On a whim, I made mini cupcakes this weekend. I had no idea or plan for their future (how irresponsible of me, bringing a cupcake into this cruel world without a plan!). I only knew that, with my love and compassion, I would give them a good home. In my belly. And everyone else’s I live with.
Piping frosting onto a mini cupcake seemed like a waste. I mean, that frosting process takes forever and, on a mini cupcake, it’s gone in one or two bites. So there I was, standing in front of a huge family of naked mini cupcakes, when it dawned on me: I have peanut butter candy coating. And the gears started turning. Everybody loves Reese’s Cupcakes, right? (Yes) Why? Because chocolate and peanut butter go together like… well, two things that are perfectly made for one another.
And from that moment on, I knew my destiny. Or rather knew the destiny of my cute lil naked mini cupcake brownie things. I shall coat thee with peanut butter, I exclaimed! And it was good.
No, but really. These are a long lost cousin of truffles and cake pops. There’s no addition of cream cheese or frosting, so the caloric value is much lower and, because they were baked in mini cupcake tins, there is no need for balling and rolling dough (which is the most tedious part of cake pops and truffles, if you ask me). And, to boot, they tasted like a soft, brownie version of a Reese’s Cupcake. Boom. Magic.
Cook time: 18-22 minutes Total time: 30 minutes Yield: 48 mini cupcake brownies
Calories per serving: 60
- 1 box Devil’s Food Cake Mix
- 1 can La Croix, Sparkling Water, or Diet Coke
- 1 1/2 cups Peanut Butter Melting Candy
- 1 teaspoon Canola Oil
- Combine cake mix and can of La Croix/Sparkling Water/Diet Coke in a large bowl and mix well. **Do not add butter, oil, or eggs if using this method. The carbonation in the water/soda will substitute for those ingredients and cause the batter to rise. If you would prefer the traditional route, feel free to bake as directed on the back of the box, and ignore the carbonated beverage addition**
- Use an ice cream scooper (great size!) to spoon into a mini-muffin tin and bake as directed.
- Once done baking, melt peanut butter candy coating in the microwave for 90 seconds and stir. The coating should be easily stirred, and most if the chunks will dissolve upon a minute or two of stirring.
- Add Canola Oil and continue stirring. If numerous hard chunks remain, nuke it for another 15 seconds and stir again.
- Place mini muffins on a sheet of parchment paper and spoon peanut butter coating on top of each muffin, using the back end of the spoon to move the coating around so that it just begins to drip down the sides.
- Refrigerate for 30 minutes and serve (with ice cream?).