Ok so every blog post seems to be me moaning about exams..but I really am drowning in them!! This week is a killer so can't wait to get past it..on the plus side I'm on study leave..which means when I'm not studying I'm spending lots of time...BAKING....ahem ahem..I'm sure my teachers would love to hear that one. Anyway this week it was one of my mam's friends birthdays and they LOVE peanut butter..as do I..I don't get how people can't like it, I think its one of those love/hate things, you either love it..or hate it. Well personally I LOVE it. So I decided to make chocolate and peanut butter cakes, a great combo num num num. I made a moist chocolate cake...buttermilk is the way forward and filled them with crunchy peanut butter, I then topped them with smooth peanut butter buttercream and sprinkled them with chocolate flakes..I didn't even get to try one of these cakes, my mam took them all into work for her friend and they were all gobbled up :(:(.
Ingredients Needed...mm buttermilk!
Stirring the melted chocolate in..wow this looks good
Chocolate Peanut Butter Cupcakes
170g unsweetened chocolate, melted
385g dark brown sugar
3 eggs, at room temperature
1 teaspoon vanilla essence
185g plain flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
50g cocoa powder *I added this*
25ml milk *I added this*
150g crunchy peanut butter
1. Preheat the oven to 175C(350F) and fill a muffin tin with liners, set aside.
2. In a large bowl cream together the butter and the sugar until fluffy, this should take about 3-5 minutes.
3. Beat in the eggs one at time, beating well after each addition, if any signs of curdling occur add a tablespoon of flour.
3. Add the vanilla essence and the melted chocolate and beat well.
4. Combine the flour, baking powder/soda and salt in separate bowl.
5. Alternate the dry ingredients (flour etc) with the buttermilk, im about 3 additions, into the cake batter.
6. After alternating the flour and the butter milk, in separate additions alternate the cocoa powder with the milk into the cake batter.
7. Bake in the preheated oven for about 30 minutes or until a toothpick is inserted into the centre and comes out clean. Allow to cool on a wire rack.
8. Core out the centre and fill each cupcake with crunchy peanut butter and replace lid.
Peanut Butter Buttecream
200g smooth peanut butter
450g icing sugar
2 tbsp whipping cream
1.Beat together the peanut butter and the butter until smooth and creamed, slowly add the icing sugar until combined.
2. Beat in whipping cream until the desired consistency has been achieved. Pipe onto cakes.