Mini Chocolate Peanut Butter Cupcakes

Ingredients:

Chocolate cake

• 1 and 1/4 tbsp. confectionery flour (finely ground wheat flour with a low protein content of 8 - 10%)
• 1/2 cup cocoa powder
• 1 teaspoon of baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 150 g butter, room temperature
• 1.5 cups granulated sugar
• 3 large eggs
• 1/2 cup kefir
• 1 tsp vanilla extract
• 1/2 cup hot strong coffee

Peanut filling

• 120 g butter, room temperature
• 1 tbsp. peanut butter
• 1 and 1/4 cups sifted powdered sugar

Ganache cream

• 120 g semi-sweet chocolate, coarsely chopped
• 1/2 cup heavy cream
• 1 cup chopped roasted peanuts

Preparation:

1. Preheat oven to 160°C. Line three 12-cup baking pans with paper liners.
2. Prepare the dough: Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl three times. Beat butter and sugar with a mixer on high speed for 15 seconds.
   
   Add the eggs one at a time, beating in between. Then continue beating until the mixture has tripled in size and becomes stiff, about 6 more minutes.
   
   Reduce mixer speed to low and, while continuing to mix, gradually add one-third of the flour mixture, then the kefir and vanilla extract, then the remaining flour mixture. Then add the hot coffee and finally the remaining flour mixture.
3. Fill the molds halfway with batter and place in the oven. Bake for 25 minutes. Check for doneness after the time has elapsed. mini cupcakesPress down on the surface until it feels springy. Remove the cupcakes from the oven and cool completely.
4. Prepare the filling: Beat the butter and peanut butter with a mixer at medium speed until smooth. Reduce the mixer speed to low and, while continuing to beat, gradually add the powdered sugar. Increase the mixer speed to high and continue beating until smooth and fluffy, 3 to 5 minutes.
5. Fill a piping bag fitted with a medium-sized round tip with frosting. Then insert the tip into the top of the cupcake and fill each cupcake with frosting, approximately 1.5 tablespoons.
6. Prepare the ganache cream: Pour the chocolate into a bowl. Heat the cream in a small saucepan. Pour the hot cream over the chocolate and let it sit for 1 minute, then whisk until smooth. Cool the cream for 10 minutes.
7. Dip the cupcakes in ganache cream and sprinkle chopped peanuts on top. Place the cupcakes in the refrigerator and chill for 20 minutes, until the ganache has set.