Peanut butter and chocolate is a great combination. Here I’ve given you a super easy frosting, although they’re delicious just as they are! Chocolate spread is a fab substitute for a lot of fillings, toppings and dippings. A firm favourite of mine for just dipping breadsticks into as a cheeky late night snack!
Peanut Butter Chocolate Chip Cupcakes
You’ll need a 12 hole muffin tin to support the cakes while they’re baking, lined with paper or silicone cases
30g butter or baking spread
80g crunchy peanut butter
100g soft light brown sugar
1/2 tsp vanilla extract
110g plain flour
1 tsp baking powder
100g dark chocolate chunks (make them small!)
Jar of chocolate spread
- Preheat the oven to 200°C/180°C fan/gas mark 6.
- Beat the butter, sugar and peanut butter together for a couple of minutes until they’re really well combined.
- Add the egg and mix again.
- Pop in the vanilla extract and give it a stir.
- Fold in half the flour and your baking powder, then the milk, then the other half of the flour.
- Mix in the chocolate chunks.
- Portion your mixture into 12 cases using that trusty old ice cream scoop!
- Pop into the oven for 15 minutes or until they’re nicely risen and golden. If you’re not sure, do the skewer test – poke it in the middle and if it comes out clean, they’re done!
- Once they’re lovely and golden, remove from the oven and transfer onto a cooling rack.
- Once cool, give them a gorgeous layer of chocolate spread on top. Of course, you can use buttercream, ready made frosting or water icing, but chocolate spread is quick, easy and super delicious.
Adapted from Cupcakes and Mini Bakes – The Sweet Treats Collection, published by Parragon.