Reese’s Peanut Butter Chocolate Cupcakes

If you love peanut butter, chances are you’re a huge fan of Reese’s Peanut Butter Cups. This Peanut Butter Chocolate Cupcake recipe pays homage to this American candy and takes a love of peanut butter to a whole new level.

The chocolate cupcakes are rich, moist(sorry!) and decadent. They are topped with a creamy peanut butter buttercream which is sweet and salty all at the same time and the cakes are filled with a little nugget of peanutty goodness. Finished off in the only way they should be, sprinkled with the mighty peanut butter cup. Treat your loved ones (and yourself) to something a little bit naughty. Go on, you deserve it.

Reese's Chocolate Cupcakes

Full credit goes to Cupcake Jemma for this delicious recipe:

INGREDIENTS:

For the chocolate cupcakes

  • 140g plain flour, sifted
  • 185g caster sugar
  • 30g cocoa powder
  • 40g milk chocolate chips
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 125g buttermilk
  • 120ml cold coffee (I use one tsp of instant coffee granules)
  • 100ml vegetable oil
  • 1 large free range egg

For the filling

  • 125g peanut butter
  • 125g icing sugar, sifted
  • 30g butter
  • Pinch of salt

For the buttercream

  • 150g softened unsalted butter (I use Lescure)
  • 80g peanut butter
  • 340g icing sugar, sifted
  • 3-4 tbsp milk

Chocolate Peanut Butter Cupcakes

METHOD:

1. Preheat your oven to 160°C/Gas Mark 3. Line your 12-hole muffin tin with cupcake cases.

2. Sift all the dry ingredients into a mixing bowl (caster sugar, cocoa powder, bicarbonate of soda, salt and plain flour) and add the chocolate chips. Using a hand whisk, mix this until all the dry mixture is well combined.

3. Once you have done that, put the dry mixture bowl to one side. Now it’s time to add all your wet ingredients into a separate mixing bowl (buttermilk, cold coffee, vegetable oil and one large egg). Again, using the same whisk, whisk the wet mixture together until combined.

4. Pour the dry mixture into the wet mixture bowl and bring the mixture together, whisking thoroughly until combined and you have a smooth rich chocolatey cupcake mixture. As this is a fairly wet mixture, it is recommended you pour the mixture into a jug and use this to fill you cupcakes to avoid any extra mess or spillages.

5. Pour the mixture evenly into each cupcake case and bake for around 25 mins (it will differ with every oven and how much mixture you have placed in each case so check to see if a knife comes out clean, if it doesn’t, they may need an extra 5 mins). Transfer to a cooling rack and leave to cool completely before piping the peanut buttercream on top.

6. In the meantime, you can make the peanut butter filling. You can use a food processor for this but I used my electric mixer which also worked equally as well. Pop your butter, peanut butter and sifted icing sugar into the mixer and blitz together for a couple of minutes until it clumps together and combines, you’re looking for a squidgy consistency. Pop the mixture into a smaller bowl and squidge together by hand until it combines into one ball. Put this to one side until your cupcakes are out of oven and have cooled.

Chocolate Peanut Butter Cupcake Recipe

7. Now it’s time to make your peanut buttercream. Add the butter and peanut butter into the mixer and beat on high speed for 5 minutes until it goes really smooth and pale. Add the sifted icing sugar into the bowl in two stages, beating for 5 minutes between each addition. Remember to start the mixer on a low speed to avoid your icing sugar going everywhere!

8. At this point you will notice the buttercream is really thick, so to loosen up the mixture and make sure it is a lovely smooth and silky consistency we need to add the milk. Gradually add the milk a tablespoon at a time until you have the desired consistency (the amount in the recipe is just a guideline).

9. Once your cupcakes have cooled, it’s time to put everything together! First you will need to make some room for that lovely peanut butter filling and to do this, make a hole in the middle of the cupcakes (I used an apple corer but a knife will work just as well). Add a little nugget of the peanut butter filling into each cake, filling it until it reaches to the top of the cupcake.

