Chocolate Peanut Butter Minicakes

So, I know it's been awhile since I posted. This weekend has been crazy! My brother-in-law Brian came out to visit. (It's the hubby's birthday and it was a surprise from us to him!) Since he's been out here, it's pretty much been non-stop shenanigans and I haven't had much time to bake. However, my friend Lauren requested these specifically and how can I say no? I'm just sorry it took so long to get it up. 

Cupcakes

Ingredients:

Whoops. Completely forgot to put the cocoa

powder in the photo! Trust me, you need that

for chocolate cakes.

1 c. sugar

1 1/2 c. all-purpose flour

1/2 c. cocoa powder

1 tsp. baking soda

1 tsp. salt

1/2 c. oil

1 egg

1 tsp. vanilla extract

1/2 c. buttermilk

1/2 c. hot coffee

In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda and salt.

Add remaining ingredients (keep coffee aside). Beat with electric mixture for 1 minute. Stop the mixer and scrape down the sides and bottom of mixing bowl with rubber spatula making sure to incorporate all the ingredients. (It should be thicker than normal... {That;s what she said.})

Add coffee slowly while mixing for one more minute until smooth. 

Fill cake cups to 2/3 full. Bake at 350 degrees for 15-20 minutes for regular sized cupcakes or 10-15 minutes for minicakes or until toothpick inserted comes out clean. 

Before oven time.

After about 10 minutes in the 

cupcake tanning booth

Peanut Butter Buttercream 

Ingredients:

1/2 c. Crisco Shortening

1/2 c. Peanut butter

1 tsp. butter flavoring (optional)

1 tsp. vanilla extract

5-6 c. powdered sugar

1 tsp. meringue powder

In large mixing bowl, cream shortening, peanut butter, butter flavoring and vanilla extract until creamy. (As I say with all buttercream, it may take a few minutes of mixing, scraping, mixing, scraping. You will want the consistency to be similar to the consistency of sour cream) 

Gradually add the powdered sugar, scraping down the sides as needed, until thick, creamy consistency is reached. (If having a problem getting the thick consistency needed for frosting the minicakes, add meringue powder and mix again. Then add more powdered sugar as needed. )

Frost the cakes with the buttercream. If you use creamy peanut butter, it will probably be easier to frost them with a frosting bag and tip. I used the Reese's Miniatures to top mine with, but you can also use Reese's Pieces or anything you like. 

I thought these were super rich, so I recommend a glass of milk. They were pretty decadent though, if I do say so myself. I actually have had requests to do these again at work. Try not to eat too many at once. Let me know what you think!