Chocolate Peanut Frosting Cupcakes

Cupcake can be translated from English as “cake in a mug” (cup – mug, cake – cake). These little cakes were still made by English peasants and took them with them to the field work as a snack. Together with many other recipes, the “circle cakes” sailed across the ocean and ended up in America. Thanks to the Americans, they actually got their world fame. In one 796, the recipe modern kakpeyka was published in the book “American “to this day, this sweet dessert is attributed to American cuisine. Why are cupcakes so loved by everyone? First of all, they are much more porous and softer than muffins and muffins and look more like portioned cakes. Secondly, unlike a real cake, for they do not need separate utensils and cutlery – cupcakes prepared in paper cups and thanks to this they can be taken hands and do not get dirty. However, they look very smartly. Well, of course, these cakes are very fond of those who follow their figure, since they are usually less caloric than полноценный кусок торта. Time: 50 мин.Difficulty: easy Quantity: 14-15 pcs. The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Cupcakes

• 165 gr. butter, room temperature
• 2/3 Art. granulated sugar
• 2/3 Art. brown sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 tbsp. yogurt, shake, room temperature
• 0.5 tbsp. sour cream, room temperature
• 2 tbsp. l ground coffee
• 1 3/4 Art. flour
• 1 tbsp. quality cocoa powder
• 1.5 tsp soda
• 0.5 tsp salt
• Peanut frosting recipe attached
• Chopped salted peanuts, for decoration, optional

Peanut Glaze

• 1 tbsp. powdered sugar
• 1 tbsp. creamy peanut butter
• 5 tbsp. l (75 gr.) Butter, room temperature
• 3/4 tsp vanilla extract
• 1/4 tsp salt
• 1/3 Art. fat cream

Recipes with similar ingredients: butter, sugar, sugar brown, eggs, vanilla extract, yogurt, sour cream, coffee, premium flour, cocoa, Peanuts, powdered sugar, Peanut cream pasta

Recipe preparation:

1. Preheat the oven to 175 ° C. Insert into each recess of the mold for baking cupcakes special paper molds.
2. In the bowl of the electric mixer with with a spatula, mix the butter with high speed two types of sugar until a light and airy texture is obtained, it will take about 5 minutes Slow down to medium rpm, add eggs, one at a time, then add extract vanilla and mix thoroughly. In a separate bowl, whisk yogurt, sour cream and coffee. In another bowl, sift the flour, cocoa, soda and salt. With the mixer turned on at low speed, alternately after three runs mixture with yogurt and mixture with flour, alternating them between by yourself, start with a mixture with yogurt and end with a mixture with flour.
3. Stir until mixing. Stir the dough silicone spatula to make sure all ingredients completely mixed together.
4. Divide the dough into two cupcake tins (1 standard spoon for a set of ice cream ball for 1 cup in the form will be enough). Bake in the middle of the oven for 20-25 minutes, until until the toothpick inserted in the center of the cupcake is stay clean. Allow to cool for 10 min., Remove the cupcakes from the mold and wait for them to cool completely before covering them with icing.
5. Cover each cupcake with peanut glaze and sprinkle chopped peanuts (optional).

6. Peanut Glaze:

   In the bowl of an electric mixer, with a mounted spatula nozzle, put icing sugar, peanut butter, butter, vanilla extract and salt. Mix at moderately low speed until the consistency of the cream, periodically cleaning the walls of the silicone bowl shoulder blade. Add cream and whisk at high speed until the mixture will not become light and uniform.