15 August, 2015
Chocolate Cupcakes with Peanut Butter Frosting
Chocolate Cupcakes with Peanut Butter Frosting
Makes: 12 cupcakes
Cupcake Ingredients:
- 1 1/2 cups plain flour
- 1/4 teaspoon bicarb soda
- 2 teaspoon baking powder
- 1/3 cup unsweetened cocoa powder
- 50g butter, softened
- 3/4 cup caster sugar
- 2 eggs
- 1 teaspoon vanilla essence
- 1 cup milk
- Pinch salt
Frosting Ingredients:
- 300ml full fat thickened cream
- 1 tablespoon icing sugar
- 2 tablespoons whipped or smooth peanut butter
Method:
- Preheat oven to 180 degrees Celsius and line a 12 tin muffin tray with paper cupcake liners
- Sift all of the dry ingredients into a mixing bowl and set aside
- In another mixing bowl use your electric beaters to cream the butter and sugar together until light and fluffy
- Add in one egg in at a time beating well between each egg, finally beat in the vanilla until well combined
- Fold in half the dry ingredients mix with a spatula then fold in half of the milk, repeat with the remaining dry ingredients and milk until well combined and you have a light smooth batter
- Fill the cupcake liners to about 3/4 full
- Bake for 15-18 minutes and allow to cool completely before frosting.
- To prepare the frosting place the cream and icing sugar and whip using electric beaters for about 3-5 minutes
- Fold through the peanut butter using a spatula until well combined
- Either spread or pipe the icing evenly over your cooled cupcakes.
Recipe Notes:
- To be stored in an airtight container under 27 degrees for a maximum of 3 days
- This recipe is freezer suitable for un-frosted cupcakes
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.