Chocolate Peanut Butter Cupcakes

These chocolate peanut butter cupcakes are the perfect combination of sweet and slightly salty. Chocolate sponge topped with a swirl of creamy peanut butter frosting drizzled with melty chocolate and finished off with half a Reeses Peanut Butter Cup, the image of cupcake perfection.

When it's cold outside and I've spent the whole day making cupcakes at work, battled my way home through the biting wind which is ever present along the banks of the River Tyne before finally collapsing in the comfort of my warm house you'd think the last thing on my mind would be more baking.  You'd be wrong, I'm forever getting back from a day of baking in the shop only to pull out my Kitchenaid and whip up something sweet and sugary. It's an addiction.

These chocolate peanut butter cupcakes came about when I looked in the cupboard and realised I had a bumper pack of Reeses Peanut Butter Cups sitting unused. Rather than alert Kris and watch them vanish in a matter of moments, I thought I'd do something special with them, and whats more special than adorning the top of a cupcake?

Chocolate Peanut Butter Frosting

Ingredients:

• For the cupcakes:
• 175g unsalted butter, softened
• 175g soft light brown sugar
• 3 large, free range eggs
• 175g self raising flour
• 1tsp baking powder
• 4tbsp cocoa powder
• 2tbsp whole milk


• For the frosting:
• 125g unsalted butter, softened
• 300g icing sugar
• 100g smooth peanut butter
• 2tbsp whole milk
• 50g plain chocolate, melted
• 6 Reese's peanut butter cups, halved

Cooking Directions:

1. Preheat the oven to 175°C fan and line a cupcake tray with 12 liners.
2. In a large bowl sift together the flour, cocoa powder and baking powder. Set aside.
3. Place the butter and sugar in an electric mixer and mix until light and fluffy. Add eggs one at a time, mixing well between each addition. Add the flour mixture in one go ensuring all the ingredients are thoroughly combined. Mix the milk through the batter until smooth.
4. Fill the cupcake liners to 2/3 full and bake for 20 - 25 minutes or until a skewer inserted into the cake comes out clean.
5. Allow to cool in the pan for five minutes before removing to finish cooling on a rack.
6. While the cupcakes are cooling, make the frosting.
7. Mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar and the peanut butter and milk. Turn the mixer on low and gradually increase the speed. Whip for 5 minutes, if the frosting looks too stiff add a splash more milk until you reach a nice piping consistency.
8. Once the cupcakes have cooled fill a piping bag, fitted with an open star nozzle, with the peanut butter frosting and pipe a cute swirl on each cake. Drizzle each cake with the melted chocolate and top with half a peanut butter cup.

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Super Moist Chocolate Cupcakes

I was glancing at my blog archives the other day and I realised, I've never shared a recipe for a basic chocolate cupcakes, or even a vanilla one for that matter.  Basic recipes are the building blocks of baking, once you've mastered a simple chocolate cupcake, you can customise it to your hearts content. Here I'm sharing the recipe for my favourite, super moist and delicious, chocolate cupcake.

These babies are people pleasers. Chocolate cake can often be dry and a bit uninspired, but this one is so light and moist you'll be going back for seconds, even thirds.  Once you've got this one down. you can add in a little peppermint extract for a chocolate mint cake or maybe grated orange zest for a nice chocolate orange zing. The world is your oyster.

So guys and girls, are there any more basic recipes you'd like to see here? I'd love to whip up some more simple bakes.

*I wholeheartedly apologise for using the word moist, I know I know. I hate it too.

