If you like the combination of peanut butter and chocolate, but find Reece's peanut butter cups too sickly, these chocolate and peanut butter cupcakes are for you. A light cocoa and peanut butter sponge is topped with a mix of chocolate and the nutty stuff. They're a perfect blend of richness, creaminess and nuttiness.
Prep Time30 minutesmins
Cook Time20 minutesmins
Total Time50 minutesmins
Course: Afternoon Tea
Cuisine: British
Keyword: chocolate, chocolate cake, cupcakes, party food, peanut butter
Set the oven to 180℃ (160℃ fan, 350℉, Gas 4) and line a tin of 12 muffin holes with cupcake cases.
Cream the peanut butter, sugar and butter together until the mixture is fluffy and light in colour.
75 g peanut butter, 75 g unsalted butter, 75 g light brown sugar
Beat in the eggs, one by one, then follow with the vanilla extract.
2 eggs, 1 tsp vanilla extract
Sift in the flour, baking powder and cocoa powder and stir until everything is just incorporated.
130 g wholemeal flour, 25 g cocoa powder, 1 tsp baking powder
Finally stir in the milk.
4 tbsp sour milk
Divide the batter between the twelve cupcake cases. They should be about three quarters full.
Bake for 20 minutes when they should be well risen and firm to the touch. If you're not quite sure, test with an inserted skewer. If it comes out more or less clean, they're done.
Leave to cool for five minutes, then turn out onto a wire rack to cool completely.
While the cakes are cooling, make the peanut butter icing.
Icing (Frosting)
In a small heavy bottomed pan, place the chocolate, butter and milk. Place over a gentle heat and wait for the chocolate and butter to melt. Once melted, give a good stir.
100 g dark chocolate, 25 g unsalted butter, 4 tbsp milk
Meanwhile beat the icing sugar into the peanut butter until the mixture is smooth.
75 g peanut butter, 1 tbsp icing sugar
Pour the melted chocolate into the peanut butter and beat together until you have a smooth icing.
Spread a good tablespoonful over each cupcake. You need to work fairly quickly as the icing sets as it cools. If you prefer to pipe the icing on, do that instead.
Decorate with chocolate coated peanuts if liked.
Notes
You can use milk chocolate instead of dark chocolate if you prefer, but omit the icing sugar or it will be way too sweet.To make a cheat's version of sour milk, stir half a teaspoon of lemon juice into the milk and leave it for five minutes prior to use.You’ll find additional tips and info about this recipe in the main body of the post.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.