10. Pipe the buttercream on top of the cakes. I used the close star nozzle for these cupcakes to make a pretty swirly pattern. Finally, finish the cakes with some broken pieces of Reese’s Peanut Butter Cups and there you have it. You have just made your very own piece of chocolatey peanut buttery piece of heaven. Enjoy!

Peanut Butter Chocolate Cupcake Recipe

If peanut butter aint your thing, check out my other cupcake recipes and find your favourite. Happy baking!

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Rose and Pistachio Cupcakes

So with spring finally blossoming, I thought I’d try my hand at something a little different to bake. Instead of opting for a sticky and indulgent chocolate-filled recipe, I have baked a batch of fragrant rose and pistachio cupcakes.

I am not usually a fan of floral-infused flavours but after sampling some of Sift’s raspberry and rose cakes last month, I was inspired to have a go at something similar.

I really like this recipe, it’s simple and very fitting for the springtime. Tucking into one of these badboys is kind of like ploughing your face into a bunch of fresh roses. Rose and pistachio nuts are two harmonious flavours that work really well together and all in all, product a really light and fluffy cake.

Rose and Pistachio Cupcakes

I would definitely give this rose and pistachio cupcake recipe a try if you like sweet-scented flavours and want to impress your loved ones with a sophisticated sounding recipe. We can all try and be classy sometimes, right?

INGREDIENTS:

For the Rose and Pistachio Cupcakes

  • 200g Self-Raising Flour
  • 160g Caster Sugar
  • 1tsp Baking Powder
  • 60g Chopped Pistachio Kernels
  • 120g Unsalted Butter (I use Stork)
  • 2 Large Eggs
  • 2 tbsp Whole Milk
  • 1 tsp Rosewater

For the Rose Buttercream

  • 240g Unsalted Butter (I use Lescure)
  • 400g Icing Sugar, Sifted
  • 2 tbsp Whole Milk
  • 1 tsp Rosewater
  • 60g Chopped Pistachio Kernels (for decoration)

METHOD:

1. Preheat your oven to 180°C/Fan 160°C/Gas Mark 4. Line your 12-hole muffin tin with cupcake cases.

2. Add the butter and sugar to a large mixing bowl and cream together until light and fluffy. Add the eggs to the mixture one at a time, beating well in between each addition. Add in the rosewater and mix until thoroughly combined.

3. Sift the flour and baking powder and fold this into the mixture in two parts. Add the first half, followed by the milk and then add in the second half, beating until the mixture is smooth and combined. Finally fold in the chopped pistachios.

4. Spoon the mixture evenly into each cupcake case and bake for around 20 mins (it will differ with every oven and how much mixture you have placed in each case so check to see if a knife comes out clean, if it doesn’t, they may need an extra 5 mins). Transfer to a cooling rack and leave to cool completely before piping the rose buttercream on top.

5. In the meantime, you can make the rose buttercream. Pop your butter into the mixer and beat on high speed for 5 minutes until it goes really smooth and pale. Add the sifted icing sugar into the bowl in two stages, beating for 5 minutes between each addition. Remember to start the mixer on a low speed to avoid your icing sugar going everywhere!

6. At this point you will notice the buttercream is really thick, so to loosen up the mixture and make it a lovely smooth and silky consistency we need to add the milk and rosewater. Gradually add the milk a tablespoon at a time until you have the desired consistency (the amount in the recipe is just a guideline).

7. Once your cupcakes have cooled, it’s time to pipe! Place the rose buttercream into a piping bag and pipe onto the cakes (I used a close star nozzle for these cupcakes). Finally, garnish with some crushed pistachio kernels.

Rose and Pistachio Cupcake Recipe

I hope you like them! For more cupcake recipes and cake ventures, browse my blog. And don’t forget to check out my insta for pretty pictures that may or may not give you cake cravings.

