Dark Chocolate Peanut Butter Cupcakes
With a good taste of chocolate and peanut butter, these cupcakes will make you melt with pleasure… Young and old will love them, that’s for sure!
- For the cakes:
- 100g of flour
- 75g dark baking chocolate
- 175g caster sugar
- 3 whole eggs
- 1/2 teaspoon baking powder
- 175g soft butter
- 2 tbsp. milk
- For the frosting:
- 5 tbsp. peanut butter
- 45 ml liquid fresh cream
- 175g icing sugar
- 120g brown sugar
- 40g soft butter
Preparation 45 mins
Cooking 25 mins
Prepare the cakes:
Preheat the oven to 180°C or to th. 6.
Place paper liners in muffin tins.
In a bowl, beat the whole eggs with the powdered sugar until the mixture whitens.
Melt the dark chocolate cut into pieces with the butter in a bowl in the microwave.
Add it to the previous preparation, then stir well.
Then add the flour, baking powder and milk. Mix with a spoon until you get a smooth and homogeneous paste.
Pour the batter into the paper cases until 2/3 full.
Place in the preheated oven and cook for 20 mins.
Once out of the oven, let the cakes cool on a wire rack, then unmold them.
Meanwhile, prepare the icing:
Place the peanut butter, soft butter, powdered sugar and liquid cream in a saucepan.
Place the saucepan over low heat and allow the mixture to heat, stirring well, until the sugar is completely dissolved.
Remove the pan from the heat, then add the icing sugar and stir until the mixture is smooth.
Let the icing cool to room temperature, then refrigerate until ready to use.
When the cakes have cooled, take the icing out of the fridge and place it in a piping bag.
How to use a piping bag?
Fill a piping bag
Place it nicely on the cakes, then keep the cupcakes cool until tasting.
Take these chocolate peanut butter cupcakes out of the fridge 10 minutes before serving.
Decorate these cupcakes with dark chocolate chips.