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.
These are my go to store cupboard cookies and I found the recipe for these Peanut Butter Cookies in Jo Wheatley’s A Passion for Baking. The trick to getting the perfect texture seems to be a swift bang on the worktop half way through the cooking time. These cookies are fabulously crisp and chewy…the holy grail of cookies and with the addition of Reese’s Peanut Butter Chips are elevated to dream cookie levels in my opinion.
Unfortunately, the chips are not easy to find in the UK and I was lucky that I had a friend visiting Chicago at the end of last year so she bought me a few bags back. I have heard Selfridges, Panzers and Partridges stock a good range of Reece’s stuff though the recipe works just as well with milk or white chocolate chips or peanuts.