Chocolate peanut butter cupcakes

By Drum Digital
13 March 2015

The picture says it all; you’ll have to make it to satisfy your curiosity.

Makes: 10

Preparation: 15 min

Cooking: 20 min

Cupcakes

180 ml (¾ c) flour, sifted

60 ml (¼ c) cocoa powder, sifted

125 ml (½ c) castor sugar, sifted

10 ml (2 t) baking powder, sifted

5 ml (1 t) vanilla essence

80 g butter, melted

2 eggs

125 ml (½ c) milk

Peanut butter cream

200 g butter, softened

250 ml (1 c) peanut butter

500 ml (2 c) icing sugar, sifted

15 ml (1 T) vanilla essence

80 ml (? c) cream

Chocolate glaze

125 ml (½ c) cream

300 g dark chocolate, finely chopped

30 ml (2 T) honey

10 ml (2 t) vanilla essence

Preheat the oven to 180 °C and line a muffin pan with paper cups.

1. Cupcakes: In a mixing bowl combine all the sifted dry ingredients and make a well in the centre of the mixture.

2. Combine the vanilla, butter, eggs and milk in a jug and add it to the flour mixture, mixing until just combined.

3. Spoon the batter into the prepared muffin cups and bake for 20 minutes or until cakes are baked through.

4. Peanut butter cream: Cream butter and peanut butter until fluffy in a mixing bowl. Add the icing sugar and continue mixing until well blended.

5. Add essence and 60ml (¼ c) cream. Blend until moistened. Beat at high speed until frosting is smooth and fluffy. Add more cream if needed.

6. Pipe frosting onto cooled cupcakes.

7. Chocolate glaze: In a small saucepan over medium heat, warm the cream until hot, but not boiling.

8. Place chocolate pieces in a glass bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes or until chocolate has melted. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the honey and essence. Allow to cool for about 10 minutes.

8. Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a bit.

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