Chocolate cupcakes with peanut butter frosting. Need I entice you more??
As I said in my Fudge Ripple Monster Bars post, I’ve gone from being a peanut butter hater to an “I want to try it in everything” kinda girl. So a few weeks ago when I really fancied baking some chocolate cupcakes (which is like everyday, am I right?) I thought what better topping than peanut butter??
Chocolate and peanut butter is a pretty classic combination anyway, but I was super chuffed with how these turned out. The chocolate cupcakes were super moist, and really chocolatey – no bland flavours here! The peanut butter frosting was the star turn though, as it was a bit salty and savoury in some ways which perfectly balanced out the cupcake.
The big news with this post however, is that I’ve decided to delve into the world of video recipes with this being my first try! I won’t lie, it’s SO much harder than it looks to film each step of the process so please be kind. I hope it helps to see the process in motion rather than just reading the recipe. Somehow I managed to lose the focus on my camera part of the way through, but thankfully the important bits are clear.
Anyway, I hope you like the new style! I’ll definitely make another video recipe soon, but for now the full recipe is below:
Chocolate Cupcakes with Peanut Butter Frosting + Video!
Yield: 12 Cupcakes
42g cocoa powder
95g plain flour
1/2tsp bicarbonate of soda
3/4tsp baking powder
2 large eggs, room temperature
100g caster sugar
100g light brown sugar
80ml vegetable oil
2tsp vanilla extract
75g unsalted butter, room temperature
250g creamy peanut butter
120g icing sugar
80ml double cream
1tsp vanilla extract
Firstly, preheat your oven to Gas Mark 4/180C and line 2 muffin pans with 12 muffin cases.
To make the cupcakes whisk the cocoa powder, flour, bicarb, baking powder and salt together in a large bowl until combined then set aside. In a medium bowl whisk the eggs, caster sugar, brown sugar, oil and vanilla together until combined. Pour half of the wet ingredients and half of the buttermilk into your dry ingredients. Gently stir until combined. Repeat with the remaining wet ingredients and buttermilk, and stir until just combined. The batter will be thin, do not overmix.
Spoon the batter into the muffin cases, filling about 2/3 of the way full. Then bake in the oven for 18-20 minutes, until a cake tester comes out clean and they spring back when pressed.
Leave the cupcakes to completely cool on a wire cooling rack.
To make the frosting, using an electric whisk beat the butter on a high speed for about 1 minute until smooth and creamy. Add the peanut butter and mix until combined. Then add the icing sugar, double cream, vanilla extract and salt. Beat on a low speed and then slowly increase to a high speed and beat for one minute.
You can then add more icing sugar or cream to your taste, depending on whether you want to thicken or thin the frosting.
Using a piping tip of your choice, pipe rosettes onto the cooled cupcakes.
I’m finally back in the blogging world – huzzah!! What with moving, having no internet for a month and the craziness of the festive period; blogging has had to take a back seat! I’m back with a good un’ though in the form of Salted Caramel & Chocolate Cupcakes – I mean, is there a better combination??
This is such a decadent treat, its perfect for the over-indulging that’s bound to happen this Christmas. It’s also really simple to make whilst still looking pretty professional – the perfect treat to serve your guests!
The chocolate cupcakes are deliciously rich and very chocolatey considering the small amount of cocoa powder. The buttermilk keeps the cake nice and moist even though it is on the slightly denser side. I found they baked perfectly to time too!
But the frosting, now thats the real star of the show. Its’s just so damn good. I had to restrain myself from eating it out of the bowl!! Its deliciously thick, and so salty – its basically what dreams are made of. Its really simple to make, and if you start making it while the cupcakes are still in the oven the 15 minute cool time doesn’t seem long at all!
I added about 2-3 additional tablespoons of double cream to thin the frosting a little when mixing, so I could pipe it onto the cupcakes. Its a pretty versatile recipe and you can make it as thin/thick or salty as you want!
