Recently I watched a video posted by Tanya where she and Zoe (aka Zoella) did some baking so because I hadn't baked in a while it made me want to bake! A while back I had the idea of a peanut butter core cupcake recipe and on Saturday my friend Emily came over and we did a few hours of baking! The inspiration for this was Reeces peanut butter cups (which a friend of mine has been eating lots of at the moment!) as they have a chocolate outside and a peanut centre.
Makes 24 Cupcakes
You Will Need:
For the centre:
- 45g unsalted Butter (Room temperature)
- 160g smooth Peanut Butter
- 125g icing sugar
- 1/2 tsp vanilla Extract
Alternatively you could use 24 Reeces peanut butter mini cups
For the cupcakes:
These are just a Mary Berry fairy cake recipe so if you have a favourite that makes 24 cupcakes then use your own however I used:
- 200g softened butter
- 200g caster sugar
- 4 eggs
- 150 self raising flour
- 50g cocoa powder
- 2 level tsp of baking powder
For the icing:
For the icing I used two different icings for a twisty affect however I used milk instead of dark chocolate for the chocolate butter cream so because the two colours didn't have a distinct different the swirl of colours wasn't noticeable. So make sure you use dark chocolate. To simplify it you could just do one type, but check your using the right measurements.
- 210g icing sugar
- 3/4 tsp vanilla extract
- 50ml milk
- 55g smooth peanut butter
For the Chocolate Buttercream
- 420g icing sugar
- 55g butter
- 85g dark chocolate
- 2 tsp vanilla
- 3-4 tsp milk (add more if mixture is to stiff)
Method:
To start preheat the oven 200 C/ Fan 180 C
To start preheat the oven 200 C/ Fan 180 C
To make the filling:
1. Combine all the ingredients for the peanut butter core in a bowl then mix.
2. Separate the mixture into 24 1 inch balls for the centre of the cakes.
2. Separate the mixture into 24 1 inch balls for the centre of the cakes.
For the cake mix:
2. Pour the mixture into 24 cases and fill them only halfway. Then put the peanut butter ball in the centre and cove with the rest of the mixture.
3.Put in the oven and bake for 12-18 minutes.
Once the cakes are out of the oven and fully cooled pipe the icing on top.
For the icing:
1. Mix the ingredients for each flavour in separate bowls using a spoon or an electric whisk.
2. Then put two strips of peanut butter icing down the side of an icing bag. Then fill the bag up with chocolate buttercream and pipe the cakes.
3. If you run out of mixture I would suggest using a new bag rather than trying to put strips of peanut butter icing down the sides of a sticky piping bag! As I used milk choc rather than dark when I piped the similarity of the icing colours meant there wasn't a real swirl however they tasted just as good!
2. Then put two strips of peanut butter icing down the side of an icing bag. Then fill the bag up with chocolate buttercream and pipe the cakes.
3. If you run out of mixture I would suggest using a new bag rather than trying to put strips of peanut butter icing down the sides of a sticky piping bag! As I used milk choc rather than dark when I piped the similarity of the icing colours meant there wasn't a real swirl however they tasted just as good!
I was very happy with how these turned out as they were delicious! If you try these or have a question leave me a comment. Have a lovely week,
Abi
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