If, like me, you’ve got a peanut butter lover in your life, why not treat them to my chocolate and peanut butter cupcakes? Or just treat yourself for that matter. I guarantee you will not be disappointed.
These cupcakes are probably one of my favourite recipes that I have come up with. They’re the perfect combination of chocolatey, peanut buttery goodness. They boast a hidden Reese’s peanut butter cup centre surrounded by dense chocolate cake, all topped off with smooth peanut butter icing and a drizzle of homemade chocolate ganache.
Find the recipe below!
For the cakes (makes 12):
- 4 oz unsalted butter or margarine (I use Stork margarine for all my bakes)
- 4 oz caster sugar
- 2 medium eggs
- 3 oz self raising flour
- 1 oz cocoa powder
- 6 peanut butter cups
For the butter cream:
- 8 oz icing sugar
- 3 oz Stork margarine
- 1 oz smooth peanut butter
Find my chocolate ganache recipe here!
- Line a baking tray with twelve cupcake cases and preheat oven to 190C fan, gas mark 5.
- Cream your butter and sugar together to a smooth consistency. Crack your eggs into a separate bowl and beat together using a fork, before adding them gradually to the creamed butter and sugar mixture.
- Sieve and fold your flour and cocoa powder into the mixture. Once all the flour has been thoroughly mixed in, you can begin to spoon your mixture into your cupcake cases. You want your cases to be about half full at this stage.
- Cut your peanut butter cups in half and place half a peanut butter cup in each case, before covering these with the rest of your mixture. The cases should be about three quarters full when you’ve finished.
- Place your cakes in the oven for about 15 minutes. When they are cooked you should be able to stick a knife in and pull it out clean (aside from peanut butter cup in this case!).
- Place the cakes on a wire rack to cool. When they are completely cool you can ice them!
To make your icing:
- Sieve your icing sugar into a bowl. Add in your margarine and peanut butter. Mix together using a wooden spoon. DO NOT use a electronic whisk straight away! You will have an icing sugar explosion on your hands. When your butter and icing sugar begins to clump together, you may use an electronic whisk to speed things up a bit.
- Pipe your icing on top of your cakes before adding a drizzle of chocolate ganache for that final finishing touch. Voila! Chocolatey, peanut buttery goodness.