Mini Peanut Butter Cupcakes

Ingredients:

Cupcakes

• 160 g unsalted butter, cut into pieces
• 0.5 cup cocoa powder
• 1 and 1/3 cups dark brown sugar
• 1 and 1/3 cups premium flour
• 0.5 tsp baking powder
• 1/4 teaspoon of baking soda
• 0.5 tsp salt
• 1/3 cup of sour milk or kefir
• 1 large egg, room temperature
• 1 tsp vanilla extract

Topping

• 0.5 cups heavy cream
• 1 package (280 g) peanut butter granules

Glaze

• 1 tbsp unsalted butter
• 170 g milk chocolate, finely chopped

Preparation:

1. Position the oven rack on the middle shelf and preheat to 175°C (350°F) using the convection setting (if available). Line a 24-cup muffin pan with paper liners.
2. Bake cupcakes:
   
   In a medium microwave-safe bowl, combine the butter, cocoa powder, and 1/4 cup water. Cover with plastic wrap and microwave until the butter is melted, about 2 minutes. Stir, then add the brown sugar.
3. In a large bowl, combine the flour, baking powder, baking soda, and salt. Stir in the warm butter mixture. In another bowl, combine the buttermilk, eggs, and vanilla extract; fold into the batter to evenly distribute the ingredients, but do not overmix.
4. Divide the batter evenly among the prepared cupcake liners, filling each about three-quarters full. Bake until the cupcakes spring back when lightly pressed, about 20 minutes. Let cool in the pans for 5 minutes, then transfer to wire racks to cool completely.
5. Prepare the topping:
   
   In a small saucepan, bring the cream to a simmer, then pour it over the peanut butter pieces in a bowl and let it sit until melted, about 5 minutes. Stir until smooth. Refrigerate until the topping sets slightly, about 10 minutes, then beat with an electric mixer until fluffy.
6. Transfer to a piping bag fitted with a 2.5 cm round tip and pipe the topping onto each cupcake. Place the cupcakes in the freezer while you prepare the frosting.
7. Prepare the glaze:
   
   Combine the butter, chocolate, and 3 tablespoons of hot water in a small, deep microwave-safe bowl. Cover with plastic wrap and microwave on 50% power until the chocolate melts, about 2 minutes. Stir until smooth.
8. Dip the frosted tops of each cupcake into the icing, allowing any excess to drip back into the icing. Refrigerate until completely set, about 5 minutes.