Skip to main content

Peanut butter and chocolate cupcakes

0 Reviews

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
12Serves
Easy

Method

  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.

Ingredients

  • For the cupcakes

    • 150g Butter (unsalted) (softened)
    • 3 Egg(s) (free range)
    • 150g Self-raising white flour
    • 1 tsp Baking powder
    • 75g Peanuts (salted)
    • 150g Billington's Unrefined Golden Caster sugar
  • For the topping

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

Great recipes and more at BakingMad.com

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.