Chocolate Peanut Butter Cupcakes Recipe Demonstration - Joyofbaking.com
Chocolate Peanut Cupcakes Recipe
Heat the oven to 180C, gas 4. Cream the butter and sugar until light, beat in the vanilla then the eggs. Mix the four, cocoa powder and baking powder, sift into the cupcake mixture and fold until just combined. Stir in the milk, then divide between the cupcake cases and bake for 12-15 minutes.
For the meringue buttercream, put the egg whites, sugar and salt in a heatproof bowl. Set over a pan of gently simmering water and mix until combined and warm (around 4 minutes). Remove from the heat and whisk, with an electric hand whisk or mixer, at a low speed, increasing gradually to medium-high. Continue for 8-10 minutes or until the mixture is glossy and the bowl is just warm to the touch. Combine the butter and peanut butter then add a tbsp at a time, on a medium-to-low speed, mixing well after each addition. Mix in the vanilla.
To decorate, pipe the buttercream in swirls and sprinkle with the chopped peanuts.
Video: How to make Peanut Butter Cup Cakes | Cupcake Jemma
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