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
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
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.
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.
Spoon the mixture into the paper cases until two-thirds full.
Take 1/2 tsp of peanut butter and place in the centre of each cupcake.
Push the peanut butter into the centre, but be careful not to push it all the way to the bottom.
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.
Leave the cupcakes to cool slightly before turning out onto a cooling rack to cool completely.
Beat the peanut butter and butter together until smooth. Then add the icing sugar and milk and beat until all combined.
Put the buttercream into a piping bag and pipe a swirl on top of each cupcake.
For extra decoration, you can add a mini Reese’s cup on top of the buttercream.
Your cupcakes are now ready to be enjoyed, with a delicious surprise in the centre. Happy eating!