My favourite flavour combination (chocolate + peanut butter) in one delicious cupcake! Trialed by accident when surprising my sister at the end of her exams, and they've since become a family (and friends) favourite. Chocolate cupcakes (great as a standard chocolate cake base) with peanut butter icing (such a delicious guilty pleasure). They're quick, easy and delicious to make! These quantities make 12+ medium sized cupcakes. Enjoy!
Combine cocoa and brown sugar together then whisk in hot coffee and melted butter until smoothly combined.
Whisk eggs, caster sugar and vanilla together until light and mixture has turned pale. Then whisk this in to the main mix (see Step 1).
Triple sift flour, bicarb soda, baking powder and salt together, then fold through main mix. Beat until just combined (but avoid over-beating as this will make the cakes tough).
Spoon mix into cupcake case (approximately 2/3 - 3/4 full) and bake in a preheated oven at 180 degrees C for approximately 15 mins (depends on your oven). Skewer inserted in centre should come out clean (or with crumbs but not liquid batter) when they are cooked. Remove from oven and set aside to cool.
Warm the peanut butter (microwave or stove top) until it is soft (if you overheat it that's fine, the icing will just take longer to set before you can use it).
In a mixing bowl beat together the butter and half of the icing sugar until smooth and combined. Beat in the remaining icing sugar and continue to beat until mixture is light and fluffy.
Stir the warm peanut butter through the butter icing and beat until smooth. If you are adding the optional chocolate, melt this then stir through at the same time as the peanut butter. Avoid overbeating as the mixture can separate.
If the icing is too runny place it in the fridge until it firms up, then rebeat it briefly to soften before using. Pipe or spoon the icing onto the cooled cupcakes and decorate with crushed peanuts or chocolate buttons!