Monday, 8 October 2012

Chocolate and Peanut Butter Cupcakes.

Chocolate and Peanut Butter Cupcakes. Oh my, I couldn't think of anything better. These cupcakes are delicious. The chocolate cupcakes are so moist and chocolatey and they are filled with a rich peanut butter pudding and sweet chocolate pudding and then topped with a decadent, creamy peanut butter frosting. I made these about two weeks ago using just the chocolate cupcakes and then topped them with some peanut butter frosting and a mini reese's peanut butter cup but, it felt like there was something missing so I made them again last week, adding in the pudding in the middle. You can't necessarily taste a strong flavour from the pudding but, I do think it adds that little bit extra to these cupcakes and makes them absoloutely delicious.
I also made the peanut butter frosting alot nicer the second time round and it had a much richer peanut butter flavour. You can see from the pictures>>> that the icing was much lighter and far more fluffy than the first time I made it and I think that is because I whipped it using an electric whisk rather than by hand so, I would deffinately recommend using an electric whisk as it improved the flavour and gave a lovely creamy, smooth texture to the frosting which went perfectly with the gorgeous chocolate cupcakes. As for the Reese's peanut butter cups; how adorable are these mini ones? Reese's Peanut Butter Cups; Best invention ever.

For the Chocolate Cupcakes
110g (4oz) butter at room temperature
220g (8oz) dark brown sugar
2 large eggs
165g (6oz) self raising flour
55g (2oz) cocoa
½ tsp bicarbonate of soda
½ tsp baking powder
140ml (1/4pint) sour cream

For the Peanut Butter Pudding
60g Golden caster sugar  
2 1/2 tsp. cornflour
1/8 teaspoon salt
210ml Evaporated milk
60ml Double cream
60g Peanut butter
1 tsp. vanilla extract
For the Chocolate Pudding
3 Tbsp.Golden Caster Sugar
1 Tbsp. Cornflour
1 Tbsp. Cocoa powder
Pinch of salt
175ml Evaporated milk
60ml Double cream
50g milk or dark chocolate
1 tsp. vanilla extract
For the Peanut Butter Frosting
110g Icing sugar
100g Creamy Peanut Butter
70g Unsalted Butter
1 tsp. Vanilla extract
1/4 tsp. salt
80ml Double cream


First prepare both of the puddings and set aside to bake the cupcakes.

For the peanut butter pudding; whisk together the caster sugar, salt and cornflour in a large saucepan to blend. Gradually whisk in the milk, then cream. Whisk over medium heat until the mixture comes to the boil. Then boil until thick, whisking constantly for about 30 seconds. Whisk in the peanut butter; boil until thick again, whisking often for about 1 minute longer. Remove from the heat and whisk in the vanilla. Set the pan aside to cool.

Next prepare the chocolate pudding. Whisk the caster sugar, cocoa powder, salt and cornflour in a large saucepan. Gradually whisk in the milk, then cream. Whisk over medium heat until mixture comes to boil. Boil until thick, whisking constantly for about 30 seconds. Add the chopped chocolate. Boil until the chocolate melts and the pudding is thick again, whisking often for 1 to 2 minutes longer. Remove from the heat and whisk in the vanilla. Set the pan aside to cool.

Next, you will need a 12 hole Cupcake tray.

Place 12 cake cases in the Cupcake tray.

For the chocolate cupcakes, cream together the butter and sugar using an electric whisk. Gradually beat in the eggs. Add the sour cream. Sieve together the flour, cocoa and bicarbonate of soda. Fold in to the mixture.

Divide the mixture between the cake cases and bake for about 15 minutes at 180°c.

Once the cupcakes are cooked, remove from the oven and allow to cool.

Once the cupcakes are cool use an apple corer to dig out a small dip/hole in the cupcakes and fill with 2 tsp. each of the cooled chocolate pudding and peanut butter pudding.

Once the cupcakes have been filled prepare the peanut butter frosting. Place the icing sugar, peanut butter, butter, vanilla, and salt in a bowl and mix with electric mixer. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Finally, top the cupcakes with the peanut butter frosting and a mini reese's peanut butter cup.


Thankyou for reading!
Love Courts x

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