Mini Coffee Cupcakes with Peanut Butter Frosting

Ingredients:

Coffee muffins

• 2.5 cups all-purpose flour, plus extra for dusting pans
• 0.5 heaped teaspoon of baking powder
• 0.5 tsp of soda
• 1/4 teaspoon salt
• 1 cup sour cream
• 1/4 cup dry instant espresso
• 220 g softened butter + extra for greasing the pans
• 1.5 cups of sugar
• 2 eggs + 2 yolks
• 1 tsp vanilla extract

Glaze

• 110 g softened butter
• 0.5 cup creamy peanut butter
• 1 cup powdered sugar
• Special equipment: stand mixer and 4 rectangular mini muffin pans (170g each)

Preparation:

1. Preheat oven to 170°C.
2. Grease the molds with butter and dust with flour. In a small bowl, combine the flour, baking powder, baking soda, and salt. Separately, whisk together the sour cream and espresso until completely combined.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy. Add the eggs and vanilla extract and beat until smooth. On low speed, beat in half the flour mixture. Mix well. Add half the sour cream and mix. Repeat with the remaining flour and sour cream. Pour the batter into the prepared pans, filling them halfway. Bake for 40 minutes or until a toothpick inserted into the cake comes out clean. Cool in the pans for 10 minutes. Remove from the pans and cool on a wire rack.

4. Glaze:

   
   Beat the butter and peanut butter with a mixer on medium-high speed until smooth. Add the powdered sugar and beat until smooth.
   
5. Frost the cupcakes with peanut butter glaze.