Peanut Butter & Chocolate Cupcakes

This is a new recipe I have recently tried out for a girly sleepover – they went down a treat and are a perfect wee thing for any sweet tooth you may know. They’re easy and fun to make as well. The cake sponge is a recipe from the one and only, Mary Berry, but the icing is a concoction of my own.

INGREDIENTS:
(cake:)
–  4tbsp of boiling water
– 40g Cocoa Powder
– 3 Eggs
– 175g Butter
– 165g Regular/Golden Caster Sugar
– 115g Self Raising Flour
– 1 tsp Baking Powder
(icing:)
– 100g Peanut Butter (smooth or crunchy – I prefer crunchy)
– 40g Softened Butter
– 280g Icing Sugar
– 2 tbsp Milk

CAKE METHOD:
1. Preheat to gas mark 6
2. Sift the cocoa powder and mix it with the boiling water, mix them until they become a thick paste
3. Add the rest of the cake ingredients and whisk together with a hand whisk
4. Separate the mixture into 24 cupcake cases (in a cupcake tin)
5. Put your cupcakes into the oven for 10 minutes
6. Leave them to cool on a wire rack
ICING METHOD:
7. Blend the different butters together with a hand blender
8. Blend in the icing sugar little by little (so it doesn’t go everywhere)
9. Spread generously onto your cupcakes with a butter knife

Last updated: April 16, 2020