Ever craved something so ridiculously decadent it's slightly embarrassing to tell anyone? Like a deep fried Mars bar (will have to try one of these while I'm in the UK), or deep fried chips smothered in cheese sauce (quite happy to never try this one thank you very much)?
A few weeks ago I made the queen of all cupcakes; in looks it passes off as pretty and appealing, in theory it is simple and one of man's basic needs... but the lavishness and decadence of it would have your skinny jeans running back to that changing room where you spent 2 hours trying to squeeze into them and not look like a sausage. That said, if this cupcake were an actual queen, it would be a fat little American kid with melted chocolate on her face and crown. It is...... the chocolate and peanut butter cupcake!
If you love peanut butter, you will feel no shame wolfing these down. If you've always feigned shock at the wicked combination of peanut butter and chocolate, you will politely decline a second cupcake only to find yourself returning hours later for a third and fourth. If you're on diet, well, I warn you: this contains butter, cocoa, peanut butter, cream, and loads of sugar- and you won't even care.
Ingredients:
Rich chocolate cupcakes
10 tablespoons softened butter
1 ¼ cup white sugar
4 free range eggs
1 cup full cream milk
1 teaspoon vanilla extract or essence
1 ½ cups flour
1 cup cocoa powder
2 teaspoons baking powder
Pinch of salt
Peanut butter frosting
1 cup smooth and creamy peanut butter (I recommend Yum Yum creamy dream, gosh it even sounds like an extra 5kg)
2 cups icing sugar, double sifted
1 cup cream
Method:
Preheat your oven to 180°c.
Beat the butter and sugar until fluffy, then add one egg and a tablespoon of flour at a time and beat until combined.
Sift the rest of the flour with the cocoa, salt and baking powder.
Alternately add the flour mix and milk to the eggs mix until well mixed.
Bake for about 20 minutes, and remove from the oven.
While still in the muffin trays, use an apple corer to take out a portion from the middle of the cupcake (this will be filled with even more delicious frosting).
Put the cupcakes on a wire rack to cool.
Pop the peanut butter and icing sugar into a bowl and beat until well mixed. Add the cream until you have your perfect consistency- I like to keep mine fairly thick so I can ice the cakes using a piping bag. If you want to do this, chill the frosting mix for about 30 minutes before icing. It’s a bit more time consuming to work with the mixture this way, but the frosting will keep its shape beautifully on the cakes, and won’t seep into the cupcakes in the middle.
Pop the frosting into a piping bag or a sandwich bag with the corner cut off, and place the nozzle into the belly of the cupcake. Fill up the middle and keep swirling around the top until the whole surface is generously covered.
Top with Reese’s pieces or crumbled Flake.
Makes about 20 cupcakes, adds about 10kg to the waistline J
PS peanut butter may contain traces of peanuts, so please don’t sue me for your peanut allergy ‘cos these looked just so damn good you had to make them…
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