Chocolate and peanut butter cupcakes

Chocolate and peanut butter cupcakes

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*Disclaimer: This recipe is a member recipe. It has not been tested by the taste.com.au team.

The ingredient of Chocolate and peanut butter cupcakes

  1. 3/4 cup self-raising flour
  2. 1/4 cup cocoa
  3. 1/2 cup sugar (brown, granulated or caster work fine)
  4. 1/3 cup butter
  5. 2 eggs
  6. 1/4 cup vegetable oil
  7. 1/3 cup milk
  8. 1 teaspoon vanilla essence
  9. 1 large tablespoon peanut butter (crunchy or smooth)
  10. 12 peanut butter cups (see Notes)
  11. 2 cups thickened cream
  12. 5 peanut butter cups, extra

The instruction how to make Chocolate and peanut butter cupcakes

  1. Preheat oven at 160C. Place 12 cupcake cases on a cupcake tray.
  2. Sift dry ingredients (flour, cocoa & sugar) into a bowl, make a well in the centre and add the wet ingredients (butter, eggs, oil, milk, vanilla & peanut butter). Mix well with an electric beater or whisk.
  3. Fill each case half way, place a peanut butter cup in the middle then cover with another tablespoon of mixture. Bake for 15-20 or until a skewer inserted near centre comes out clean. Allow to completely cool.
  4. To make the choc peanut buttercream, heat cream in a saucepan until it almost reaches boiling point. Pour over peanut butter cups in a bowl and whisk together until combined. Place in fridge and chill. Once chilled, beat until it is whipped. Pipe onto cupcakes.

Nutritions of Chocolate and peanut butter cupcakes

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calories: https://schema.org
calories: NutritionInformation

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