Chocolate Cupcakes with Peanut butter icing.

I can't stand peanut butter, I'm not even a fan of peanuts.


Then I discovered Reese's peanut butter cups, who would have thought chocolate and peanut butter would work so well! I became completely addicted to the taste combination, spreading peanut butter and chocolate spread on toast, melting a flake over peanut butter in a pancake on shrove tuesday, heaven!


So here is my latest chocolate and peanut butter combination, cupcakes with peanut butter frosting. I have used a devils food cake recipe for the cupcake, using a deep and dark chocolate flavour really brings out the sweet taste of the peanut butter without it becoming too sickly.  

For the Cupcakes


100g plain flour
20g cocoa powder
140g caster sugar
1½ tsp baking powder
a pinch of salt
40g unsalted butter (at room temperature)
120ml whole milk
1 egg
¼ tsp vanilla extract


For the Frosting


85 g butter, softened

• 195 g crunchy peanut butter
• 35 ml milk, or as needed
• 190 g icing sugar
• a couple of squares of dark chocolate, finely grated, to decorate

Preheat the oven to 170°C (325°F) Gas 3

Put the flour, cocoa powder, sugar, baking powder, salt and butter into a mixer (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency.

Whisk the milk, egg and vanilla extract in a jug, then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to a high speed and get rid of any lumps.

Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture (scrape any unmixed ingredients  from the side of the bowl with a rubber spatula). Continue mixing for a couple of minutes until the mixture is smooth. Be careful not to overmix!

Spoon the mixture into the paper cases (I use muffin sized cases) until 2 thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

To make the icing,

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

When the cupcakes are cold, spoon the peanut butter icing on top and decorate with grated dark chocolate. 


If your feeling a bit exciting, why not try making the icing out of cashew nut butter, or hazelnut butter.