Super Moist Chocolate Cupcakes

Ingredients:

• 150g plain flour
• 200g caster sugar
• 40g cocoa powder
• 1tsp bicarbonate of soda
• 1/2tsp fine salt
• 1 large egg
• 120ml buttermilk
• 120ml sunflower oil
• 1tsp vanilla extract
• 120ml hot water


• For the frosting :
• 250g unsalted butter, room temperature
• 350g plain chocolate, melted
• 20g cocoa powder
• 500g icing sugar
• 50-75ml whole milk

Cooking Directions:

1. Preheat oven to 175°C and line a 12 hole cupcake tray with liners.
2. Sift all of the dry ingredients into a large bowl and set aside. In the bowl of an electric mixer add the egg, buttermilk, sunflower oil and vanilla and mix together. Slowly add the dry ingredients to the wet, mixing all the time. Add the water and mix to a thin batter.
3. Fill each cupcake liner 1/2 way with the chocolate batter and bake in the preheated oven for 20 minutes. Allow cupcakes to cool in the tray for 5 minutes before removing to a wire rack. Make your frosting while the cakes are cooling.
4. Beat the softened butter in your electric mixer until smooth, pour in the melted chocolate and beat to combine. Add in the cocoa and icing sugar and mix, slowly add the milk until you reach a good piping consistency. (Not too stiff, not too soft). You may not need all of the milk.
5. Using a large closed star nozzle pipe a swirl of buttercream onto each cooled cupcake. Cakes can be kept in an airtight tin for up to 3 days.

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Caramac Cupcakes

As a child of the 80's I have eaten more than my fair share of Caramac bars.  The caramelised white chocolate candy was a bit of a sweetheart during the decade and you could find the iconic red and yellow packaged bars on most sweetshop shelves. Fast forward to 2017 and the beloved Caramac is almost unheard of. A retro treat reserved for people over the age of 30. Well guys, I'm here to tell you it's flipping delicious and you should hightail it to your local supermarket and treat yo'self to this sweet and caramelly delight.

As you've probably noticed by now, I enjoy transforming my favourite flavours into cute cupcakes, so of course Caramacs were always going to get the same treatment.  I've used a simple vanilla cupcake as the base with a simple switch, light brown sugar for caster.  This gives the most subtle caramel flavour, perfect when paired with the velvety Caramac frosting.

If you decide to give these, or any other of my recipes a whirl be sure to tag me in any photos you post. I love to see what you guys whip up.  Find me at Instagram Katie_Petlamb, Facebook and Twitter.  

Caramac Cupcakes

Ingredients:

• 175g (1 1/2 sticks) unsalted butter, at room temperature
• 175g (3/4 cup) light brown sugar
• 3 large, free range eggs
• 175g (1.5 cups) self raising flour
• 1tsp baking powder
• 50ml whole milk
  

For the frosting:

• 125g (1/2cup) unsalted butter, at room temperature
• 300g (2 1/3cups) icing sugar
• 100g Caramac chocolate
• 1tbsp whole milk (if needed)
• Caramac buttons to decorate

Cooking Directions:

1. Heat your oven to 170C and line a 12 hole cupcake tray with liners. Set aside.
2. The the bowl of an electric mixer whip the butter and sugar together till light and creamy, around 3-5 minutes. Add the eggs one at a time mixing between each addition. Add half the flour and mix, add the milk followed by the rest of the flour and the baking powder. Mix till combined the mix in the vanilla extract.
3. Using an ice cream scoop fill each cupcake liner to 2/3 full and bake for 20 minutes until risen and springy when touched. Allow to cool in the tin for 5 minutes before removing to a baking rack to finish cooling.
4. To make the frosting first melt the Caramac chocolate in a heatproof bowl set over a saucepan 1/4 full of simmering water. Set aside. Mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar and the melted Caramac. Turn the mixer on low and gradually increase the speed. Whip for 5 minutes, if the frosting looks too stiff add a splash of milk until you reach a nice piping consistency.
5. Once the cupcakes have cooled fill a piping bag, fitted with an open star nozzle, with the Caramac frosting and pipe a cute swirl on each cake. Top with Caramac buttons or sections of the Caramac bar.

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Strawberry Prosecco Cupcakes

My love of prosecco is well documented on this blog, there really is nothing better than popping that cork and settling down for a good gossip with the girls.  Last week we went extra with our flutes, topping them with a plump, red strawberry before adding a dash of wild strawberry liquor. Needless to say it was utterly delicious, which got me thinking about cupcakes.  How can I incorporate this delicious flavour into a little bun, thus these strawberry prosecco cupcakes were born.

