Chocolate Cupcakes with Peanut Buttercream

Chocolate Cupcakes with Peanut Buttercream

Chocolate Cupcakes with Peanut Buttercream

Follow the simple steps below to prepare moist and fluffy chocolate cupcakes topped with creamy peanut buttercream frosting.

June 4, 2018

Dietary Consideration

serves for

8

total time

0 HR 40 MIN

ingredients

butter
110 g, softened
Brown sugar
110 g, light
sugar
Flour
85 g
Cocoa powder
25 g
Baking powder
1 pinch
Eggs
2
butter
110 g, unsalted
peanuts butter
125 g, smooth
Icing sugar
150 g
Cream
55 ml, 48% fat
salt
1 pinch
peanuts
rasted, chopped

Preparation

For the chocolate cupcakes

  • Heat the oven to 190°C (170° fan) gas 5.
  • Place 12 paper cases in a 12 hole bun tin.
  • Whisk together all the cupcake ingredients until smooth and blended.
  • Spoon into the paper cases and bake for about 15 minutes until well risen and firm to the touch.
  • Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the peanut buttercream

  • Whisk the peanut butter and butter with an electric whisk until smooth.
  • Add the icing sugar and whisk until fluffy.
  • Whisk in the cream and salt until smooth and light.
  • Spread the buttercream on the chocolate cupcakes and decorate with peanuts.

Search Recipes

Gluten-free Apple Cookies

Gluten-free Apple Cookies

Next Recipe