Food & Wine
Chocolate peanut butter cupcakes
This dessert combines favourites peanut butter and chocolate into a cupcake form that no one will be able to resist.
Makes: 24
Ingredients:
- 1 ¾ cups of flour
- 1 teaspoon of bi-carb soda
- ¾ teaspoon of salt
- ⅔ cup of cocoa powder
- ⅔ cup of milk
- 170g of butter
- 2 cups of sugar
- 2 teaspoons of vanilla extract
- 3 eggs
Icing
- 340g of butter
- 1 ½ cups of no sugar, unsalted peanut butter
- ½ teaspoon of salt
- 3 cups of sifted icing sugar
- Mini peanut butter cups to top (optional)
Method:
- Preheat oven to 175°C. Line two 12 cupcake pans.
- In a bowl, whisk flour, bi-carb soda, and salt together.
- In another bowl, mix together cocoa and boiling water. Add milk and whisk together.
- In a standing mixer, paddle butter on medium-high speed.
- Add sugar and vanilla and beat. Once smooth, scrape down sides.
- Add eggs one at a time whilst mixing.
- Add one third of the flour and bi-carb soda mixture and mix.
- Add half the cocoa mix and combine.
- Continue for remaining mixtures until batter forms.
- Pour batter into lined muffin pan.
- Bake on the middle oven rack for 15 minutes. Rotate pans and cook for 10 more minutes or until cooked through.
- To make the icing,in your mixer, mix butter, peanut butter and salt.
- On low, mix the powdered sugar in.
- Switch to high and mix until creamy.
- Using a piping bag, top cupcakes with frosting.
- Add chocolate sauce and mini peanut butter cups if desired.
Related links:
Chocolate and peanut butter brownies