Oh there’s never too much peanut butter and hence the cupcake!
This is also a 3 part cupcake. First the mini peanut butter cookie, then the Peanut butter cupcake and lastly the peanut butter buttercream frosting.
I used the recipe from Sally’s Baking addiction for the mini peanut butter cookies and i halved the recipe but you can use the entire proportions for a few extra cookies 😉 (there’s never too many cookies!)
This is also a 3 part cupcake. First the mini peanut butter cookie, then the Peanut butter cupcake and lastly the peanut butter buttercream frosting.
I used the recipe from Sally’s Baking addiction for the mini peanut butter cookies and i halved the recipe but you can use the entire proportions for a few extra cookies 😉 (there’s never too many cookies!)
Ingredients
Mini peanut butter cookies
- Flour- 90gm
- Baking powder – 1/2 teaspoon
- Egg – 1
- Dark brown sugar – 50gm
- Sugar – 30gm
- Peanut Butter – 80 gm
- Butter – 50gm
- Vanilla extract – 1/2 teaspoon
Peanut Butter Cupcakes
(makes about 12)
- Flour – 110gm
- Dark Brown sugar – 80 gm
- Sugar – 20gm
- Eggs – 2 large
- Butter – 100gm
- Peanut Butter (creamy) – 100gm
- Milk – 90ml
- Baking Powder – 1 teaspoon
- Vanilla extract – 1 teaspoon
Peanut butter buttercream frosting
- Butter – 100gm
- Peanut butter (creamy) – 75gm
- Icing sugar – 250 -300gm
- Vanilla extract – 1/2 teaspoon
- Milk (optional)
Method
Mini Peanut Butter Cookies
- Cream the butter, brown sugar and white sugar until nice fluffy.
- Cream in the peanut butter and add in egg and beat using either a electric blender or a spatula or a long wooden spoon.
- Add the vanilla and sift in and mix the flour, baking powder until completely combined.
- Cool the dough for about 30-45 minutes.
- Preheat the over to about 180 degrees celsius.
- Roll the dough into small balls using the palms of your hand.
- Dip a fork in flour and press it on the cookie dough ball.
- Bake for about 8-10 minutes and let it cool on a cooling rack.
Here are the mini beauties!!! The whole place smelled gorgeous once they were out of the oven!
Peanut Butter Cupcakes:
- Preheat the oven and line the muffin tin with cupcake liners.
- Cream the butter, brown sugar and white sugar until light and fluffy.
- Cream in the peanut butter.
- Beat in one egg at a time until light and airy.
- Beat in the vanilla extract.
- Sift in the dry ingredients (flour and baking powder) mix well.
- Add the milk lastly for a better consistency.
Fill in the cupcake liners to about 2/3rd and bake for about 18 minutes. Check from 15 minutes. Poke with a tooth pick to see if cooked through.
Once baked let them cool for a while. Meanwhile make the frosting!
Once baked let them cool for a while. Meanwhile make the frosting!
Peanut buttter Buttercream frosting
- Cream the butter until light and fluffy, cream in the peanut butter.
- Beat in icing sugar in small batches so as to mix thoroughly.
- If needed add a dash of milk for the right consistency!
Now that everything is ready!
Frost away the cupcakes and top them with a mini peanut butter cookie each and if you want you can sprinkle a bit of melted dark chocolate to complete it !!!!
Frost away the cupcakes and top them with a mini peanut butter cookie each and if you want you can sprinkle a bit of melted dark chocolate to complete it !!!!
Happy Baking
xoxo
xoxo