Nutty Chocolate Muffins
1 hr 15 min.
ready in 1 hr 40 min.
- For the cupcakes
- 1.333 cups all-purpose flour
- ¼ cup cocoa powder
- 1 Tbsp Baking powder
- ½ cup sugar
- 2 eggs
- ⅜ cup sunflower oil
- 1 cup milk
- For the chocolate glaze
- ⅞ cup cream (48% fat)
- 1.333 cups plain Dark chocolate (70% cocoa solids, broken)
- For the peanut buttercream
- ½ cup unsalted butter
- ½ cup smooth Peanut butter
- ⅔ cup powdered sugar
- 1 pinch salt
- ½ tsp vanilla extract
- 1 Tbsp cream (48% fat)
- To decorate
- 12 chocolate peanut butter cup
Preheat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
Sift the flour, cocoa and baking powder into a mixing bowl. Stir in the sugar.
Whisk together the eggs and oil in a separate bowl until frothy, then slowly whisk in the milk.
Stir into the dry ingredients until just blended.
Spoon into the paper cases and bake for 20 minutes until risen and springy to the touch. Cool in the tins for 5 minutes then place on a wire rack to cool.
For the chocolate glaze: heat the cream in a pan and bring to a boil. Remove from the heat and add the chopped chocolate. Leave to stand for a few minutes until melted, then stir until smooth. Leave to stand until thickened and spreadable.
Spoon or pipe the glaze onto the muffins and leave to set.
For the peanut buttercream: beat the butter and peanut butter with an electric whisk until smooth.
Sift in the icing sugar and salt and beat until just blended. Whisk in the cream until light and fluffy.
Spoon into a piping bag and pipe on top of the glaze. Top with a peanut butter candy.