Peanut Butter Mochi Cupcakes

I am not a fan of mochi, but when Nadia posted the recipe for these Mochi Cupcakes (given to her by our friend, Wanda), I decided to give it a try - only because my kids love mochi.

And because I don't like an (bean paste) I decided to use a peanut butter filling instead.

I baked both regular size and mini cupcakes, and for both sizes I found that the filling got a little too hot, causing some of the cupcakes to get holes in the top.

So I made more peanut butter filling to use as frosting to cover up any holes.

I thought the cupcakes were good - very peanut buttery, but I'm still not a fan of mochi.

My kids, however, loved them and were asking for them every day after they came home from school.

If you like mochi, give this recipe a try!

Mini Peanut Butter Mochi Cupcakes (recipe slightly adapted from Yoo Eatz)

Ingredients:

• 1 16-oz. box Mochiko rice flour
• 1 1/4 c sugar
• 1 t baking powder
• 1/4 t salt
• 3 eggs
• 1 1/2 c milk
• 3/4 c vegetable oil
• 2 t vanilla extract

Filling/frosting:

• 1 c creamy peanut butter
• 1/2 c butter, softened
• 3 T milk
• 2 c confectioners sugar

Directions:

• Preheat oven to 375ºF. 
• Combine all ingredients except filling/frosting ingredients in a large bowl and set aside.
• Combine all filling/frosting ingredients (add more milk if necessary to get desired consistency) in a separate medium bowl.  Set aside half of the mixture to frost the cupcakes.
• Fill each cup of a prepared muffin pan halfway, then add a tablespoon full of the peanut butter filling.
• Add more cupcake batter so each cup is about 3/4 full.
• Bake for 17-20 minutes (or 8-10 minutes for mini cupcakes).
• Cool before frosting.