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
- 40 g cocoa powder
- 95 g plain flour
- 1/2 tsp bicarbonate of soda
- 3/4 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 100 g caster sugar
- 100 g light brown sugar
- 80 ml vegetable oil
- 2 tsp vanilla extract
- 120 ml buttermilk
- 75 g unsalted butter room temperature
- 250 g creamy peanut butter
- 120 g icing sugar
- 80 ml double cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- For the cupcakes: 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.
- For 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.