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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Chocolate Praline Cupcakes

What are your favourite chocolates?

For me, it’s those silky smooth Guylian seashells. OH MY GOD that truffle centre gets me every time.

That’s why, for my next cupcake recipe, I decided to make my very own chocolate praline cupcakes, inspired by favourite chocolate treat.

Hazelnut Cupcakes Recipe

These chocolate hazelnut cupcakes have a really lovely texture to them due to the ground roasted hazelnuts which leaves you with an indulgent chocolate cupcake and a distinct nutty flavour. Yum.

And I haven’t stopped there, to add even more chocolate nuttiness, these badboys are topped with a very naughty Nutella buttercream.

This chocolate hazelnut cupcake recipe is inspired by Cupcake Jemma’s How to Make Nutella Cupcakes video tutorial. I’ve used and watched so many of her tutorials but she’s basically the cupcake queen so not even ashamed about it one tiny bit.

Chocolate Hazelnut Cupcakes

It’s a really simple recipe but it’s one of my favourites so far. If you give them a go please let me know how they turn out, I’d love to see!

If you fancy drooling over some of my other bakes and cake ventures around Yorkshire, head over to my Instagram. I just can’t be held responsible for any cake cravings that will follow!

Chocolate Hazelnut Cupcake Recipe

INGREDIENTS:

For the Chocolate Praline Cupcakes

  • 100g Self-Raising Flour
  • 25g Cocoa Powder
  • 125g Caster Sugar
  • 1/4 tsp Bicarbonate of Soda
  • 60g Ground Roasted Hazelnuts
  • 140g Unsalted Butter (I use Lescure)
  • 2 Large Eggs
  • 1.5 tbsp Whole Milk
  • 1/2 tsp Vanilla Extract

For the Nutella Buttercream

  • 150g Unsalted Butter
  • 200g Nutella
  • 300g Icing Sugar, Sifted
  • 6 tbsp Whole Milk
  • Guylian Chocolates (roughly chopped – for decoration)

Chocolate Praline Cupcakes

METHOD:

1. Preheat your oven to 180°C/Fan 160°C/Gas Mark 4. 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 and self-raising flour) and add the ground hazelnuts.

3. Add the eggs and butter into the dry mixture and mix for approximately a minute using an electric mixer on a medium speed until the mixture is combined. Add in the whole milk and vanilla extract and beat for another minute. Remember the batter will not be completely smooth due to the ground hazelnuts which will add a bit of texture to the cupcake!

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 Nutella buttercream on top.

5. In the meantime, you can make the Nutella buttercream. Pop your butter and Nutella 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. 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 Nutella buttercream into a piping bag and splodge a generous blob on top (I have used an open circular nozzle for my cakes). Simply squeeze the buttercream in the centre of the cakes until it almost covers them and slowly pull upwards and do one circular motion round the blob to get your added height.

8. And because these are chocolate praline cupcakes, they wouldn’t be complete without a sprinkling of Guylian chocolates on top for an extra chocolatey treat. Enjoy!

Chocolate Salted Caramel Pretzel Cupcakes

Ideas and inspiration for cupcakes come from so many different places.

Whether I want to trial a new buttercream, recreate an irresistible instagrammable bake or mix and match some recently discovered recipes, baking is all about taking something you love and making it your own.

For my latest salted caramel chocolate cupcakes recipe, it is chocolate covered pretzels that take centre stage.

Hotel Chocolat Cupcakes

I was introduced to Hotel Chocolat and their nibbly pot late last year as part of a Christmas hamper given to us by a happy client at work.

Sweet and salty flavour combinations are so popular and although my mind can’t fathom the two working together, my taste buds bloody love it. That’s why, after discovering their pretzels nibbly pot, I just had to create a cupcake recipe that would do these little pieces of heaven justice.

Chocolate Salted Caramel Cupcakes

My chocolate cupcakes with salted caramel buttercream recipe was inspired by a Hummingbird Bakery masterpiece. I love this recipe as the chocolate cupcakes are sticky and indulgent without being too heavy – just the way chocolate cupcakes should be!

I have made a few tweaks and changes to the recipe (in true Cupcaker style) and opted for a lighter, whippier salted caramel buttercream to finish these bad boys off. Pop a pretzel on top and you’ve got yourself a sweet and savoury match made in heaven.