The best thing about these cupcakes is the surprise on peoples faces when they bite through the sponge to discover a full, juicy strawberry hiding inside.  What a treat.

With Mothers Day on the horizon I can imagine many a deserving mother who would be delighted with the gift of these babies.  Serve them up alongside a chilled glass of prosecco for the queen of Mothers Day treats, you'll even get bonus points for making them with your own hands.  No store bought cakes for you, oh no!

Strawberry Prosecco Cupcakes

Ingredients

• For the cake :
• 175g (1 1/2 sticks) unsalted butter, softened
• 175g (3/4 cup) caster sugar
• 3 large eggs
• 175g (1 1/2 cups) self raising flour
• 1tsp baking powder
• 1tsp vanilla extract
• 3tbsp whole milk
• 12 strawberries


• For the frosting :
• 125g (1/2 cup) unsalted butter, softened
• 300g (2 1/2 cups) icing sugar
• 100ml prosecco
• popping candy and straws to decorate

Cooking Directions

1. Heat your oven to 170C and line a 12 hole cupcake tray with liners. Set aside. 
2. In the the bowl of an electric mixer whip the butter and sugar together till light and creamy, around 3-5 minutes. Add the eggs one at a time mixing between each addition. Add half the flour and mix, add the milk followed by the rest of the flour and the baking powder. Mix till combined the mix in the vanilla extract.
3. Using an ice cream scoop fill each cupcake liner to 2/3 full and bake for 20 minutes until risen and springy when touched. Allow to cool in the tin for 5 minutes before removing to a baking rack to finish cooling.
4. To make the frosting first mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar and 3/4 of the prosecco. Turn the mixer on low and gradually increase the speed. Whip for 5 minutes, if the frosting looks too stiff add a touch more prosecco until you reach a nice piping consistency.
5. One the cupcakes have cooled slightly brush the tops with the remaining prosecco then take a small knife and hollow out a cone in the center of each cupcake, pop a strawberry in each hole. Fill a piping bag, fitted with an open star nozzle, with the prosecco frosting and pipe a cute swirl on each cake. Sprinkle with the popping candy and pop a little straw in the top.

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Jack Daniels and Coke Cupcakes

You guys don't half love a boozy bake.  Whenever I look at my blog stats one particular post always stands out in terms of popularity, my gin and tonic cupcakes.  I've seemed to shy away from cupcakes on my blog; probably because I bake them at work all day, every day, but that's enough of that.  What a way to reintroduce cupcakes than with these super kick-ass Jack Daniels and Coke blighters.  

These delightfully squiffy babies consist of a cola sponge, hollowed out and filled with a Jack Daniels spiced chocolate ganache. They're then topped with a swirl of Jack Daniels butter cream, followed by more ganache and a jelly cola bottle.  I'd recommend these cupcakes for any adult occasion but I can't help but notice how perfect they'd be for Fathers Day, what a coincidence that it's coming up next week!

I'm already planning a bit of a cuptail (that's a cocktail cupcake to you and me) series for my blog, combining my passion for cake and a good old booze.  What cocktail would you like to see magicked into a cupcake wrapper?

Jack Daniels and Coke Cupcakes

Adapted from How to be a Domestic Goddess

Makes 20 - 24 cupcakes

For the cupcakes:

250ml full fat Coke

250g unsalted butter

85g cocoa powder

220g plain flour

400g caster sugar

2tsp baking powder

2 large eggs

250ml soured cream

For the ganache:

600g plain chocolate

300ml double cream

4tsp Jack Daniels

For the Buttercream:

250g butter, softened

750g icing sugar

4tbsp Jack Daniels

4tbsp milk (more if needed)

Method:

Preheat your oven to 175C and line two cupcake trays with liners.  In a large saucepan bring the coke and butter to a simmer until melted together.  Sift in the cocoa powder followed by the sugar, whisk until combined.

