200 grams butter
1/4 cup smooth peanut butter
100 grams dark chocolate
3/4 cup sugar (I used half dark brown, half white caster)
1/2 cup sour cream (or normal cream would do)
1 1/2 cups self raising flour
1/3 cup cocoa powder
2 eggs
Preheat the oven to 160 degrees celsius and prepare a muffin tin - this recipe was the perfect amount for 12 cupcakes.
In a saucepan on the stove melt together the butters, chocolate and sugar. When the mixture is smooth and well combined, pour into a large bowl and let it cool somewhat.
When cool, stir in the sour cream. Sift in the flour and cocoa mix well.
Lightly beat the eggs in a separate bowl and add them to the mixture, mix until just combined. Spoon the mixture carefully into the prepared tin.
Bake for 20 minutes and let them cool.
75 grams smooth peanut butter
1 cup (250 grams) icing sugar
1/4 cup cocoa powder
Cream together the butters and then sift in the sugar and cocoa. Cream well, until the texture is like frosting.
1/4 cup smooth peanut butter 100 grams dark chocolate
3/4 cup sugar (I used half dark brown, half white caster)
1/2 cup sour cream (or normal cream would do)
1 1/2 cups self raising flour
1/3 cup cocoa powder
2 eggs
Preheat the oven to 160 degrees celsius and prepare a muffin tin - this recipe was the perfect amount for 12 cupcakes.
In a saucepan on the stove melt together the butters, chocolate and sugar. When the mixture is smooth and well combined, pour into a large bowl and let it cool somewhat.
When cool, stir in the sour cream. Sift in the flour and cocoa mix well.
Lightly beat the eggs in a separate bowl and add them to the mixture, mix until just combined. Spoon the mixture carefully into the prepared tin.
Bake for 20 minutes and let them cool.
Chocolate Peanut Butter Frosting
75 grams butter75 grams smooth peanut butter
1 cup (250 grams) icing sugar
1/4 cup cocoa powder
Cream together the butters and then sift in the sugar and cocoa. Cream well, until the texture is like frosting.
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