Peanut Butter Filled Chocolate Cupcakes
Ingredients
Cake:
- 1 packet White Wings Unbelievably Good Chocolate Cake
- 160mL oat milk, or plant-based milk of choice
- 180mL boiling water
- 80g vegetable oil
- Gluten free pretzels, to decorate
Peanut butter icing:
- 1 packet CSR Vanilla Buttercream Icing Mix
- 150g vegan spread
- 3 tsp water
- ⅓ cup peanut butter
Chocolate Icing:
- 1 packets White Wings Unbelievably Good Chocolate Icing
- 60g vegan spread
- 1 tsp water
Method
1. Pre-heat oven to 160°C (conventional). Line a cupcake pan with 10 patty cases.
2. Prepare White Wings Unbelievably Good Chocolate Cake mix as per pack instructions.
3. Spoon mixture evenly into the prepared pan and bake for 30 minutes or until an inserted skewer comes out clean.
4. Remove from oven and allow to cool in tin for 10 minutes, leave to cool completely on a wire rack.
5. Peanut butter icing: prepare CSR Vanilla Buttercream Icing Mix as per pack instructions. Fold in peanut butter. Transfer to piping bag.
6. Chocolate icing: prepare White Wings Unbelievably Good Chocolate Icing as per pack instructions. Transfer to piping bag.
7. Using a piping tip, scoop out the middle of the cupcakes. Pipe in the peanut butter icing.
8. Pipe on the chocolate icing. Top with crushed pretzels.
