- Prep Time: 05 mins
- Cook Time: 1 hr
- Total Cook Time: 1 hr 05 mins
- Difficulty Level: Medium
Ingredients Of Peanut Butter / Chocolate Cupcakes
- For the Cake:
- 150 g (5 1/2 oz) unsalted butter, chopped
- 115 g (4 oz) soft brown sugar
- 2 eggs
- 125 g (4 1/2 oz) crunchy peanut butter
- 125 g (4 1/2 oz) self-raising flour
- 30 g (1 oz) plain (all-purpose) flour
- 60 ml (2 fl oz) milk
- For the Frosting:
- 3 oz butter
- 6 oz icing sugar
- 1 oz cocoa powder (depending on how strong you want it)
- 1 tsp of water
- Roasted and cut (in small pieces) hazelnuts
- 1-2 bars of chocolate cut into small pieces
How to Make Peanut Butter / Chocolate Cupcakes
- For the Cake:
- 1.Preheat the oven to 180°C (350°F/gas mark 4). Line 18 flat-bottomed cake tray holes with paper cases.
- 2.Beat the butter and sugar together in a bowl with electric beaters until light and creamy.
- 3.Add the eggs, one at a time, beating well after each addition.
- 4.Add the peanut butter and beat until combined.
- 5.Fold in the sifted flours alternately with the milk until combined. (e.g add some flour then some milk then some flour etc).
- 6.Divide the mixture evenly among the cases.
- 7.Bake for 10-12 minutes, or until a fork (yes i test with a fork or knife) comes out clean when inserted into the center of a cake.
- 8.Transfer onto a wire rack to cool completely. While it cools make the icing.
- For the Frosting:
- 1.Beat 3 oz butter until soft. Sift in 6 oz icing sugar and up to 1 oz of cocoa, depending how strong you want the icing.
- 2.Add 1 tbsp boiling water and beat until well blended.
- 3.Put in a pipe (if you have one, or you can simple spread) then gently sprinkle over some roasted hazelnuts and some chocolate pieces
- 4.NOTE: You can make cupcakes from any of your favorite chocolate bars, just swap the peanut butter for the same grams of that chocolate bar and include it in the topping!
