Name: Chocolate peanut butter cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: serving
Cuisine: Bake
Ingredients: 180 ml flour sifted; 60 ml cocoa powder sifted; 125 ml caster sugar sifted; 10 ml Baking powder; 5 ml Vanilla essence; 80 g butter melted; 2 eggs; 125 ml milk; 200 g butter softened; 250 ml peanut butter; 500 ml icing sugar sifted; 15 ml Vanilla essence; 80 ml cream; 125 ml cream; 300 g dark chocolate chopped; 30 ml honey; 10 ml vanilla essence

Recipe Disclaimer

Tap for method

Ingredients (17)

180 ml	flour — sifted
60 ml	cocoa powder — sifted
125 ml	caster sugar — sifted
10 ml	Baking powder
5 ml	Vanilla essence
80 g	butter — melted
2	eggs
125 ml	milk
200 g	butter — softened
250 ml	peanut butter
500 ml	icing sugar — sifted
15 ml	Vanilla essence
80 ml	cream
125 ml	cream
300 g	dark chocolate — chopped
30 ml	honey
10 ml	vanilla — essence

Tap for ingredients

Method:

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.