Chocolate and Peanut Butter Cupcakes

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For my latest bake, I decided on chocolate and peanut butter cupcakes. Cupcakes are so fun to make, especially these cupcakes, as there is a peanut butter surprise in the centre of each one. The combination of chocolate and peanut butter is just so delicious and so moreish. They’re a real treat in my family and always get eaten very quickly.

I came across this delicious recipe on Forever Baking website, however I did adapt the recipe slightly to fit with my own personal taste. In my recipe I doubled the ingredients for the cupcake mixture, as I was unsure of how many cupcakes the original recipe catered for and I also decided not to add the melted chocolate on top of the cupcakes, only because I felt there would be too much sweetness.

With regards to the peanut butter buttercream, there was far too much left over at the end and so next time I would try halving the ingredients of the original recipe. Hopefully this would prove to be the right amount. I have frozen the leftover buttercream, which should be okay in the freezer for up to 3 months.

The ingredients listed below are the exact amounts I used. I guess with a lot of recipes it’s trial and error when you’re unsure of the exact quantity.

My ingredients made 12 cupcakes in total.

Ingredients for chocolate cupcakes

200g self-raising flour

40g cocoa powder

280g caster sugar

a pinch of salt

80g unsalted butter, at room temperature

240ml whole milk

2 eggs

1/2 tsp vanilla extract

Ingredients for peanut butter buttercream

300g unsalted butter

120g peanut butter (I used smooth)

540g icing sugar

4 tbsp whole milk

Ingredients for extra decoration

12 mini Reese’s cups

Method

Preheat oven to 170°C

Put the flour, cocoa powder, caster sugar, salt and butter into a mixer or bowl and beat on slow speed until everything is combined.

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Whisk the milk, eggs and vanilla extract together in a jug, then slowly pour half into the flour mixture and combine on a high speed, getting rid of any lumps.

Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture until smooth. Do not overmix.

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Spoon the mixture into the paper cases until two-thirds full.

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Take 1/2 tsp of peanut butter and place in the centre of each cupcake.

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Push the peanut butter into the centre, but be careful not to push it all the way to the bottom.

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Bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when pressed. A skewer should come out clean when inserted into the centre.

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Leave the cupcakes to cool slightly before turning out onto a cooling rack to cool completely.

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Beat the peanut butter and butter together until smooth. Then add the icing sugar and milk and beat until all combined.

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Put the buttercream into a piping bag and pipe a swirl on top of each cupcake.

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For extra decoration, you can add a mini Reese’s cup on top of the buttercream.

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Your cupcakes are now ready to be enjoyed, with a delicious surprise in the centre. Happy eating!

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