Peanut Heaven Cupcakes
Peanut heaven cupcakes are a brilliant blend of chocolate and peanut butter tastes, coming together to create a delicious dessert.
- 60g (2oz) dark (semi-sweet) chocolate, chopped coarsely
- ⅔ cup (160ml) water
- 90g (3oz) butter, softened
- 1 cup (220g) firmly packed CSR Brown Sugar
- 2 eggs
- ⅔ cup (100g) White Wings Self Raising Flour
- 2 tablespoons cocoa powder
- ⅓ cup (40g) almond meal
- 250g (8oz) peanut brittle, chopped coarsely
- whipped milk
Choc Peanut Frosting:
- 1 cup (250ml) pouring cream
- 400g (12½oz) milk chocolate, chopped coarsely
- 1 cup (280g) smooth peanut butter
- Preheat oven to 170°C/340°F. Line a 12-hole (⅓ cup/80ml) muffin pan with paper cases.
- Stir chocolate and the water in a small saucepan over low heat until smooth.
- Beat butter, sugar and eggs in a small bowl with an electric mixer until pale and fluffy. Stir in sifted flour and cocoa, almond meal and warm chocolate mixture. Spoon mixture into paper cases.
- Bake cupcakes for 25 minutes or until a skewer inserted into the centre comes out with moist crumbs attached. Leave cakes in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.
- Make whipped milk choc peanut frosting: Bring cream almost to the boil in a small saucepan; remove from heat. When bubbles subside, add chocolate; stir until smooth. Transfer mixture to a small bowl. Cover; refrigerate for 30 minutes. Beat frosting with an electric mixer until light and fluffy.
- Spoon frosting into a large piping bag fitted with a plain 1.5cm (¾in) tube, alternating with spoonfuls of peanut butter to create a marble effect.
- Pipe generous swirls of frosting onto cold cakes; top with peanut brittle.
If you don’t have a piping bag, spoon the frosting onto cakes and a spoonful of peanut butter; using the back of the spoon, swirl together in an upward direction.