Google Plus Facebook Pinterest Twitter

Chocolate & Peanut Butter Cupcakes

Posted 15/09/2014 by Rebecca Cannon

Peanutbutter Chocolate Cupcakes x 200

Chocolate & Peanut Butter Cupcakes

Makes 12 Cupcakes

You will need :
110g (4oz) unsalted butter
110g (4oz) caster sugar
110g (4oz) self-raising flour
1 tsp baking powder
2 large free range eggs
1tsp pure vanilla extract
2tbsp of really good cocoa powder

Method :
Preheat the oven to 180ºC (160ºC Fan Oven / 350 F / Gas Mark 4) and line a 12 hole muffin tray with cases. Cream the butter with the sugar, then beat in the eggs, one at a time, and the vanilla. Finally sift in the flour, baking powder and cocoa, fold until you have a smooth batter. Spoon the mixture into the cake cases and bake for about 15-18 minutes, or until the tops are risen and pale gold.

For the Topping :
75g unsalted butter (room temperature)
175g icing sugar (sifted)
100g smooth peanut butter
2-3tbsp whole milk

Method :
Mix together the icing sugar and butter, add in the peanut butter and combine, slowly introduce the milk until you have a piping consistency. Use a piping bag or spoon to top the cooled cupcakes… top with a Reese’s peanut butter cup, enjoy!

Leave a Reply