For the decorations I used Lily O’Brien’s Salted Caramel Chocolates and they were amazing!! Though a tadge expensive I admit…the pretty packaging drew me in!
Anyway, I think I’ve said the word caramel enough now…on with the recipe!
Firstly, pre-heat the oven to Gas Mark 4/180C and line muffin tins with 12 cases.
Whisk the cocoa powder, flour, bicarb, baking powder and salt together in a large bowl until combined, then set aside. In a medium bowl; whisk the eggs, caster sugar, brown sugar, oil and vanilla together until completely smooth.
Pour half of the wet ingredients into the dry, and then half of the buttermilk. Whisk gently, only about 5 whisks. Then add the remaining wet ingredients and the buttermilk. Again, whisk until just combined - the batter will be a little thin!
Spoon the mixture into the muffin cases about two thirds full each and bake for 18-21 minutes.
Once baked, put the muffins onto a wire rack to completely cool.
For the frosting, melt the butter in a small pan. Once melted add the sugar and cream, stirring constantly over a medium heat until the sugar has dissolved. Add the salt, and allow the caramel to bubble for three minutes full minutes. The remove from the heat, and allow to slightly cool - roughly around 15 minutes. Do not place in the fridge!
Using a hand mixer, beat the powdered sugar in a few cups at a time until you reach your desired consistency. Add a little more cream if you'd like the frosting thinner, and add more salt if desired.
Pipe the frosting onto your cooled cupcakes and add sea salt flakes/chocolate decorations as you wish!
Maple and pecan is one of my absolute favourite flavour combinations, so when I saw these maple & pecan cupcakes in the Primrose Bakery Book I knew I had to try them. Especially now that Autumn is in full swing, it seemed like the perfect cupcake to enjoy with a mug of tea in front of the fire.
These cupcakes are a breeze to make, without even the need for an electric whisk! I made these completely by hand and the sponge was light and moist and the frosting super smooth. The caramelised pecans may be the only hurdle, as even experienced bakers can have trouble when sugar has a mind of its own!
For these cupcakes I actually made the caramel twice, as I kept the first batch on the heat slightly too long and it seized. But with caramel perseverance is key – and watching your pan like a hawk! You want to keep it on the heat just until all the sugar is dissolved and its a light golden brown colour. The caramel will harden quickly, so you’ll need to have your pecans already prepared on baking paper, to aid the pouring process.
The sponge begins with the creaming method, followed by the addition of maple syrup and then the eggs. At this point the mixture is unsurprisingly very wet and therefore can look a little curdled. But never fear, as once the flour has been folded in the whole mixture is beaten well until its a smooth consistency.
The mixture makes the perfect amount for 10 American sized cupcakes – muffins to us English folk – and the frosting recipe makes enough for a generous heap on each! The chopped walnuts in the sponge, coupled with the smooth maple frosting and crunchy caramel decoration makes for an excellent combination in these maple & pecan cupcakes!
If ever you wanted the perfect Birthday Cake recipe, this is it. Its creamy, spongy and packed full of vanilla! With your first mouthful you’re instantly transported back to jelly & ice cream and playing rounds of pass the parcel. The cupcakes almost taste like an old-school ice cream which is always a good thing, right?
The sprinkles are the starring role in these cupcakes and for that matter you need to be careful which ones you buy! ‘Funfetti’ is very much an American dessert and our hundreds and thousands or standard sprinkles just don’t cut it. Our sprinkles bleed into the batter, and give you a tie-dye effect that doesn’t look nearly as fun! These tie-dye sprinkles are called non-pareils, and are made into little balls.
What you do want, is edible confetti or jimmies (pretzel rods covered in candy). In the UK, these are much harder to find but thankfully I found a saviour in the form of the website Sugar Shack. Hooray! Here you can buy a ridiculous amount of sprinkles in all manner of shapes – so expect christmas themed funfetti cakes in a few months!! If you do want to recreate the recipe, the sprinkles that I used are here.
So, now that you know more than enough about the different types of sugar sprinkle (who knew right?!), on with the recipe!