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Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
Active Time:20 minsTotal Time:55 minsServings:24Jump to Nutrition Facts
Active Time:20 minsTotal Time:55 minsServings:24
Active Time:20 mins
Active Time:
20 mins
Total Time:55 mins
Total Time:
55 mins
Servings:24
Servings:
24
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCupcakes¾cupwhole-wheat pastry flour⅔cupgranulated sugar½cupcocoa powder½teaspoonbaking soda½teaspooninstant espresso powder¼teaspoonsalt⅔cupcanola oilorother neutral oil½cupwhole-milk plain strained (Greek-style) yogurt½cupwhole buttermilk1teaspoonvanilla extract1large egg, at room temperatureFrosting¾cupunsalted smooth natural peanut butter½cupunsalted butter, softened1cupconfectioners’ sugar1teaspoonvanilla extractPinch of saltChopped unsalted roasted peanuts for garnish (optional)Bittersweet chocolate curls for garnish (optional)
Cook Mode(Keep screen awake)
Ingredients
Cupcakes
¾cupwhole-wheat pastry flour
⅔cupgranulated sugar
½cupcocoa powder
½teaspoonbaking soda
½teaspooninstant espresso powder
¼teaspoonsalt
⅔cupcanola oilorother neutral oil
½cupwhole-milk plain strained (Greek-style) yogurt
½cupwhole buttermilk
1teaspoonvanilla extract
1large egg, at room temperature
Frosting
¾cupunsalted smooth natural peanut butter
½cupunsalted butter, softened
1cupconfectioners’ sugar
Pinch of salt
Chopped unsalted roasted peanuts for garnish (optional)
Bittersweet chocolate curls for garnish (optional)
DirectionsTo prepare cupcakes:Preheat oven to 350°F. Coat 2 (24-cup) mini muffin tins with cooking spray, or line with paper liners.Whisk flour, granulated sugar, cocoa, baking soda, espresso powder and 1/4 teaspoon salt together in a large bowl until combined and free of lumps.Whisk oil, yogurt, buttermilk, vanilla and egg together in a medium bowl until combined. Gently stir the oil mixture into the flour mixture until just combined. Scoop about 1 tablespoon batter into each prepared muffin cup.Bake the cupcakes, in batches if necessary, until a wooden pick inserted in the centers comes out clean, 10 to 12 minutes. Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, about 15 minutes.Photographer: Jen Causey, Food Stylist: Emily Nabors HallMeanwhile, prepare frosting:Beat peanut butter and butter with an electric mixer on high speed until smooth, about 2 minutes. Beat in confectioners' sugar, vanilla and salt until blended and creamy, about 2 minutes.Photographer: Jen Causey, Food Stylist: Emily Nabors HallFrost the cooled cupcakes. Garnish with chopped peanuts and chocolate curls, if desired.Equipment2 (24-cup) mini muffin tinsOriginally appeared: EatingWell.com, April 2023
Directions
To prepare cupcakes:Preheat oven to 350°F. Coat 2 (24-cup) mini muffin tins with cooking spray, or line with paper liners.Whisk flour, granulated sugar, cocoa, baking soda, espresso powder and 1/4 teaspoon salt together in a large bowl until combined and free of lumps.Whisk oil, yogurt, buttermilk, vanilla and egg together in a medium bowl until combined. Gently stir the oil mixture into the flour mixture until just combined. Scoop about 1 tablespoon batter into each prepared muffin cup.Bake the cupcakes, in batches if necessary, until a wooden pick inserted in the centers comes out clean, 10 to 12 minutes. Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, about 15 minutes.Photographer: Jen Causey, Food Stylist: Emily Nabors HallMeanwhile, prepare frosting:Beat peanut butter and butter with an electric mixer on high speed until smooth, about 2 minutes. Beat in confectioners' sugar, vanilla and salt until blended and creamy, about 2 minutes.Photographer: Jen Causey, Food Stylist: Emily Nabors HallFrost the cooled cupcakes. Garnish with chopped peanuts and chocolate curls, if desired.Equipment2 (24-cup) mini muffin tins
To prepare cupcakes:Preheat oven to 350°F. Coat 2 (24-cup) mini muffin tins with cooking spray, or line with paper liners.
Whisk flour, granulated sugar, cocoa, baking soda, espresso powder and 1/4 teaspoon salt together in a large bowl until combined and free of lumps.
Whisk oil, yogurt, buttermilk, vanilla and egg together in a medium bowl until combined. Gently stir the oil mixture into the flour mixture until just combined. Scoop about 1 tablespoon batter into each prepared muffin cup.
Bake the cupcakes, in batches if necessary, until a wooden pick inserted in the centers comes out clean, 10 to 12 minutes. Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, about 15 minutes.
Meanwhile, prepare frosting:Beat peanut butter and butter with an electric mixer on high speed until smooth, about 2 minutes. Beat in confectioners' sugar, vanilla and salt until blended and creamy, about 2 minutes.
Frost the cooled cupcakes. Garnish with chopped peanuts and chocolate curls, if desired.
Equipment
2 (24-cup) mini muffin tins
Originally appeared: EatingWell.com, April 2023
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Nutrition Facts(per serving)209Calories15gFat16gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
