Peanut butter and chocolate cupcakes

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It has been a long time since I’ve had a minute to write a new blog. It has been a tad chaotic here. I have gone into partnership with one of my friends, Leanne, who is also one of my sugarcraft students. We haveĀ opened our own Sugarcraft school! Everything happened really quickly! From making the decision, getting the funding and then literally building our kitchen and classroom from scratch!

It has been really hard work but I love it! I have space to work on my cakes and we can teach what we what, when we want!

This little recipe is a personal favourite of mine. As I’ve mentioned before I’m not a fan of cupcakes but this one I like. The peanut butter frosting is absolutely divine!

The combination of soft, rich chocolate sponge and the salty, sweet peanut buttercream is very reminiscent of Reese’s Peanut Buttercups. Naughty but nice!

Ingredients

  • Cupcakes
  • 110g butter
  • 225g caster sugar
  • 2 large eggs, free range
  • 150g self-raising flour
  • 75g plain flour
  • 50g good quality cocoa powder
  • 120ml milk
  • 1 tsp good quality vanilla extract
  • Peanut Butter Frosting
  • 150g icing sugar
  • 140g peanut butter (smooth is easier for piping)
  • 50g butter
  • 1 tsp good quality vanilla extract
  • a splash of milk
  1. Preheat oven to 180C/160C fan
  2. line a muffin tin with cupcake cases
  3. The cupcakes are made with the all in one method so shove everything in a bowl and mix together until you have a smooth batter.
  4. Use an ice-cream scoop to portion the mixture into the cupcake cakes
  5. Bake for 20-25 minutes.
  6. Allow to cool completely before icing.
  7. To make the buttercream beat all the ingredients together and mix until lovely and smooth. You may need to add a touch more milk if the icing is a little on the stiff side.