Chocolate Cupcakes with Peanut Butter Frosting
Moist chocolate cupcakes, covered in luscious peanut butter frosting! Its a classic combination!
Ingredients
Cupcakes
- 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
Frosting
- 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
Instructions
- 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.