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.
Method
Step 1
Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cup cake tin with 12 paper cupcake cases.
Step 2
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.
Step 3
Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.
Step 4
Stir in the rest of the flour and baking powder until smooth.
Step 5
Roughly chop most of the peanuts and stir into the mixture.
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.
Step 7
To decorate, mix together the butter, icing sugar and cocoa powder to make the buttercream.
Step 8
Spread the buttercream over the cupcakes, then top with the peanut butter. Decorate with peanuts for the final finishing touch.
Ingredients
For the cupcakes
- 150gButter (unsalted) (softened)
- 3Egg(s) (free range)
- 150gAllinson's Self Raising Flour
- 1 tspBaking powder
- 75gPeanuts (salted)
- 150gBillington's Unrefined Golden Caster Sugar
For the topping
- 100gSilver Spoon Icing sugar
- 25gCocoa powder
- 100gButter (unsalted) (softened)
- 4 tbspPeanut butter (smooth)
- Peanuts (to decorate)
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