Enjoy In The Classic – Peanut Butter & Chocolate Cupcakes
Peanut Butter & Chocolate Cupcakes
- 200g plain flour
- 225g caster sugar
- 3/4 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/2 tsp salt
- 200g soft unsalted butter
- 30g cocoa powder
- 150 ml sour cream or creme fraiche
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 200g peanut butter (preferably chunky, all natural peanut butter)
Preheat oven to 180 degrees Celsius/375 degrees F. Prepare your muffin trays by either lining with paper liners or buttering & flouring them.
In a small bowl mix together the sour cream/creme fraiche, eggs, vanilla extract & peanut butter.
In your mixing bowl put the flour, caster sugar, baking powder, bicarbonate of soda, salt, cocoa powder, and butter. Add 1/4 of the sour cream mixture and beat on a low speed (and I do mean low) to combine. Once the danger of flour coating your entire kitchen has passed, turn mixer to medium speed and beat until the mixture is light and fluffy (about 2 minutes). Scrape down the sides of the mixing bowl, then add 1/3 of the remaining “wet” mixture and beat for about 20 seconds until combined. Repeat twice more with the remaining wet mixture.
Divide the batter evenly into your muffin tray(s). I find this amount of batter makes either 12 quite large cupcakes, or 12 mini + 12 medium cupcakes. The mini cupcakes take 18-20 minutes to cook. Medium take about 25 minutes. Large would take closer to 30.
Ice cupcakes with a chocolate topping of your choice. My favourite ganache recipe is below.
Chocolate Creme Fraiche Ganache
- 400 grams crème fraiche (or sour cream) at room temperature
- 340 grams chocolate, chopped (I used Callebaut 53.8% cocoa content chocolate buttons and this gave about the right sweetness – if you use chocolate with a higher cocoa content it may not be sweet enough)
Melt chocolate in a bowl over simmering water (the bowl mustn’t touch the water) or in 20 second bursts in a microwave. Remove from heat just before it’s all melted and stir to melt the remaining chunks. Add the crème fraiche to the chocolate and stir until just combined. Use immediately. Remember to wash your face to remove all traces of the ganache that you had to taste, frequently, for quality control purposes.
Makes enough for about 15 large cupcakes or to cover a 9-inch round cake. Ideal for piping.
Can be refrigerated for up to 2 weeks, or frozen for several months. To use, bring to room temperature and if not soft enough then either soften in a bowl set over simmering water, or in the microwave in 20 second bursts. Stir until uniform, then go crazy!