These cupcakes are the stuff dreams are made of. I am borderline obsessed with the chocolate and peanut butter combination and these cupcakes are the perfect balance of dark, fudgy cake and sweet, silky icing.
These particular cakes are something of a hodgepodge as I threw them together using leftovers. In the freezer I had white chocolate meringue buttercream and a small amount of cream cheese frosting which needed using up. I mixed them together and then in one half went a couple of big spoonfuls of smooth peanut butter, and in the other half, melted dark chocolate and some cocoa.
Just like that, the world’s most heavenly frosting (probably) was born. Man I love leftovers! It’s always worth freezing leftover icing as it’s so handy to have when you want to whip up a quick batch of cakes.
Obviously not everyone will just have batches of different icings ready to be defrosted and mixed together, so the recipe I’m providing below is more streamlined and can be followed from scratch. The cake itself is fantastically moist due to the buttermilk and very, very chocolatey due to the mixture of real chocolate and cocoa.
To get the gorgeous half-and-half swirl effect, I filled one side of a piping bag with the peanut butter icing and the other half with the chocolate (side by side NOT layered on top of each other). Using a 2D nozzle (but any star nozzle will do) I started with a small blob in the centre of the cupcake, then swirled round the outside and then layered inwards and upwards before pulling up to a tip. The two tone swirl effect looks really impressive but is actually very easy with a bit of practice.
I brought these cupcakes round to a friend’s house and to work the next day and they went down very well – these cakes are a must for all chocolate and peanut butter lovers.
For the cake…
115g unsalted butter
65g dark chocolate (70% cocoa solids)
100g plain flour
1/2 teaspoon bicarbonate of soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
100g granulated sugar
65g light brown sugar
1 teaspoon vanilla extract
For the frosting…
Half a batch of meringue buttercream frosting
3 big tablespoons smooth peanut butter
100g dark chocolate
2 tablespoons cocoa
Preheat the oven to 180C. Melt the butter and dark chocolate together (in a microwave or over a bain marie). Add all the cake ingredients to a food processor and mix together until well combined (if you don’t have a mixer, simply put everything in a bowl and mix together).
Line a muffin tray with 12 cupcake liners and divide the mixture evenly between the cases. Bake in the oven for 18 minutes, until they are springy to the touch.
Remove from the oven and leave to cool on a wire rack.
Make up the icing as per the method. Divide into two bowls and in one add the peanut butter and in the other add the dark chocolate, melted, and the cocoa. Mix both so they are smooth and well combined.
Add the icing into a piping back so half is filled with peanut butter icing and the other half is chocolate icing. Pushing some icing through the nozzle until you start getting an even swirl with both colours and then pipe onto the cooled cupcakes.
- The cakes can be frozen after baking
- Any leftover frosting can also be frozen