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Peanut butter and chocolate cupcakes

  • Total Time

    55m
    • Prep Time

      30m
    • Bake Time

      25m
  • Serves

    12


This recipe for peanut butter and chocolate cupcakes combines two wonderful flavours for a really rich, indulgent treat.

Method

  1. Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cup cake tin with 12 paper cupcake cases.

  2. Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.

  3. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.

  4. Stir in the rest of the flour and baking powder until smooth.

  5. Roughly chop most of the peanuts and stir into the mixture.

  6. Spoon some of the mixture into each cupcake case. Bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool completely before decorating.

  7. To decorate, mix together the butter, icing sugar and cocoa powder to make the buttercream.

  8. Spread the buttercream over the cupcakes, then top with the peanut butter. Decorate with peanuts for the final finishing touch.

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

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