Carrot and Walnut Cupcakes

Carrot cake isn’t everyone’s cup of tea. I must admit, when cake is on the agenda I don’t usually think of choosing the one with vegetables stuffed inside. However, I have made my way through many-a-carrot-cake (for research purposes obviously) and have perfected my own carrot and walnut cupcake that is all kinds of satisfying. Inspired by Paul Hollywood’s ultimate carrot cake recipe, I have tweaked a few of the ingredients and measures to suit my own tastes, and hopefully yours too.

Although the actual baking process is fairly simple, the prep work does take a lot of time and patience. But trust me, when you pull those cupcakes out of the oven and get a whiff of all those spices working in perfect harmony, all the pain, shredding and tears will be well and truly worth it.

Carrot and Walnut Cupcakes

The main changes I have made to Hollywood’s recipe is switching pecans for walnuts, (initially it was because they’re a bloody nightmare to find in the supermarket) but now I just think the taste works better. I have also added lots more spices because you can never have too many and mixed spice is pretty much the greatest thing ever.

INGREDIENTS:

For the carrot cake cupcake

  • 155ml sunflower oil
  • 230g self-raising flour
  • 1 tsp baking powder
  • 1½ tbsp ground cinnamon
  • 2 tbsp mixed spice
  • 1 tbsp ground ginger
  • 230g light brown muscovado sugar
  • 100g walnuts, chopped into quarters
  • 260g carrots, finely grated
  • 3 medium eggs, beaten

For the icing

  • 50g margarine, softened (I use Stork)
  • 200g cream cheese (I use Philadelphia)
  • 150g icing sugar, plus extra to dust

METHOD:

1. Preheat your oven to 180°C/Fan 160°C/Gas Mark 4. Line your 12-hole muffin tin with cupcake cases. Using a sifter, put the flour, baking powder and spices into a large mixing bowl. Add the sugar, chopped walnuts and finely grated carrots. Stir until the mixture is combined. Add in the beaten eggs and sunflower oil and then continue to mix well.

2. Spoon the mixture evenly into each cupcake case and bake for around 35 mins (it will differ with every oven and how much mixture you have placed in each case so check to see if a knife comes out clean, if it doesn’t, they may need an extra 5 mins). Transfer to a cooling rack and leave to cool completely before icing.

3. For the cream cheese icing, beat the butter in a large bowl with a hand mixer until it has softened up. Add the cream cheese and beat again until it is well mixed. Sift over the icing sugar gradually and then beat until smooth.

4. Place the cream cheese icing into a piping bag and once your cupcakes have totally cooled, ice them any way you like. (I always opt for a large star nozzle for piping), sprinkle a few leftover chopped walnuts and voila!

I hope you love them as much as I do!

Lotus Biscoff Cupcakes

I first discovered lotus biscuits in a posh coffee shop in Leeds. Now every time I order a latte, I cross my fingers and secretly pray that a little caramel biscuit in its red wrapper is accompanying it.

Lotus biscuits and coffee are a match made in heaveeeen. The sweet caramelised taste of the biscuit is so unique, once you have experienced such a yummy blend of flavours, no other biscuit quite matches up to it. They also feel a bit classier than your standard rich tea, not sure why, they just do.

So I had been wondering for a while how I was going to transfer this unique taste into a cupcake and stumbled across lotus biscoff spread. Genius.

Recommended as a spread for your toast, I had much bigger plans for this beautiful invention, lotus biscoff cupcakes.

I used light brown sugar for the cakes as this brings that all important caramel flavour to the basic cupcake recipe and I added the biscoff spread into the buttercream, and I must admit, it’s my favourite ever buttercream.

I recently baked a batch and took them into the office to celebrate National Cupcake Week and they were all gone by the first round of brews, so I would say they went down pretty well.

Lotus Biscuit Biscoff Cupcakes

INGREDIENTS:

For the cupcakes

  • 150g light brown sugar
  • 150g self raising flour
  • 150g margarine (I use stork)
  • 1 tbsp whole milk
  • 3 large eggs, whisked
  • 1 tsp vanilla extract

For the lotus buttercream

  • 150g margarine
  • 300g icing sugar
  • 200g lotus biscuit spread

METHOD:

1. Preheat your oven to 180°C/Fan 160°C/Gas Mark 4. Line your 12-hole muffin tin with cupcake cases.

2. Beat the margarine and light brown sugar until well combined. Add the eggs, self raising flour and vanilla extract and mix together until you have a smooth consistency – you can add the milk if the mix isn’t as smooth as you would like.

