Dark chocolate espresso mocha cupcakes, creamy peanut butter frosting and Valrhona perles.
Peanut butter frosting (adapted from The Cake Book by Tish Boyle)
200g creamy peanut butter
56g unsalted butter
1 tsp vanilla extract
340g icing sugar
1. In the bowl of an electric mixer, using the paddle attachment, beat peanut butter and butter at med speed until well blended. Add vanilla extract, beat until smooth.
2. On low speed, add the icing sugar in three additions, alternating it with the milk in two additions.
3. Increase speed to med-high and beat until fluffy, about 1 min.
Cookies and Cream Cupcakes!
I followed this recipe but tweaked it a little bit. :)
Mini Chocolate Chip Cupcakes with Chocolate Fudge Frosting!