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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.

04 June, 2018
Average: 1.4 (14 votes)

Dietary Consideration

serves for


total time

0 HR 40 MIN


110 g, softened
Brown sugar
110 g, light
All purpose flour
85 g
Cocoa powder
25 g
Baking powder
1 pinch
110 g, unsalted
Peanut butter
125 g, smooth
Icing sugar
150 g
55 ml, 48% fat
1 pinch
rasted, chopped


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.

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