/assets/logos/nzwd.svg
Recipe

Peanut butter cupcakes

Sweet, fluffy peanut butter cupcakes are topped with a rich, creamy icing and sprinkled with crushed nuts. Topped with a sweet, crunchy hazelnut chocolate, this dessert is wonderfully decadent and perfect for a weekend treat.

Nov 29, 2014 1:00pm
  • 30 mins preparation
  • 25 mins cooking
  • Makes 12 Item
    • Print
    Print

Ingredients

Peanut butter cupcakes
  • 75 gram softened butter
  • 1/3 cup peanut butter
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 3/4 cup self-raising flour, sifted
  • 1/2 cup milk
Icing
  • 300 millilitre thickened cream
  • 1/2 cup peanut butter
  • 12 ferrero rocher chocolates
  • crushed peanuts, to serve

Method

Peanut butter
  • 1
    Preheat oven to 180°C (160°C fan-forced). Line a 12-hole muffin pan with paper patty cases.
  • 2
    In a medium bowl, using an electric mixer, beat butter, peanut butter and sugar together until pale and creamy. Add eggs, one at a time, beating well after each addition.
  • 3
    Fold in flour alternately with milk. Spoon evenly into cases until two-thirds full. Bake 20-25 minutes, until golden and cooked when tested. Transfer to a wire rack to cool completely.
  • 4
    To make icing: in a medium bowl, beat cream to form soft peaks. Fold in peanut butter to combine. Spoon onto cooled cupcakes, smoothing edges. Sprinkle crushed peanuts all over. Top with a chocolate.

Notes

Use any chocolates you like to top these cupcakes. If you have a peanut butter allergy, replace the peanut butter in the cake with butter, and with melted chocolate in the topping.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg