Chocolate and peanut butter- one of the best combinations ever! Soft, moist chocolate cupcakes, topped with delicious peanut butter cream- the best cupcakes on the blog so far!
For the cupcakes (makes 8-10)
- 120g caster sugar
- 100g plain flour
- 20g cocoa powder
- 1 egg
- 1 1/2 tsp baking powder
- 40g soft unsalted butter
- 120ml milk
For the cream:
- 300ml double cream
- 4tbsp icing sugar
- 1/4 cup + 2tbsp crunchy peanut butter
- Reese's peanut butter cups
To make the cupcakes combine all dry ingredients with butter and rub with your fingertips until the mixture is of sandy consistency.
Add an egg and milk and mix quickly. Divide the mixture between 8-10 muffin cases and bake in a pre-heated oven at 180C for 20-25 minutes.
To make the cream beat double cream with icing sugar until soft peaks form, then add peanut butter and whisk until the cream is holding its shape.
Pipe onto cooled cupcakes. Decorate with reese's cups.