Are you drooling yet??? Hands off, the kids will LOVE these mouth watering cupcakes with peanut butter cream. Created by one of our new favourite bloggers, Fifteen Spatulas, they look spectacular yet couldn’t be easier to make. One word of warning though, they are very very addictive! This recipe makes 12 standard cupcakes Ingredients: 4 oz self raising flour 1/4 cup+ 2 tbsp cocoa powder 1/2 tsp salt 1 cup sugar 1/2 cup whole buttermilk 1/4 cup vegetable oil 1 extra large egg, at room temperature 1/2 tsp vanilla extract 1/2 cup freshly brewed coffee 1/2 cup semisweet chocolate chips tossed with pinch of cocoa powder chopped peanuts, for garnish chocolate syrup or chocolate ganache, for drizzling Directions: Preheat the oven to 350 degrees F. Line a muffin tin with paper cases. Sift together the flour, cocoa powder and salt. Stir in the sugar. Set aside. In another bowl, whisk to blend the buttermilk, vegetable oil, egg, and vanilla. Slowly pour the wet ingredients into the dry while stirring, and before the flour has disappeared into the batter, stir in the coffee. It will make the batter quite thin. Evenly divide the batter into the 12 muffin cases. Bake for 22 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool on a wire rack completely.
Peanut Butter Buttercream: 1 cup unsalted butter, at room temperature (2 sticks) 5 oz powdered sugar (1 cup) 1/8 tsp salt 1/2 tsp vanilla extract 3/4 cup peanut butter, at room temperature Beat everything in a bowl until smooth and blended. I don’t like my buttercream too sweet, but if you need, you can beat in more powdered sugar.
Pipe on the buttercream, drizzle with chocolate syrup, and sprinkle on some chopped peanuts. Try and save some for the children!