Lifestyle and Parenting blog based in Surrey.

Sunday 29 December 2013

BMB cooks: Chocolate and peanut butter cupcakes

I am obsessed (and not in a small way) with chocolate penut butter combinations, this first steamed from a penut butter kitkat chunky and since my recent trip to Miami where I discovered Reece's peanut  butter cups, I realised it was true love.

So when I was asked to make some treats for my mum's birthday tea party I wanted to recreate my new obsession in cupcake form.

I'm no genius in the kitchen, I like steps to follow, so I combined two recipes to make my Reece's Pieces cup cakes. (Links for cakes and icing) You can use any chocolate cupcake recipe as the icing is where the magic happens...

For the cakes (makes 12)
100g plain flour
20g cocoa powder (I used Tesco's own, I don't think you have to go all out...)
140g caster sugar
1 1/2 tsp baking powder
a pinch of salt
40g unsalted butter or margarine (room temperature)
120ml milk (whole is best but I use semi skimmed)
1 egg
1/4 tsp vanilla extract

1/3 cup (75g) butter, softened
1/3 cup (75g) smooth peanut butter - not the crunchy stuff
1 teaspoons vanilla extract
2 cups (250g) icing sugar
1/3 cup (40g) cocoa powder
1/4 teaspoon salt
5 tablespoons milk (whole or semi skimmed)

Make the cakes first and while they are cooling crack on with the icing as tha cakes must be completely cool before you pop on the icing.

The cakes:
Preheat the oven to 170C (Gas mark 3)

Measure out the flour (best if you can give it a quick sieve), cocoa powder, sugar, baking powder, salt and butter, then pop it all in a big bowl and beat with an electric whisk (Or use a free standing electric mixer with paddle attachment) on a slow speed until you get a sandy consitency and everything is combined.

In a jug, or separate bowl whisk the milk, egg,and vanilla extract together and slowly pour about half into the flour mixture, beating to combine and add the remaining egg mixture slowly.

Then turn the mixer up to high speed (remember to scrape any unmixed ingredients from the side of the bowl). Continue mixing for a couple more minutes until the mixture is smooth, but don't over mix.

Spoon the mixture into the paper cases until two-thirds full and bake in a preheated oven for 20-25 minutes,or until the sponge bounces back when touched. A skewer inserted in the center should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.


In a large bowl (or freestanding electric mixer with paddle attachment), cream butter and peanut butter until light and fluffy, then add the vanilla and keep beating.

Stir in the icing sugar (if you use a whisk you will make a real mess...) Cocoa powder, salt and add the milk slowly to achieve a spreading consistency. If it goes too runny, just add more icing sugar to fix.

Then spread/pipe onto your beautiful cakes and volia!


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