In a large jug whisk together the eggs and soured cream until smooth, slowly add the egg mixture to the cola, whisking constantly.  Add the flour and baking powder, fold together till everything is smooth and silky.  Fill the cupcake cases 3/4 full and bake for twenty minutes.

While the cakes are baking prepare the ganache.  Break the chocolate into small pieces and place in a bowl, set aside.  In a small saucepan bring the double cream to a simmer, once small bubbles start to form pour the cream over the chocolate and leave for two minutes.  Stir till smooth and combined before stirring in the Jack Daniels.  Set aside to thicken slightly while you await your cupcakes.

Once your cupcakes are baked and cooled use an apple corer, or a sharp knife to hollow out the centre of each cake.  Fill each hollow with ganache and set aside while you make your butter cream.

For the butter cream place the butter and icing sugar in the bowl of an electric mixer, cover with a tea towel and mix on a medium speed.  Once combined add the Jack Daniels and the milk and mix, again on a medium speed.  If the frosting is still too thick to pipe add a splash of milk until you reach a good consistency.  Pipe a swirl on top of each cupcake before dolloping some more ganache on top followed by a jelly cola bottle.

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Rhubarb and Custard Cupcakes

I love rhubarb season, it's probably the only seasonal produce that I really get excited about.  Well, that and asparagus, but who doesn't get a jolly on for asparagus? 

I was visiting a local farm shop recently, picking up some bits and bobs for lunch when my eye was caught by a massive tub of the beautiful rosy stalks.  The lovely lady who worked their informed me it had just been picked from their fields that morning.  That's all I needed to hear, so I loaded up my basket with the pink stems and off I trotted.

Sadly Kris isn't as much of a fan of rhubarb as I, claiming it's too tart, so all ideas of rhubarb crumble went right out the window.  After much deliberation I decided to create a rhubarb compote to fill some custard flavoured cupcakes, genius.  The best thing about owning a cake shop is I get to bake as many cakes as I want and they never go to waste, there's always a bustling crowd desperate to try out any experimental sponges.

 

 You will need:

175g butter, softened
150g self-raising flour

50g custard powder
175g caster sugar

1 tsp baking powder

3 large, free range eggs
1⁄2 tsp vanilla extract

For the compote:

450g rhubarb, cut into chunks

150g caster sugar

150ml water

1tsp vanilla extract 

For the frosting:

125g unsalted butter, softened

250g icing sugar

50g custard powder

50ml milk

Method:

For the compote place the rhubarb, sugar and water in a small saucepan and cook over a medium heat.  Simmer for around 20 minutes or until the compote is thick and smelling delicious, add the vanilla extract then remove from the heat.  Set aside while you make the cupcakes.

Preheat the oven to 180°C and line a 12-hole muffin tin with cupcake cases.
 

Place all of your cake ingredients into the bowl of an electric mixer and mix to combine.  Once all of the ingredeints are blended together, using an ice cream scoop divide the mixture between the cupcake cases.

Bake for 20 minutes or until the cakes are golden and spring back with touched.  Allow to cool in the tin for 5 minutes before turning out to finish cooling on a wire rack.

When the cakes are cool cut a hollow out from the middle of each sponge, this is easiest with an apple corer, and fill with the rhubarb compote.

To make the frosting place the butter, vanilla, custard powder, icing sugar and half of the milk into your electric mixer and mix to combine.  If your frosting is looking too stiff add a bit more milk until you reach a pipable consistancy.

Spoon the frosting into a piping bag fitted with an open star nozzle the pipe tall swirls of the icing on top of each cupcake. Top with a fondant flower or pink sprinkles to finish.

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Wasabi & White Chocolate Cupcakes

Last week Kris and I visited a mini chilli and chocolate festival in the wonderful Grainger Market in Newcastle.  The festival was to publicise the annual Chilli Festival held at Seaton Delaval Hall which Pet Lamb are delighted to be a part of.  If the mini fest was anything to go by,the actual event will blow off your socks, in more ways than one!  After seeing the amazing variety of products available I started thinking about which flavours we could incorporate into our cupcakes to make them more suitable for such a spicy event.  We have quite a few surprises up our sleeves but one of my favorites is this, wasabi and white chocolate cupcake.  

