The combination of peanut butter and chocolate is great American favourite and yet it has only recently started to take off here in the UK. It has quickly become one of my favourite flavour combinations. The creamy, nutty and slightly salty peanut flavour paired with rich, bittersweet chocolate provides a great sweet/savoury yin and yang match. What better way to encourage people to experience this taste sensation than in a simple cupcake, after all everyone likes cake.
Chocolate Cupcakes with Peanut Butter Frosting
For the cupcakes
100g self raising flour
115g caster sugar
1 tsp baking powder
20g cocoa powder
Peanut Butter Frosting
40g smooth peanut butter
150g icing sugar
Preheat the oven to 175C. Line a muffin tin with paper cases.
Beat together the butter, sugar until smooth and then beat in the eggs.
Sift over the flour, cocoa powder and baking powder and beat until well combined.
Spoon into the muffin cases, using a tablespoon, filling each case half way.
Bake for 22-24 minutes until risen and springy.
Allow to cool for 10 minutes before transferring to a wire wrack to cool.
Meanwhile make the frosting. Beat the butter and peanut butter together until well combined.
Sift over the icing sugar in two batches, beating well between each batch until smooth.
Spread a generous amount of the frosting on top of the cooled cupcakes and top with a large chocolate button.
Makes 10-12 cupcakes
Your guide to eating gluten free pizza out
1 hour ago