If you Love Peanut Butter, You Will *Love* This Recipe!

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Now this is absolute heaven. If you like chocolate and if you like peanut butter, then this one is definitely for you! These Chocolate and Peanut Butter cupcakes are absolutely divine and did not last two minutes in my house.

The Peanut butter frosting on these, well; I could have eaten the whole bowl in one go!! But I refrained; kinda.


I started with a basic chocolate cupcake mixture which were perfect in just 20 minutes cooking time. Don't over fill your cupcake cases; I do 1 spoonful in each case! This recipe should make 12 cupcakes but if you have a lot extra left over then just fill an extra case and make an extra cupcake! ~ Or just eat the leftovers out of the bowl...







Ingredients for the Cake mixture

150g Unsalted Butter at room temp
150g Caster Sugar
3 Eggs
150g Self-Raising Flour
40g Cocoa Powder
Drop of Vanilla Essence
1Tbsp Milk

Ingredients for the Buttercream Frosting

250g Unsalted butter at room temp
250g Icing Sugar
2 Tsp cocoa powder
3Tbsp Peanut butter (I used Sunpat smooth as it has a very wet, smooth texture)
A dash of milk

Extras
1 Pack of 3 Reese's peanut butter cups or a small bar of milk chocolate




Cupcake Method

Pre heat the oven to 160/140oC Fan Oven, and put the cases into a 12 hole cupcake tray.

Start by beating together the butter and sugar, do this for as long as you can until it is light, white and fluffy; regularly scraping the sides of the bowl. This will give you a nice airy light sponge.

Crack in the eggs one at a time and beat the into the mixture. Remember to scrape the side of the bowl regularly throughout the whole process to make sure everything is nice and combined and nothing is stuck to the bottom. 

Gradually and slowly mix in the flour and cocoa powder until combined.

Finally stir through the Vanilla Essence and the milk.

Divide the mixture evenly into the cases using desert spoons.

Place in the oven to bake for 20-25 minutes. Mine were perfect at 20 minutes. If you stick a skewer into the cupcakes and it comes out clean then they are done. They should also be nice and spongey and not too firm or crispy on top.

Remove them from the oven and carefully remove them from the tray and place them in a cool area until they are completely cool.

While they are cooling you can make the Buttercream frosting...


Butter Cream Method

Start by beating the butter so it's smooth. 

Gradually add the icing sugar, I never bother to sift this as the lumps are beaten out anyway. Add the Cocoa powder too.

Scrape the sides of the bowl again and then beat in the peanut butter.

Gradually add a dash of milk until you get a desired texture. I added about 2 Tsp's.

Only when the cupcakes are completely cooled should you ice them, otherwise it will just melt and run off of the cupcakes. 

Use a piping bag with a desired nozzle and pipe on the frosting. I start in the middle and work outwards using a star nozzle to get a nice swirl.

I finished my cupcakes off with a small dollop of melted Reese's Peanut butter cups but you can use any milk chocolate if desired.

Enjoy X




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