Thursday, 25 August 2016

Peanut Butter and Chocolate Cupcakes



If you’re a fan of peanut butter and if you’re like me and try to encorpoate it into pretty much anything and everything, then these super simple cupcakes should be the next thing you (attempt?) to bake! They’re pretty foolproof and don’t take much work, or washing up! 

I did bake mine in a cupcake maker which means that you get the same size cupcakes and the same density amongst the batch which is nice if you’re looking to take photos or present them to other people. If you don’t really care about the aesthetics, just follow the recipe below and oven instructions... You’ll be thanking me later! 

 


Cakes (make approx 12-15)
115g Butter 
75g Caster sugar
40g Brown sugar
2 eggs Medium
115g Self-raising flour
2 tbsp crunchy or smooth peanut butter (i used smooth for a fluffier texture!)

Method - Preheat oven to 180°C, 160°C fan, Gas mark 4.



 Place all the ingredients in a mixing bowl and beat with a wooden spoon 2–3 minutes until well mixed. Place dessertspoons of the mixture in 12 paper cases or greased bun tins.
Bake for around 20 minutes until soft and springy to touch. Cool on a wire tray.





Icing:
50g Chocolate chips to sprinkle
110g Butter, softened
250g Smooth Peanut Butter
250g Icing sugar
3 tablespoons milk, as needed

Method - Place butter and peanut butter into a bowl and beat with an electric mixer. Gradually mix in icing sugar. When it starts to thicken, incorporate milk 1 tablespoon at a time until all the sugar is mixed in and the frosting is thick and spreadable. Beat until fluffy, about 3 minutes. When the cakes are cool, pipe the icing onto the cakes and sprinkle with Chocolate Chips. I also added a tbsp of Reeces topping to the icing to give it a chocolatey look!