3. Spoon the mixture evenly into your 12 cases and bake for 20-25 mins. Once they’re ready to come out of the oven, transfer to a cooling rack and leave to cool completely before adding the lotus buttercream.

4. Whilst the cupcakes are in the oven, you can make the buttercream. Beat the margarine in a large bowl to soften it and gradually add the icing sugar, continuing to beat until smooth. Add in the lotus biscuit spread and continue to beat until it is creamy and caramel-ly mmm.

5. Once the cakes have cooled and your buttercream is ready to pipe, it’s time to decorate. I use a disposable piping bag with a large star nozzle tip. Add the buttercream to the cakes and finish with the lotus biscuit. I crush a couple of the biscuits and sprinkle the crumbs over the cakes to make it extra fancy.

Enjoy!

Bourbon Biscuit Cupcakes

Do you know why biscuits are my second favourite things aside from cake? Because biscuits are a guilt-free accompaniment to a cuppa. You’re almost judged if you don’t have a biscuit with your tea, well you are in my house anyway.

So here’s my next question…what is the best biscuit out there? For me, it’s a toss-up between those pink wafers you only find in biscuit selection boxes at Christmas or the timeless classics, custard creams and…yes you guessed it bourbon biscuits.

Bourbon biscuits satisfy every biscuit must-have. Chocolatey? Yes. Crunchy? Yes. Chocolate butter-creamy centre? Yes.

Anyway, I knew it wouldn’t take long before I was combining this with another love of mine, chocolate cake. And without further ado, I bring you… bourbon biscuit chocolate cupcakes.

A fairly simple recipe with basic ingredients, these little cakes are hard not to love. And just because your Bourbon biscuit is placed on top of a cupcake doesn’t mean you can’t have it with a cuppa, it’s still the perfect accompaniment and don’t let anyone tell you any different.

Bourbon Biscuit Chocolate Cupcakes

INGREDIENTS:

For the chocolate cupcakes

  • 140g caster sugar
  • 100g plain flour
  • 30g cocoa powder
  • 1tsp baking powder
  • 40g margarine (I use stork)
  • 120ml whole milk
  • 1 egg
  • 1/2 tsp vanilla extract

For the chocolate buttercream

  • 110g margarine
  • 200g icing sugar
  • 40g cocoa powder
  • 1tbsp whole milk
  • Bourbon biscuits to decorate

METHOD:

1. Preheat your oven to 180°C/Fan 160°C/Gas Mark 4. Line your 12-hole muffin tin with cupcake cases. Using a sifter, put the flour, baking powder, cocoa powder and caster sugar into a large mixing bowl. Add the margarine and combine using either a mixer (with the paddle attachment) or a good old fashioned wooden spoon until you are left with a sandy consistency.

2. Whisk the egg, whole milk and vanilla extract in a separate bowl/mug and add it to your mixture gradually, continuing to mix well until there are no more lumps. Be careful not to over mix.

3. Spoon the mixture evenly into your 12 cases and bake for 20-25 mins. Once they’re ready to come out of the oven, transfer to a cooling rack and leave to cool completely before adding the chocolate buttercream.

4. Whilst the chocolate cupcakes are in the oven, you can make the buttercream. Beat the margarine in a large bowl to soften it and add half the icing sugar, continuing to beat until smooth. Add in the remaining icing sugar, cocoa powder and milk and beat until it is creamy.

5. Once the cakes have cooled and your buttercream is ready to pipe, it’s time to decorate. I use a disposable piping bag with a large star nozzle tip. Add the buttercream to the cakes and finish with a bourbon biscuit. I bang my bourbons straight in the middle but you can be as artistic as you like.

Go on, make a brew and enjoy one of these bad boys.