Salted Caramel Pretzel Cupcakes

INGREDIENTS:

For the Chocolate Cupcakes

  • 70g Unsalted Butter (I use Stork)
  • 250g Caster Sugar
  • 170g Plain Flour
  • 50g Cocoa Powder
  • 1 tbsp Baking Powder
  • 210ml Whole Milk
  • 2 Large Eggs

For the Salted Caramel Buttercream

  • 200g Unsalted Butter (I use Lescure)
  • 450g Sifted Icing Sugar
  • 40g tinned salted caramel sauce (I opted for a Marks and Spencer one)
  • 4 tbsp Whole Milk
  • 1 tsp Vanilla Extract

METHOD:

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

2. Cream together the butter and sugar on a high speed until pale and fluffy. Using a sieve, sift in the dry ingredients (flour, baking powder and cocoa powder) into the same mixing bowl until the mixture forms a crumb like consistency.

3. Add the beaten eggs and milk with the mixer on a low speed until thoroughly combined. Gradually increase the speed to medium until the batter is completely smooth, ensuring there are no lumps.

4. Spoon 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 salted caramel buttercream on top.

5. In the meantime, you can make the salted caramel 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 mixing on a low speed to avoid your icing sugar going everywhere!

6. Next, add the whole milk and vanilla extract (I pre-mix these liquids in a bowl to help the wet mixture combine with the buttercream better). Speed up the mixer for one last time on high for another 5 minutes. Lastly, add in the salted caramel sauce and mix on a low speed until it is fully incorporated.

7. Once your cupcakes have cooled, it’s time to pipe! Place the salted caramel buttercream into a piping bag and splodge a generous blob on top (I have used an open circular nozzle for my cakes). Simply squeeze the buttercream in the centre of the cakes until it almost covers them and slowly pull upwards and do one circular motion round the blob to get your added height. Place a pretzel on top and enjoy!

Chocolate Biscoff Brownies

Although cupcakes are generally my thing when it comes to baking, sometimes other tasty recipes creep in too because if it tastes good… that’s all that matters, right?!

Introducing my latest bake, chocolate biscoff brownies.

Biscoff Brownies

I love baking brownies, they are so easy to make and almost impossible to get wrong. It basically involves banging a lot of deliciousness in a bowl, mixing it all together and baking until all those delicious ingredients combine and make something out of this world.

And you can put almost anything in brownies and more often than not, it just works. So with leftover ingredients from a recent batch of Lotus Biscoff Cupcakes I baked, I decided to put that heavenly spread back to good use and make some gooey brownies.

Lotus Biscuit Brownies

Taking inspiration from Jane’s Patisserie recipe, I decided to mix it up a little and incorporate more of the spread within the brownie mix so that the distinct caramel flavour melted through the entire brownie. I also bashed up some lotus biscuits and sprinkled them on top to add a little crunch.

These brownies had lots of lovely compliments and I’m sure yours will too if you give these a go.

Lotus Brownies

INGREDIENTS:

  • 200g Unsalted Butter (I use Stork)
  • 275g Caster Sugar
  • 90g Plain Flour
  • 40g Cocoa Powder
  • 200g Dark Chocolate (I use Bournville)
  • 200g Milk Chocolate Chunks
  • 3 Large Eggs
  • 150g Lotus Biscuits (Chopped Up)
  • ½ Jar Biscoff Spread

METHOD:

1. Preheat your oven to 180°C/Fan 160°C/Gas Mark 4. Grease and line a brownie traybake tin with parchment paper.

2. Break up the dark chocolate into small squares and place in a pan, add in your butter and melt together on a low heat, stirring all the time. Once the butter and dark chocolate have completely melted together with no lumps, leave to cool slightly and put to one side.

3. Using a mixer with a balloon whisk attachment (or whisk by hand if you have the patience) whisk together the eggs and sugar. You want to whisk until fluffy, thick and pale.

4. Fold your melted chocolate/butter mixture into the eggs/sugar. Add the flour and cocoa powder and fold this into the mixture until fully combined and there are no lumps left.

5. Now it’s time to add the good stuff. Firstly, melt your biscoff spread so it becomes a little runnier and easier to incorporate into the mixture. I place it in the microwave for around 30 seconds but keep checking the consistency in 10-15 second bursts. Finally fold the milk chocolate chunks and the biscoff spread into the mixture.

6. Pour the mixture into the brownie tin and spread evenly, sprinkle over your chopped up Lotus biscuits for a crunchy topping.

7. Bake in the oven for around 35 mins, or until a knife comes out clean and leave to cool completely before taking the brownies out of the tin.

Chocolate Lotus Brownies

All that’s left to do is cut them up into brownie shaped squares and share them with your favourite people!

I hope you enjoyed this chocolate biscoff brownie recipe. If there are any other recipes you’d like me to try or flavours you would like me to incorporate, comment below and I will definitely add it to my list.

In the meantime, check out my insta for pretty pictures of all my latest bakes and adventures.