Mini Chocolate & Peanut Butter Cupcakes

Here is possibly one of the best things you could make in your kitchen. I made these little cupcakes for a potluck I had at work. Along with these, I made Vanilla Cupcakes with Buttercream Frosting, I'll post that recipe soon. That night I made over 68 mini cupcakes. It took three hours and by the end I was so tired, and full from taste testing those delicious little things, as you should do. The batter for these Chocolate Peanut Butter cupcakes are almost like a brownie. Then when you take a bite and get the creamy peanut butter, it's like you just took a bite out of heaven. A heaven that is covered in chocolate and dipped in peanut butter. 

If you like brownies and peanut butter and you love when they come together, you must make these. My only regret is that I gave them all to my coworkers and saved none for myself. Selfish? Yes, but that doesn't matter when it comes to sweet delectable desserts!

Here is a sneak peek a the vanilla cupcakes I also made. So many cupcakes!

Mini Chocolate & Peanut Butter Cupcakes
Baking Bites


Ingredients:
1 1/2 cups all purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 1/3 cup sugar
2 large eggs
1/2 cup vegetable oil
1 tablespoon warm water
3 tablespoons instant coffee
1 teaspoon vanilla
24 miniature peanut butter cups, unwrapped

Directions:

1. Preheat oven to 350º.
2. Line a 24-cup mini cupcake pan with paper liners.
3. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. 
4. In a large bowl, whisk together sugar, egg, and vegetable oil. 
5. In a small bowl, stir together water, instant coffee, and vanilla; then add to sugar mixture. 
6. Whisk flour mixture into the bowl with the sugar, mixing just until everything is combined and no streaks of lour remain. Place a little less than 1 tablespoon of batter into each cup of the prepared muffin pan. Place an unwrapped miniature peanut butter cup into the center of each cup, pressing down gently. Top with batter, just enough to cover the peanut butter cup. It is better to have some batter leftover than to overfill your muffin pan. The cavities should be approximately 3/4 full or slightly more. 
7. Bake for 11-13 minutes, until cake batter is set. 
8. Allow cupcakes to cool completely on a wire rack. 

Makes 24 mini cupcakes.