{Recipe} Mini Mocha Cupcakes with Peanut Butter Frosting

I have great house mates this year. They are a bunch of fun-loving, wonderful and clean people. It is a very nice feeling to know that you will wake up safe every morning and that you will greet a friendly face at any time of the day. This time, the house is packed full with foodies so the once in a blue moon ‘House Dinners’ are always great meal-time gatherings over fabulous food.

This time I made these little babies – Mini Mocha Cupcakes with Peanut Butter Frosting. They all loved it and I guess it is a recipe worth sharing. Be warned that it is super sinful. Try to stop yourself from gorging.

I dare you to.

Mini Mocha Cupcakes with Peanut Butter Frosting

Original recipes from Foodness and Joy the Baker

Makes 13 mini cupcakes

Chocolate Cake:

1/4c sugar

1c self-raising flour

1/2c cocoa powder

3/4tsp baking powder

1/2tsp salt

1 egg

1/2c sour milk (1/2c milk + 2tsp lemon juice)

1/4c butter, melted

2tsp vanilla extract

Coffee liquid (2tsp coffee powder + 1/2c boiling water)

Preheat oven to 180 degrees Celsius. Sift flour, baking powder, cocoa powder, salt into mixing bowl. Add sugar, egg, sour milk, butter and vanilla extract and beat with mixer on medium until thoroughly combined. Add coffee liquid and mix well. Batter should have no lumps and have a silky shiny sheen to it. Arrange small patty pans onto muffin tray. Pour batter into patty pans and bake in oven for 15-20 minutes or until toothpick comes out clean. Let cool on wire rack. In the mean time, prepare your frosting!

Peanut butter frosting:

3/4c peanut butter (I used crunchy)

1/4c powdered sugar (more if you like it stiff but it’ll send you into a sugar high)

1Tb milk

Beat peanut butter, sugar and milk until thoroughly mixed and creamy with mixer on medium high setting. Make sure that the sides are scraped (you don’t want to waste any of this goodness). Fill piping bag and pipe frosting on cooled cupcakes.

Happy baking!