Chocolate & Peanut Butter Creme Cupcakes

This last week Fork and Pixel turned one so to celebrate, I thought I would share my ‘signature bake’ chocolate and peanut butter creme cupcakes which I usually bake as a big 8″ cake for friends birthdays. The recipe is an amalgamation of a Reece’s chocolate cake recipe that is my favourite chocolate sponge as it’s not too rich or heavy and an adapted icing that I have changed over the years after stumbling across the original via blog SugarLaws.

Double the cake mixture to make two 8″ or 20cm round sandwich sponges, bases lined with parchment circles and bake in tight fitting pans (as the mix will leak otherwise) for 35-45 mins.

Chocolate and peanut butter cupcake

Chocolate & Peanut Butter Creme Cupcakes

  • Servings: 12-13
  • Print

Ingredients

For the cake:
200g light brown sugar
60ml vegetable or rapeseed oil
1/2 tsp vanilla extract
1 large egg
120ml brewed coffee (still warm)
150g self raising flour
1 tsp bicarbonate of soda
1/2 tsp salt
1/2 tsp baking powder
38g unsweetened cocoa powder
120ml whole milk

For the peanut butter creme:
130g peanut butter (not the crunchy or natural kind)
60g unsalted butter, cut into pieces, softened
300g icing sugar
150ml double cream

Preheat the oven to 170c or gas mark 3 and line a muffin pan with paper cases.

Mix the oil and sugar until well combined. Add the eggs, salt and vanilla extract and mix thoroughly.

Once the coffee is warm but not hot, add it to the sugar mixture. Sift together the baking powder, baking soda flour and cocoa powder.

Add half the dry ingredients to the batter, and then add half of the milk. Add the other half of the dry ingredients and then the remaining milk. Whisk briefly to combine, and carefully pour the batter into the muffin cases tapping them to eliminate air bubbles in the batter.

Bake for 10-15 minutes until a skewer comes out clean. Move to a cooling rack until completely cold.

To make the icing, beat the peanut butter and the butter with 150g icing sugar and set aside.

In a separate bowl, whip the double cream with 150g of icing sugar until the whipped cream forms stiff peaks. Add the whipped cream to the rest of the frosting and beat until combined. Scoop the icing into a piping bag fitted with a large star nozzle and pipe swirls onto each cupcake.

Store in the fridge in an airtight container, bringing to room temperature before eating.

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