This week is well and truly turning into Cupcake Week here on Simply Delicious. But for some reason I don’t think too many people will mind. I think a cupcake is one of those things that most people love (even though I know of a few people who don’t). For me, a cupcake (a good one) is just perfection. I normally struggle to finish a big slice of cake but a cupcake? Never! And I love how easy it is to make a cupcake look adorable, beautiful and elegant. It really can fit into whichever scenario you place it in.
The Peanut butter-Chip cupcakes are my husband’s absolute favourite and I just love watching his face when he eats one. It’s pure child-like joy and excitement. And it’s not hard to see why. The flavour of peanut butter is really quite prominent and the flavour and texture the dark chocolate chips add finished it off perfectly.
200g Cake flour
150g Castor sugar
125g Butter, Room Temperature
50g peanut butter
2 Large eggs
10ml Baking Powder
1 cup dark chocolate chips
Peanut butter frosting
50g peanut butter
50g unsalted butter
400g icing sugar, sifted
1 tsp vanilla extract
Preheat the oven to 180° and place cupcake papers in a muffin tin.
- Combine all the ingredients (except the chocolate chips) in a large bowl and beat until the batter is smooth. Fold in the chocolate chips.
- Divide the batter between the cupcake cups and bake for 15-20 minutes until golden and a toothpick inserted comes out clean.
- Remove from the oven and allow to cool for 5 minutes in the tin before placing on a cooling rack to cool completely.
- To make the frosting, beat the peanut butter and unsalted butter until pale and fluffy.
- Beat in the icing sugar and vanilla extract.
- Add the milk one tablespoon at a time until you have the desired consistency.
- Pipe the icing onto the cupcakes.