Chocolate peanut butter cupcakes



Ingredients 19
Servings 10
Time 15 mins

Ingredients

  • 180
    ml
    flour (sifted)
  • 60
    ml
    cocoa powder (sifted)
  • 125
    ml
    castor sugar (sifted)
  • 10
    ml
    baking powder (sifted)
  • 5
    ml
    vanilla essence
  • 80
    g
    butter (melted)
  • 2
    eggs
  • 125
    ml
    milk
  • Peanut butter cream
  • 200
    g
    butter (softened)
  • 250
    ml
    peanut butter
  • 500
    ml
    icing sugar (sifted)
  • 15
    ml
    vanilla essence
  • 80
    ml
    cream
  • chocolate glaze
  • 125
    ml
    cream
  • 300
    g
    dark chocolate (finely chopped)
  • 30
    ml
    honey
  • 10
    ml
    vanilla essence
 

Method

20 mins
 

Preheat the oven to 180°C and line a muffin pan with paper cups.

1. Cupcakes: In a mixing bowl combine all the sifted dry ingredients and make a well in the centre of the mixture.

2. Combine the vanilla, butter, eggs and milk in a jug and add it to the flour mixture, mixing until just combined.

3. Spoon the batter into the prepared muffin cups and bake for 20 minutes or until cakes are baked through.

4. Peanut butter cream: Cream butter and peanut butter until fluffy in a mixing bowl. Add the icing sugar and continue mixing until well blended.

5. Add essence and 60ml (¼ c) cream. Blend until moistened. Beat at high speed until frosting is smooth and fluffy. Add more cream if needed.

6. Pipe frosting onto cooled cupcakes.

7. Chocolate glaze: In a small saucepan over medium heat, warm the cream until hot, but not boiling.

8. Place chocolate pieces in a glass bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes or until chocolate has melted. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the honey and essence. Allow to cool for about 10 minutes.

9. Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a bit.

 

Read more on: cupcakes  |  chocolate  |  peanut butter
 

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