTING:

8 oz
cream cheese, softened
1/3 c
peanut butter
1 tsp
vanilla extract
3 c
powdered sugar, sifted

GARNISH

semi-sweet mini chocloate chips or chocolate covered espresso beans

How to Make Chocolate Mini Cupcakes w/PB Cream Cheese Frosting

Step-by-Step

  • 1Preheat oven to 350 degrees. Line 24 mini muffin cups with paper liners.
  • 2In medium-large bowl sift together all the dry ingredients. Whisk in all the wet ingredients into the dry, leaving the egg until last(as not to cook the egg with the hot coffee). Batter will be runny.
  • 3Fill each cupcake liner 3/4 full. Bake at 350 degrees for 10-15 minutes. Test cupcakes, starting at 10 minutes, with toothpick until it comes out clean. Remove from pan and let cool completely.
  • 4To make frosting, beat together cream cheese, peanut butter, and vanilla until smooth and creamy. Add powdered sugar slowly and beat until fully incorporated and fluffy.
  • 5Pipe or spread frosting on cupcake and top with mini chocolate chips or chocolate covered espresso beans.
  • 6*This recipe may also be made into 12 regular-sized cupcakes- adjusting baking time to 15-20 minutes, or an 8"-9" round/square cake- grease and flour cake pan and adjust baking time to 25-30 minutes.

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About Chocolate Mini Cupcakes w/PB Cream Cheese Frosting

Course/Dish: Cakes
Other Tag: Quick & Easy




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