Peanut butter and chocolate cupcakes - recipe

Ingredients

Recipe , Chocolate , Peanut butter , Cupcake

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1

Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cup cake tin with 12 paper cupcake cases.
2
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.

For this step you'll need:
- 150g Butter (unsalted) softened
- 150g Unrefined golden caster sugar
3
Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.

For this step you'll need:
- 3 Egg(s) (free range)
4
Stir in the rest of the flour and baking powder until smooth.

For this step you'll need:
- 150g Self-raising white flour
- 1tsp Baking powder
5
Roughly chop most of the peanuts and stir into the mixture.

For this step you'll need:
- 75g Peanuts to decorate
6

Spoon some of the mixture into each cupcake case. Bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool completely before decorating.
7
To decorate, mix together the butter, icing sugar and cocoa powder to make the buttercream.

For this step you'll need:
- 100g Butter (unsalted) softened
- 100g Icing sugar
- 25g Cocoa powder
8
Spread the buttercream over the cupcakes, then top with the peanut butter. Decorate with peanuts for the final finishing touch.

For this step you'll need:
- 4 tbsp Peanut butter (smooth)
- Peanuts to decorate

⇐ Peanut butter and jelly cupcakes

Orange cupcakes ⇒