Naomi, the guest or honour at our tea party, is a huge fan of chocolate and peanut butter both on their own and together (and when I say huge, I mean huuuuge). So we thought what better cupcakes to make than peanut butter and chocolate combination!

These are similar to our Kinder Bueno cupcakes as they have a chocolate sponge and peanut butter incorporated into the icing but with the addition of a peanut butter filling. Making the icing like this means its lighter than pure peanut butter making a nice contrast to the gooey filling.

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This recipe calls for adding a spoon of peanut butter into each cake prior to baking, however this results in a very rich cake  – so if you aren’t a huge fan of that sort of thing, feel free to skip this step out.

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We also didn’t add too much icing sugar to our frosting, which may differ to most peanut butter frostings you find on pinterest. Our reason for this was because we didn’t want our icing to be too sweet & sickly. You know when you get a really nice pretty cupcake with loads of frosting on top and you take a bite and you’re like, I’m done, it’s a sugar coma. Yeah, we didn’t want that, we wanted the dominating flavour here to be peanut butter rather than sugar.

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Peanut Butter and Chocolate Cupcakes

Yields 12
Chocolate cupcakes with a Peanut Butter frosting


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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
For the Sponge
  1. 175g butter
  2. 175g caster sugar
  3. 175g self raising flour
  4. 3 eggs
  5. 60g cocoa powder
  6. 2 tbsp milk
For the Icing
  1. 125g butter
  2. 150g icing sugar
  3. 1 tbsp milk
  4. 250g smooth peanut butter
  5. pinch of salt
  6. 1 tbsp cocoa powder
For Decoration
  1. 50g chopped salted peanuts
For the Sponge
  1. Cream together the butter and the sugar using a stand mixer or electric whisk.
  2. Add in 1 egg and mix till incorporated, repeat for the other 2 eggs.
  3. Mix in the flour and whisk until fully combined.
  4. Add in the milk and cocoa powder and whisk for 2-3 mins to create a light and fluffy mixture.
  5. Fill the cupcake cases with the cake mixture.
  6. Bake at 175°C for 20 mins or until an inserted skewer comes out clean.
For the Icing
  1. Combine the butter and peanut butter until smooth.
  2. Add in some of the icing sugar, salt and milk and mix, gradually add the icing sugar, taste as you go along until you’re happy with it.
  3. Beat for a further 2 mins to make nice and fluffy.
Assembling the cupcakes
  1. Put 1 tablespoon of your frosting into a small bowl and mix in the cocoa powder with a splash of milk until smooth.
  2. Attach a star nozzle to your piping bag and using the back of your spoon, smear a line of the chocolate frosting onto either sides of the inside of your piping bag. Fill the bag with the original peanut butter frosting.
  3. Pipe the icing in a circular motion on top of your cupcakes twisting up to finish, the chocolate frosting we put inside the piping bag will now have created a chocolate swirl in our icing to create a pretty finish.
  4. Sprinkle over your chopped peanuts and you’re done!
Baking a Mess /

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As you can imagine, this bake was a huge successful which Naomi LOVED.

If you’re a big big peanut butter fan like us & eating it out the tub is in your daily routine these won’t be a struggle at all. Trust.

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