Peanut Butter and Chocolate Cupcakes
Makes 12
- 1/2 cup unsalted peanuts or cashew nuts, toasted
- 7 Tbs unsalted butter, softened
- 1/4 cup packed light brown sugar
- 1/4 cup packed dark brown sugar
- 3 large eggs
- 1 1/3 cup plus 1 Tbs all purpose flour, sifted
- 1 3/4 tsp baking powder
- 1/2 cup milk
- 1/2 cup unsweetened cocoa powder
- 2 2/3 cup confectioners' sugar
- 1/3 cup smooth peanut butter
- chocolate sprinkles
- Preheat the oven to 375°F.
- Line a 12-cup muffin pan with paper muffin liners.
- Whiz the peanuts or cashews in a food processor until finely ground.
- Set aside.
- Using a hand mixer, beat the butter with the brown sugars, or beat with a wooden spoon, until pale and creamy.
- Gradually beat in the eggs until just combined.
- Using a metal spoon, fold in the flour, baking powder, and finely ground nuts until combined.
- Divide the batter equally between the paper liners.
- Bake for 20 minutes or until golden and risen.
- Leave to cool in the pan for 5 minutes.
- Transfer to a wire rack to cool completely.
- For the topping, warm the milk in a small saucepan.
- Sift the cocoa and confectioners' sugar into a bowl.
- Gradually stir in the warm milk until it forms a smooth icing.
- Put a small spoonful of peanut butter on top of each cake.
- Spoon the chocolate icing on to cover the peanut butter and to coat the top of the cupcake.
- Decorate with sprinkles.
- Stand the cakes upright on a wire rack and leave for about 1 hour to set.
. Keep Calm and Bake Cupcakes. Page 164. San Diego: Thunder Bay Press, 2014.