Name: Chocolate and peanut butter cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 112.50 gm self-raising flour; 32.50 gm cocoa; 112.50 gm sugar (brown, granulated or caster work fine); 82.50 gm butter; 2 eggs; 57.50 gm vegetable oil; 84.98 gm milk; 4.40 gm vanilla essence; 1 large tbsp peanut butter (crunchy or smooth); 12 peanut butter cups (see Notes); 505.00 gm thickened cream; 5 peanut butter cups, extra

Chocolate and peanut butter cupcakes

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Delicious and untested recipe from a community member.

Ingredients:

112.50 gm self-raising flour
32.50 gm cocoa
112.50 gm sugar (brown, granulated or caster work fine)
82.50 gm butter
57.50 gm vegetable oil
84.98 gm milk
4.40 gm vanilla essence
1 large tbsp peanut butter (crunchy or smooth)
12 peanut butter cups (see Notes)
505.00 gm thickened cream
5 peanut butter cups, extra

Instructions:

Preheat the oven to 160C and line a cupcake tray with 12 cupcake cases.
In a bowl, sift together the flour, cocoa, and sugar. Create a well in the center and add the butter, eggs, oil, milk, vanilla, and peanut butter. Combine using an electric beater or whisk until well mixed.
Fill each muffin case halfway with the mixture. Add a peanut butter cup in the center and cover with another tablespoon of the mixture. Bake for 15-20 minutes or until a skewer inserted near the center comes out clean. Let it cool completely.
Heat the cream in a saucepan until almost boiling. Pour over peanut butter cups in a bowl and whisk to combine. Chill in the fridge until firm, then whip until fluffy. Pipe onto cupcakes.

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