Chocolate cupcake with peanut butter frosting
I enjoy baking cupcakes as they are easy to make and always turn out lovely and moist. Instead of the usual cream cheese frosting, I wanted to try a different one this time. With a peanut butter-loving friend in mind, I decided on peanut butter frosting on chocolate cupcakes.
I baked using my usual chocolate cupcake recipe since it is fail-proof. I substituted the granulated sugar with caster sugar for a smoother texture. These cute paper cup liners hold slightly more batter, hence baking time was increased slightly to 22 minutes. When you bake, you should keep an eye on your cupcakes - around 16-18 minutes, you can insert a skewer and if it comes out clean, that means your cupcakes are ready. If not, bake for a little longer. It all depends on individual ovens and settings.
Most recipes use a lot of icing sugar in their peanut butter frosting. Since the cake itself is already quite sweet, I tweaked the recipes and made my own version - the basic ingredients you need is butter, peanut butter, vanilla extract, icing sugar and milk/cream. This frosting will definitely appeal to peanut butter lovers as the ratio of peanut butter that I used is high, with minimal icing sugar - so this frosting is salty more than sweet. But you can always adjust the level of sweetness according to your own tastebuds.
And the test to whether this chocolate cupcake with peanut butter frosting is a success? Give it your kids and they will reward you with a huge smile if it's good, followed by "mummy, can I have another one PLEASE?"
Chocolate cupcakes with peanut butter frosting
Preparation time: 20 - 30 minutes
Cooking time: 20 - 25 minutes
For chocolate cupcake
175g all purpose flour, sifted
2 tbsp baking powder, sifted
1/2 tsp salt
50g cocoa powder1 cup boiling water
113g unsalted butter, softened
200g caster sugar
2 large eggs
2 tsp vanilla essence or extract
For the peanut butter frosting
45g butter, softened at room temperature
140g smooth peanut butter
1/2 tsp vanilla extract
25g icing sugar, sifted
2 tbsp whipping cream (or double cream)
1. Preheat oven to 190°C. Line 12 muffin cup tray with paper liners.
2. Stir the hot water and cocoa powder and let it cool to room temperature.
3. In a bowl, sift the flour, baking powder and salt and leave aside.
4. In a separate bowl, beat the butter and sugar using an electric / hand whisk for 2 minutes on medium speed until light and fluffy.
5. Add the eggs, one at a time to the butter mixture and beat until smooth.
6. Add in the vanilla essence or extract and mix.
7. Next, add in the flour mixture and beat until incorporated. Finally, add in the cooled cocoa mixture and stir until smooth.
8. Fill each paper cup until 3/4 full and bake for 20-25 minutes until risen and springy to the touch, and a skewer inserted into the centre comes out clean.
9. Remove from the oven and leave on a wire rack to cool.
10. To make the peanut butter frosting, mix the butter and peanut butter together with a spatula until well combined.
11. Add the vanilla extract and mix. Then, add the sugar gradually until incorporated. I would recommend that you start with 15g, and gradually add more to taste. Most recipes will ask for 1 cup of icing sugar (approx 125g) but that is definitely way too much for me. Each time you add more icing sugar, mix it well and then taste it to see if it's sweet enough for you.
12. Using a piping bag with a star tip, swirl the frosting on the cupcakes. Decorate with some white edible pearls.
13. These cupcakes can be stored in an airtight container for a couple of days in the fridge.