Rosaline and I have come to the joint decision that there is nothing better in the world than the chocolate peanut butter combination. Nothing. However the idea of an actual peanut butter cupcake has never really appealed to me so in order to achieve this glorious taste combination in cake form, I made chocolate cupcakes with peanut butter icing which, if I may say so myself, was extraordinary.
I'd found these a while ago on Bakers Royale and was waiting for the perfect opportunity to make them, although really an excuse wasn't necessary. Due to the fact that Rosaline and Polly(our number one fan) love this combination so much and are currently doing their exams I thought these would be an excellent way of cheering them up. And so I set to baking them.
My mother said they were 'the best chocolate cake she's ever eaten' which is possibly the highest accolade I could achieve. I'd never made chocolate cake with sour cream before but obviously it went down well.
Ingredients:
120g unsalted butter
56g/2oz dark chocolate (I used Green and Blacks cooking chocolate)
1/2 cup cocoa powder
3/4 cup plain flour
1/2 tsp bicarb of soda
3/4 tsp baking powder
2 eggs
3/4 cup caster sugar
1 tsp vanilla extract
Pinch of salt
1/2 cup sour cream
1 cup icing sugar
3/4 cup and a dollop smooth peanut butter
75g unsalted butter
3/4 tsp vanilla extract
Pinch of salt
1/3 cup double/whipping cream
Method:
1. Preheat oven to 180C. Melt butter, chocolate and cocoa together in a heatproof bowl over a saucepan of simmering water, making sure the water doesn't touch the bowl. Set aside until warm to touch.
2. Whisk flour, baking powder and bicarb of soda together in a small bowl.
3. Whisk eggs in separate bowl until just combined, add sugar, vanilla and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined.
4. Sieve one third of flour mixture in and whisk until combined. Whisk in sour cream until combined and then sift the rest of flour in and whisk until the batter is thick and gloopy.
5. Fill cupcake cases 2/3 full and bake for a little less than 20 mins, until skewer comes out clean and sponge bounces back.
6. Leave in tin for a few minutes and then cool on a wire rack.
7. For the icing: Beat cream with handheld or electric whisk until soft peaks form (basically when you pull the whisk out the cream should stand up slightly). Beat peanut butter, butter, vanilla, sifted icing sugar and salt together until creamy and then fold peanut butter mixture in and ice. If the peanut butter is too hard heat in the microwave for 20 seconds. Be warned, this icing is ridiculously delicious so try not to eat all of it before you ice the cakes.
I then just spread the icing onto the cupcakes with a butter knife (which I've discovered is an excellent replacement for a mini palette knife) and decorated them with grated chocolate or Reeses Pieces and voila :)
- Ellie x
My mother said they were 'the best chocolate cake she's ever eaten' which is possibly the highest accolade I could achieve. I'd never made chocolate cake with sour cream before but obviously it went down well.
Ingredients:
120g unsalted butter
56g/2oz dark chocolate (I used Green and Blacks cooking chocolate)
1/2 cup cocoa powder
3/4 cup plain flour
1/2 tsp bicarb of soda
3/4 tsp baking powder
2 eggs
3/4 cup caster sugar
1 tsp vanilla extract
Pinch of salt
1/2 cup sour cream
1 cup icing sugar
3/4 cup and a dollop smooth peanut butter
75g unsalted butter
3/4 tsp vanilla extract
Pinch of salt
1/3 cup double/whipping cream
Method:
1. Preheat oven to 180C. Melt butter, chocolate and cocoa together in a heatproof bowl over a saucepan of simmering water, making sure the water doesn't touch the bowl. Set aside until warm to touch.
2. Whisk flour, baking powder and bicarb of soda together in a small bowl.
3. Whisk eggs in separate bowl until just combined, add sugar, vanilla and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined.
4. Sieve one third of flour mixture in and whisk until combined. Whisk in sour cream until combined and then sift the rest of flour in and whisk until the batter is thick and gloopy.
5. Fill cupcake cases 2/3 full and bake for a little less than 20 mins, until skewer comes out clean and sponge bounces back.
6. Leave in tin for a few minutes and then cool on a wire rack.
I then just spread the icing onto the cupcakes with a butter knife (which I've discovered is an excellent replacement for a mini palette knife) and decorated them with grated chocolate or Reeses Pieces and voila :)
- Ellie x
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