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55Total Time
30Prep Time
25Bake Time

Peanut butter and chocolate cupcakes

About the bake

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

55Total Time
30Prep Time
25Bake Time


  1. Step 1:

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

  2. Step 2:

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

  3. Step 3:

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

  4. Step 4:

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

  5. Step 5:

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

  6. Step 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. Step 7:

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

  8. Step 8:

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


  • For the cupcakes

    • 150g Butter (unsalted) (softened)
    • 3 Egg(s) (free range)
    • 150g Allinson's Self Raising Flour
    • 1 tsp Baking powder
    • 75g Peanuts (salted)
    • 150g Billington's Unrefined Golden Caster Sugar
  • For the topping

    • 100g Silver Spoon Icing sugar
    • 25g Cocoa powder
    • 100g Butter (unsalted) (softened)
    • 4 tbsp Peanut butter (smooth)
    •  Peanuts (to decorate)

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