Peanut Butter and Chocolate Cupcakes

Moist andΒ nutty peanut cupcakes, topped with a creamy chocolate buttercream and sweet, crunchy peanut brittle.

thumb_DSC05240_1024

Bank Holiday Monday meant lots of extra time for baking, and as I was away on holiday last week, I was raring to get back to the kitchen!

I have bean meaning to make a chocolate and peanut butter dessert for a while, and I recently had an amazing dessert of chocolate fondant and peanut butter ice cream, which reminded me of what a delicious combination it is! This weekend I decided that it was time to get out the peanut butter!

thumb_DSC05235_1024

I made a peanut butter flavoured cupcake, topped with a chocolate buttercream, and for a bit of extra fun, I made peanut brittle for decoration.

I took these into work and everyone loved the flavours and was super impressed with the peanut brittle, so a great recipe if you want to show off your baking skills to your friends!

I will be bringing them along to Fiesta Friday#70 this week, hopefully people will be just as impressed!

thumb_DSC05241_1024

Variations: You could use any other nut butter in the sponge – chocolate and hazelnut would be a lovely combination.

thumb_DSC05232_1024

Ingredients: Makes 12 Large cupcakes

The Sponge:

  • 150g butter
  • 150g caster sugar
  • 2tbsp peanut butter
  • 100g peanuts
  • 2 eggs
  • 150g self raising flour

The Peanut Brittle:

  • 100g peanuts
  • 150g granulated sugar
  • 2 tbsp water

The Chocolate Buttercream:

  • 200g butter
  • 500g icing sugar
  • 2tbsp cocoa powder

thumb_DSC05233_1024

To Make:

thumb_DSC05242_1024

The Sponge:

Preheat the oven to 180C, and line a 12 hole cupcake tray with muffin cases.

Blitz the peanuts in a small blender to a coarse powder.

Cream together the butter, sugar and peanut butter, until light and fluffy. Then fold in the eggs, one at a time, followed by the ground peanuts and flour.

Spoon the mixture into the muffin cases until 2/3 full. Bake in the preheated oven for 12-14 minutes, untill cooked through and golden brown.

Leave to cool on a wire rack before icing.

The Peanut Brittle:

Grease and line a baking tray.

In a small pan combine the sugar and water, cook over a medium heat until the mixture turns a dark golden brown colour, stir in the peanuts.

Pour the peanut mixture onto the baking tray and smooth out into a thin layer, leave to cool completely, until hard.

Blitz half the brittle into a coarse powder, and smash the other half into small clusters.

The Buttercream:

Whisk together the butter, coca powder and icing sugar, until smooth and glossy. It should hold its shape when mixed.

thumb_IMAG0513_1024

Assembling:

Spoon the buttercream into a piping bag with a star shaped nozzle and pipe a swirl of buttercream onto the top of each cake.

Sprinkle some of the blended peanut brittle over the top of each cake, and then decorate with a few pieces of peanut brittle.

Serve up the cupcakes, and enjoy!

thumb_DSC05243_1024

Advertisements

9 thoughts on “Peanut Butter and Chocolate Cupcakes”

  1. These cupcakes look beautiful! I love peanut and chocolate together and the brittle on top is wonderful! I can definitely see why these nutty, chocolatey, creamy crunchy cupcakes were such a massive hit!! Thank you for bringing them to the FF party too! πŸ˜€

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s