Love it or loathe it, Easter is a time for chocolate. If you’re looking for a different way to get your sweet fix rather than the traditional Easter egg, these peanut butter chocolate cupcakes could be for you. The simple cake mix turns into a real crowd-pleaser with the addition of two-tone buttercream.

Ingredients

Cake

175g unsalted butter, softened

165g golden caster sugar

115g self-raising flour

40g cocoa powder

4 tbsp boiling water

1tsp baking powder

3 eggs

12 tsp smooth peanut butter

 

Chocolate Buttercream

60g unsalted butter, melted

30g cocoa powder

250g icing sugar

3 tbsp milk, if needed

 

Peanut Butter Buttercream

60g unsalted butter, softened

125g smooth peanut butter

120g icing sugar

1 tsp vanilla extract

3 tbsp milk, if needed

Method

  1. Preheat the oven to 200°C/Gas Mark 6. Combine the boiling water and sifted cocoa powder in a large bowl to form a thick paste. Add the rest of the cake ingredients, except the peanut butter and beat until thoroughly mixed.
  2. 2. Line a 12 hole muffin tin with paper cases. Spoon half the mixture equally between the 12 cases and gently tap the tray on your work surface to level the mixture out.
  3. Spoon a generous teaspoon of peanut butter into the middle of each case. Top with the rest of the cake mixture.
  4. Place in the oven for 12-15 minutes, until cooked through and springy to the touch. Meanwhile, prepare the buttercreams.
  5. For the chocolate buttercream, sift the cocoa powder into the freshly melted butter then add the icing sugar a little at a time, stirring regularly to form a glossy icing. If the icing is too thick to pipe, add the milk a little at a time until you reach the required consistency.
  6. For the peanut butter buttercream, cream together the butter, peanut butter, sugar and vanilla extract until fully combined. As before, add the milk a little at a time if needed to loosen the mixture up.
  7. Once the cakes have cooled, fill one side of a piping bag with the chocolate buttercream and the other side with peanut butter buttercream. Pipe a swirl onto each cake – it should contain both buttercreams for a fun two-tone effect.

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