Peanut Butter Cupcakes Recipe

Today's recipe is for my interpretation of the classic American recipe for a peanut butter cupcake.

This is really one of the true classics and it's one of the recipes that kick-started the current trend for cupcake baking.

Easy to make, yet spectacular-looking when served, it epitomizes what cupcakes are all about.

Peanut Butter Cupcakes

Serves: 12

Ingredients:

125g (4 oz) butter
200g (7 oz) dark brown sugar
1 egg, beaten
1/2 tsp vanilla extract
75g (3 oz) plain chocolate chips
125g (4 oz) plain flour
1/2 tsp bicarbonate of soda
125ml (4 oz) hot water

For the Topping:

125g (4 oz) butter
125g (4 oz) peanut butter
75g (3 oz) icing sugar
pinch of salt
1/2 tsp vanilla extract
1 tbsp double cream
chocolate-coated peanuts, to garnish

Method:

Cream together the sugar and butter in a bowl until pale and fluffy. Beat together the egg and vanilla extract and gradually work into the creamed mixture.

Melt the chocolate chips in a bowl either in a microwave or over a bowl of barely-simmering water. Stir until smooth then stir the chocolate into the creamed mixture. Sift together the flour and bicarbonate of soda in a separate bowl then add to the chocolate mixture, adding alternately with the hot water. Continue mixing the ingredients until smooth and evenly combined.

Line the well of a 12-hole muffin tin with paper cupcake cases. Divide the batter between the cupcake cases then transfer the tin to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for between 25 and 30 minutes, or until well risen and firm to the touch. Allow to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.

For the topping, beat together the butter and peanut butter with an electric whisk until smooth. Add the icing sugar and salt then beat until well blended. Now beat in the vanilla and the cream and continue beating the mixture until light and fluffy.

Spoon the peanut butter mixture into a piping bag fitted with a star-shaped nozzle and pipe a swirl on top of each cake. Decorate with the chocolate-coated peanuts and serve.

For even more cupcake recipes, visit the Celtnet cupcake information page.