Peanut Butter Mini Cupcakes

Courtesy of "Cupcakes" . Excerpted by permission of Thunder Bay Press. All rights reserved.

Peanut Butter Mini Cupcakes

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    Scant 2/3 cup unsalted butter, chopped 1/4 cup all-purpose flour
    1/2 cup brown sugar 1/4 cup milk
    2 eggs 1/2 cup hazelnut spread, softened (for hazelnut and peanut butter frosting)
    1/2 cup crunchy peanut butter 1/3 cup crunchy peanut butter (for hazelnut and peanut butter frosting)
    1 cup self-rising flour 2 x 2 1/4-ounce chocolate coated candy bars, chopped (for hazelnut and peanut butter frosting)


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    • 1

      Preheat the oven to 350º F.  Line 18 flat-based mini muffin cups with paper liners.

    • 2

      Beat the butter and sugar together in a bowl with electric beaters until light and creamy.  Add the eggs, one at a time, beating well after each addition.  Add the peanut butter and beat until combined.  Fold in the sifted flours alternately with the milk until combined.

    • 3

      Divide the mixture evenly among the paper liners.  Bake for 10-12 minutes, or until a toothpick comes out clean when inserted into the center of a cake.  Transfer onto a wire rack to cool completely.

    • 4

      To make the hazelnut and peanut butter frosting, combine the hazelnut spread and peanut butter.  Spread the frosting over each cake and decorate with a piece of candy bar.

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