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Peanut butter and chocolate cupcakes
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Prep Time:
210 minutes
Cook Time:
30 minutes
Total Time:
240 minutes
Irresistible triple peanut delight for all!
Ingredients:
  • 100g dark chocolate, finely chopped
  • 250ml (1 cup) water
  • 125g butter, at room temperature
  • 255g (1 1/4 cups) brown sugar, firmly packed
  • 3 eggs
  • 225g (1 1/2 cups) self-raising flour
  • 75g (1/2 cup) plain flour
  • 30g (1/4 cup) dark cocoa powder
  • 90g (1/3 cup) peanut butter, smooth
  • 80ml (1/3 cup) Bonne Maman Caramel Spread, plus extra, to serve
  • 40.00 gm water, hot
  • 150g unsalted butter, at room temperature
  • 260g (1 cup) peanut butter, smooth
  • 500g icing sugar mixture
  • 125ml (1/2 cup) thickened cream
  • 100g (1/2 cup) caster sugar
  • 55g (1/3 cup) peanuts, salted, toasted, coarsely chopped
  • 100g dark chocolate (70% cocoa), finely chopped
  • 125ml (1/2 cup) pouring cream
Instructions:
  • Preheat your oven to 160C/140C fan forced. Place paper cases in an eighteen-hole 125ml (1/2 cup) muffin pan.
  • In a saucepan, gently heat the chocolate and water until the chocolate melts, stirring constantly for about 3 minutes. Let it cool slightly before using.
  • Beat butter and brown sugar with electric beaters until pale and creamy. Add eggs one at a time, beating well after each addition. Stir in flours, cocoa, and chocolate mixture in batches until just combined. Divide mixture among prepared pans.
  • Mix peanut butter, caramel spread, and hot water in a small bowl. Spoon peanut butter mixture over cupcakes, then swirl with a skewer to create a marbled effect. Bake for 20 minutes or until a skewer comes out clean when inserted in the center. Let cupcakes sit in pans for 5 minutes before transferring to a wire rack to cool.
  • In a bowl, combine butter and peanut butter using electric beaters until creamy. Add icing sugar and cream in alternating batches, beating thoroughly after each addition.
  • Prepare a baking tray with parchment paper. Heat sugar in a saucepan until it melts and turns caramel in color. Remove from heat, mix in peanuts, and spread the mixture on the tray. Let it cool for 30 minutes before chopping it in a food processor. Enjoy your peanut brittle!
  • In a saucepan over low heat, gently melt chocolate with cream, stirring with a metal spoon for about 5 minutes until the mixture is smooth. Remove from heat.
  • Pipe icing over cupcakes using a 1.5cm fluted nozzle. Drizzle extra caramel and warm ganache over cupcakes, then top with peanut brittle.

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