Chocolate peanut butter cupcakes

Chocolate peanut butter cupcakes

IMG_6539[1]Sometimes you just need some chocolate in your life, and these squidgy, swirled cupcakes with cream cheese icing are the perfect way to get it. The use of plain flour instead of self raising, with just a bit of baking powder and bicarb, mean that the cakes are dense and moist, but also rise enough.

It’s important that you use a good quality peanut butter for the swirl, if you use a cheap one with lots of added sugar, the cake will be too sweet, and will lack a real peanut butter flavour. We had a 1kg tub of Meridian crunchy peanut butter in the cupboard which I used, Meridian is a really good brand to use because they don’t add sugar to their peanut butter, and it’s also made without using palm oil.


Chocolate cupcakes:

  • 125g soft butter
  • 125g light muscavado sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 75g plain flour
  • 50g cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 2 tbsp.  milk

Peanut butter swirl:

  • 50g crunchy peanut butter – I used Meridian as it’s free from Palm Oil.
  • 2 tbsp. milk

Chocolate cream cheese frosting:

  • 50g soft butter
  • 100g full fat cream cheese
  • 150g icing sugar
  • 20g cocoa powder

A muffin tin, lined with cupcake cases

  1.  Put the butter, sugar and vanilla in a large mixing bowl and beat until light and fluffy.
  2. Beat in the eggs, then fold in the flour, cocoa powder, baking powder and bicarbonate of soda, before stirring in the milk until you get a smooth batter.
  3. For the swirl, mix the peanut butter and milk together, then roughly swirl through the chocolate cake mix. Don’t stir it in completely, or your swirl will disappear!
  4. Spoon the mixture into the cupcake cases, and bake for 20 minutes until they are risen, and spring back when lightly touched.
  5. When the cupcakes are cooked, remove from the oven and leave to cool on a wire rack while you make the frosting.
  6. For the frosting, put the butter in a bowl and whisk with an electric whisk until really pale in colour. Add the cream cheese and beat until just combined.
  7. Sift in the icing sugar and cocoa powder, then whisk again until you have a smooth icing. Don’t continue whisking, or the icing will go runny.
  8. When the cakes are cold, ice with the frosting and decorate with sprinkles.


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