Chocolate Cupcakes
Peanut Butter and Chocolate Flavoured Cupcakes with a salted caramel middle and Lindt Flavoured Swiss Meringue Buttercream
Recipe inspired by The Hummingbird Bakery Cake Days Book
Ingredients
For the Cupcakes
80g Unsalted Butter (I used Stork)
280g Caster Sugar
200g Plain Flour
80g Cocoa Powder
1 tsp Baking Powder
1/4 tsp Salt
2 Dollops of Smooth Peanut Butter
240ml Milk
2 Large Eggs
Salted Caramel Sauce (Tesco)
I have made this recipe before, substituting the Milk with a Soya alternative, if you use the Stork Baking Block or a vegan/dairy free spread you can make the cake recipe dairy free
You can also double this mixture and use it to fill 2 8” Cake tins and make one large cake
For the Frosting
I used the left over buttercream from the Lindt Chocolate Drip Cake
See link at the bottom of the page
Method
Pre-heat the oven to 190C (Gas mark 5) and get your cupcake tray ready with your liners
Add all your dry ingredients into the mixer bowl along with the butter and peanut butter and mix to combine into a breadcrumb like texture
In a jug, combine your milk and eggs. Add half of this to your dry ingredients at a slow speed and mix until combined, and then add the rest and mix until smooth again
Spoon the mix into the cases, fill each one about 2/3 full and bake in the oven for around 18 minutes.
They are done when they are risen and springy to touch, be careful not to open the oven too early as you’ll risk them sinking.
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