Before the Christmas cookie baking craze begins, I wanted to make this peanut butter chocolate cupcake recipe. It’s packed with chocolate and salty peanut butter flavor. A great combination that I wanted to revisit after I made this cake some time ago.
All you need is:
– 150 g dark chocolate
– 100 g butter at room temperature
– 120 g sugar
– 150 g flour
– 1/2 tsp baking powder
– 3 large eggs
For the cream:
– 125 g crunchy peanut butter
– 50 g butter at room temperature
– 1 Tbsp Vanille sugar
– 150 g icing sugar
– 1 Tbsp milk
Preheat the oven to 180 ° C. Chop the chocolate into pieces and melt it over a water bath with 40 g butter. Don’t let it get over 30 ° C! Mix the rest of the butter under the chocolate. It should become a soft, brown cream. Beat in the sugar and eggs. Sift in the flour and baking powder and combine slowly. Spoon it in a muffin tray (lined with muffin cases) and bake in the oven for 20 mins. Let it cool.
For the cream put all the ingredients into a bowl and mix until it becomes pale yellow and soft. Pipe the cream on the muffins and take a piece of dark chocolate and a shaver. Shave the chocolate on top of the cupcakes and voilá! You have an easy-peasy-topping too!
Shaving chocolate with a grater makes a quick and easy topping. I really like this recipe expect for the cream. I thought it’s a bit to heavy with all the butter. I’m more the cream-cheese-topping kind of girl. It tastes a little more fresh and not so heavy.
On the other hand: you only need one of these to be full and satisfied. Which is a plus. But still. I like to go in for seconds.
Now. Carry on!