The idea to make these cupcakes was quite a spontaneous one, I knew I just
had to incorporate my Italian goodies into a baked treat pretty damn soon, and what better day for baking to fall on but a rainy, miserable English Sunday? Provided that it was a successful bake, these cupcakes were destined to taste great. Simply because it is a universally known
fact that chocolate and peanut butter are a match made in heaven, please eat a Reese's peanut butter cup before you objectify! I adapted
Nigella Lawson's Devil's Food Cake recipe for the sponge, and whipped up my very own peanut buttercream for the topping, please be warned that it is VERY heavy on the palette.
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Kenwood Mixer |
The Recipe:
2 eggs
Half tsp baking powder
Half tsp bicarb of soda
50g good quality cocoa powder
2 tsp chocolate liquor
100ml (Nigella calls for 250ml, like an idiot I misread this, so please take her advice) boiling water
2 tsp vanilla extract
100g dark muscovado sugar
125g stork margarine
250g caster sugar
225g all purpose flour (or plain)
The Buttercream
1 whole tub of smooth peanut butter, aprox 300g
1 tsp vanilla extract
500g icing sugar
200g unsalted butter at room temp
The method:
- Preheat the oven to 180 degrees and line 1 muffin tray.
- In a medium sized bowl, whisk together the cocoa powder, muscovado, liquor and boiling water and set aside.
- In a freestanding mixer, begin to whisk the margarine and sugar until light, and slowly add in each egg.
- Whilst the ingredients are mixing, pour in the vanilla extract.
- Now reduce the speed and throw in flour, baking powder and bicarb and mix lightly to incorporate air.
- Lastly pour in the chocolate mixture and beat sparingly till the mixture is consistently dark in colour.
- Fill your cupcake liners with chocolatey goodness and bake for 18 minutes.
- For the frosting - whisk the butter and vanilla till smooth and add the icing bit by bit till thick.
- Now slowly add the tub of peanut butter tbsp at a time, and continue to add until you get your desired flavour.
- Once the cupcakes have cooled, ice them as you like!
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Level amount of cake batter each time |
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Wilton 1M Piping Nozzle |
One last thing, I am very honoured to say that my Jubilee Celebration Cake was given a special mention in the Jubilee Baking Competition run by
Homemade By Fleur! How exciting!
Mbakes x