Peanut Butter Cupcakes

image_pdfDownload recipeimage_printPrint recipe

Amazing recipe alert for Peanut Butter and Chocolate lovers! These light cupcakes are crunchy and full of flavour. The chocolate ganache goes beautifully with the peanut butter. These cupcakes are sure to be a hit with adults and kids alike. Enjoy!

For the Sponge
100g unsalted butter, softened
50g crunchy peanut butter
150g caster sugar
2 large eggs
150g self-raising flour

For the Chocolate Ganache
300ml double cream
200g dark chocolate, roughly chopped
1 tbsp unsalted butter

For the Peanut Butter Icing
150g unsalted butter, softened
50g crunchy peanut butter
350g icing sugar
2-3 tbsp whole milk

– Preheat the oven to 180°C / 160°C with a fan. Line a cupcake tin.

– Place the butter, peanut butter, and caster sugar in a stand mixer. Beat until light and fluffy.

– Add the eggs while you continue to mix.

– Add the flour and beat for 1 more minute.

– Distribute the batter equally between the cupcake cases. Bake in the oven for 15 minutes.

– To prepare the icing, place the butter and peanut butter in a stand mixer. Beat for 2 minutes until smooth.

– Add the icing sugar in 2 batches while you continue to beat. Add the milk and beat for 2 minutes.

– Transfer the icing to a piping bag with star nozzle.

– To prepare the ganache place the dark chocolate in a large bowl. Pour the cream into a small pan and bring it to a boil. Pour this over the dark chocolate and let it sit for 30 seconds before you stir to combine. Add the butter and stir to combine.

– Remove the cupcakes from the oven and let them cool slightly. Use a spoon or melon baller to remove the centre of the cupcakes.

– Add 1 heaped tsp of ganache to each cupcake. Then, pipe the icing on top.

– Transfer the remaining ganache to a piping bag and use this to decorate the cupcakes.


Leave a comment