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.

Chewy Chocolate Chunk Cookies

Nothing beats a super chewy cookie filled to the brim with chocolate. My guilty pleasure is those cookies you can get at subway… and yes 3 cookies for a £1 is definitely speaking my kind of language.

In homage to those and all other chewy cookies out there I decided to whip up a batch up of my own and they are so simple to bake.

Chocolate Chunk Cookies

I baked these using leftover ingredients in my kitchen, no fancy bits and pieces just simple ingredients combined together to make something really yummy.

These ingredients make around 25 medium to large size cookies. Perfect for a get together with friends and family or when you are feeling particularly hangry, I promise you won’t be able to have just one.

Choc Chunk Cookies

INGREDIENTS:

Chocolate Chunk Cookies

  • 125g Unsalted Butter (I use Stork)
  • 160g Light Brown Soft Sugar
  • 60g Caster Sugar
  • 120g Plain Flour
  • 150g Self Raising Flour
  • 1 tsp Vanilla Extract
  • 1 Large Egg
  • 1 tsp Baking Powder
  • 200g Milk Chocolate Chunks

METHOD:

1. Preheat your oven to 160°C/Fan 140°C/Gas Mark 3. Line two baking trays with parchment paper.

2. Place the butter in saucepan and melt over a low to medium heat. You can also do this in a microwave (either works fine). Set aside to cool slightly.

3. Sift the sugar into a large mixing bowl and add in the melted butter. Stir until the mixture is combined, smooth and the sugar has mostly dissolved.

4. Whisk the egg and add this to the mixture along with the vanilla extract, continuing to stir all the time.

5. Sift the flour and baking powder into a small bowl and gradually add this to the mixture in two parts until well combined. Fold in the chocolate chunks.

Cookie Dough

6. Now you have your cookie dough. Scoop up a spoonful of the dough and place small blobs on your baking tray, making sure to leave enough room for the cookies to spread whilst baking. I find it much easier to use my hands to shape the blobs.

7. Bake for 15-20 minutes or until golden brown. Remove from the oven and allow to cool on the tray before transferring them to a wire rack to cool completely. Enjoyyyyy!

Please let me know if you try this recipe, or any other recipes on my blog by tagging me on insta, I’d love to see how you get on! Happy baking folks.

Choc Chip Cookies

White Chocolate Pistachio Blondies

After whipping up a batch of chocolate biscoff brownies recently, I was pleasantly surprised how something so yummy could be so simple to bake.

Whenever I am out and about on my cake ventures around Yorkshire, I’m often stuck between the choice of cake or brownie when ordering a coffee. It’s a hard life, I know. The final decision often comes down to what’s shouting “pick me, pick me” at the cake counter.

What I have noticed though, is the lack of blondies competing on those same cake counters. That’s why I have come up with my very own white chocolate blondie recipe to give them the attention they deserve.

White Chocolate and Pistachio Blondie

What is a blondie?

For those of you who don’t know, a blondie is a type of brownie, made with white chocolate (instead of dark/milk chocolate). A blondie often has a slightly sweeter taste but just like brownies, they are so simple to bake and you can throw almost anything in there to suit your taste. Chocolate chips, nuts, marshmallows, dried fruit… GO WILD.

White Chocolate Blondies

I chose a white chocolate and pistachio blondie combination just because I love those two flavours together and think they work really well. They also look very pretty when you slice up your blondies and you get a cheeky green pistachio peeking out from the crumbs.

This recipe makes around 16 squares of squishy blondie goodness… so that’s 15 for you and one for everyone else to fight over.

Pistachio Blondie Recipe

INGREDIENTS

  • 100g White Chocolate
  • 100g Unsalted Butter (I use Stork)
  • 200g Soft Light Brown Sugar
  • 2 Large Eggs
  • 110g Plain White Flour
  • 100g White Chocolate Chips
  • 70g de-shelled Pistachios

METHOD

1. Preheat oven to Gas Mark 4. Grease and line a brownie tin with baking paper. Recipes give all sorts of measurements for the right brownie tin dimensions but I just went for one that “looked right” and it has served me well so far.

2. Melt the 100g of white chocolate and butter on the lowest heat in a pan, gently mixing all the time until all the mixture is melted and combined. Set aside to cool slightly whilst preparing the other ingredients.

3. Separately, beat the eggs and sugar together and slowly add the melted chocolate/butter to the mix, again mixing until combined.

4. Next it’s time to add the flour. Sift in the flour in two stages, stirring gently all the time. Finally, stir in the chopped pistachios and white chocolate chips, then pour the mixture into your tin, making sure your mixture is evenly spread throughout.

5. Bake in the oven for 35-40 minutes. I always bake for the full 40 minutes on the top shelf of my gas oven. However, yours might be a little different. Stick a knife in the middle of the tin after 35 mins, if the knife comes out clean without any remaining mixture on it they are done, if there is still quite a lot of mixture left on the knife, I would recommend leaving in the oven for the extra 5 minutes.

6. Allow to cool in the tin completely then slice into 16 squares. All that’s left to do is enjoy your little squishy squares of happiness.