Chocolate Cupcakes with Peanut Cream
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup butter (softened)
- ½ cup light brown sugar
- ¾ cup self-rising flour (sifted)
- ¼ cup cocoa powder
- 1 pinch Baking powder
- 2 eggs
- For the peanut buttercream
- ½ cup unsalted butter
- ½ cup smooth Peanut butter
- 1 ½ cups powdered sugar
- ¼ cup cream (48% fat)
- 1 pinch salt
- To decorate
- roasted, chopped Peanuts
Preparation steps
1.
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place 12 paper cases in a 12 hole bun tin.
2.
Whisk together all the cake ingredients until smooth and blended.
3.
Spoon into the paper cases and bake for about 15 minutes until well risen and firm to the touch.
4.
Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the peanut buttercream: whisk the peanut butter and butter with an electric whisk until smooth. Add the icing sugar and whisk until fluffy.
6.
Whisk in the cream and salt until smooth and light.
7.
Spread the buttercream on the cakes and decorate with peanuts.
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