For those of you unfamiliar with wasabi, it is an extremely hot condiment used in Japanese cuisine.  Also known as Japanese Horseradish it is most commonly used to add flavour to sushi.  I am a huge fan of wasabi so adding it to a cupcake was a match made in Katie heaven.  The heat is rather subtle giving the cupcake a distinct warmth in the aftertaste.  If you like it spicier, simply add more wasabi!

Wasabi & White Chocolate Cupcakes

Ingredients:
175g unsalted butter
175g caster sugar
175g self raising flour
50g plain flour
3 large eggs
1tsp baking powder
1tbsp wasabi paste 
100g white chocolate chips
2tbsp milk

Frosting:
125g Butter
350g icing sugar
3tbsp milk
1tsp vanilla extract

Method:
Preheat the oven to 180C - 160C fan and line a cupcake tray with 12 liners.
In a large bowl sift together the flours, and baking powder. Set aside.
Place the butter and sugar in an electric mixer and mix until light and creamy. Add eggs one at a time, mixing well between each addition.  Add the flour mixture in one go ensuring all the ingredients are thoroughly combined.  Stir through the milk and wasabi paste before adding the chocolate chips and mixing to combine.


Fill the cupcake liners to 2/3 full and bake for 20 - 25 minutes or until a skewer inserted into the cake comes out clean.


Allow to cool in the pan for five minutes before removing to finish cooling on a rack.

For the frosting place the soft butter and icing sugar in the bowl of an electric mixer and mix on low to combine.  Still mixing slowly add the milk until you reach the desired consistency.  Pipe or swirl onto each cake and enjoy.

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Gin and Tonic Cupcakes

Last year, for my Birthday, I received five bottles of gin.  Yes, that's right, five! One bottle of Hendricks, two bottles of Tanqueray 10, one bottle of Gordons and one bottle of pink gin.  That's a whole lot of G&T's, in fact, it's enough to keep a girl in G&T for almost a whole year.  With my Birthday fast approaching I'm down to my last bottle of Tanqueray and readying my cocktail cabinet for this years onslaught.  So, you should know by now, I'm just like every other cliched blogger in the world, I'm a G&T kinda gal.  With ice and a slice, of course.  I came to gin early in my life, at the ripe old age of 18.  My local student club night, Get Ya Skates On, served a double G&T for £1.50.  My poor student bank balance enjoyed this deal and thus, a lifetime relationship was born.  Here's to ten more years.

I can't actually believe it has taken me this long to include my favorite tipple in a cupcake recipe.  Maybe I thought it too sacred or maybe I didn't want to waste good gin on what could turn out to be a rancid failure, I don't know, but five bottles of the stuff means I can afford to be a little dangerous.    I used the premise of my Margarita cupcakes to create this recipe, they turned out amazingly so surely it should work with gin.  It does!

Gin and Tonic Cupcakes

Ingredients:

175g unsalted butter

175g golden caster sugar

175g self raising flour

25g plain flour
2 large eggs

1tsp baking powder

1tsp vanilla

3 tbsp tonic water

2tbsp gin

zest of 1 lime

Method:

Preheat the oven to 180C - 160C fan and line a cupcake tray with 12 liners.
In a large bowl sift together the flours and baking powder. Set aside.

Place the butter and sugar in an electric mixer and mix until light and creamy. Add eggs one at a time, mixing well between each addition.  Add the flour mixture in one go ensuring all the ingredients are thoroughly combined.  Stir in tonic water.

Fill the cupcake liners to 2/3 full and bake for 20 - 25 minutes or until a skewer inserted into the cake comes out clean.  Pierce the top of each cupcake five times and using half of the gin, brush over each cake. Leave to cool.


For the frosting mix the butter and icing sugar together until pale and creamy.  Add the remaining gin to the frosting and mix to combine.  Pipe a generous swirl upon each cake, grate over some lime zest and top with a marshmallow ice cube and a wedge of lime.

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