I'm a lover of all things chocolate and Joe loves his peanut butter so what could be better then combining them both and using this chocolate - peanut butter cupcake recipe? The recipe itself is adapted from a Betty Crocker Cupcake book in which I changed one ingredient and stuck in extra peanut butter. Not only is it one of the simplest cupcakes recipes I've come across, but it produces light, well risen tasty goodies - they do taste more chocolate like but you do get a good hint and after taste of the peanuts. More so they are tasty and sweet enough that you can get away with not having to ice them - I just topped them with off with confectioners [or as it's called in the US powdered] sugar.
INGREDIENTS to make 12 cupcakes
- 3/4 of a cup of granulated white sugar
- 4 tablespoons of creamy peanut butter
- 1/4 of a cup of plain yoghurt
- 1 whole egg
- 1 egg white
- 1 cup of all purpose flour
- 1/4 of cocoa
- 1/2 cup of hot water
- 1/2 teaspoon of baking soda
- 1/4 cup of chocolate chips
- Powder sugar for the icing
Beat together the sugar, peanut butter, the egg and egg white and the youghurt until creamy. Add in the remaining ingredients [apart from the icing sugar] and combine well on a low speed.
Divide your batter between your cupcake cups to about mid way and place in a preheated oven set at 350F. Bake for 15-20 minutes until toothpick comes out clean. Leave to cool for a good 30 minutes before sprinkling icing sugar over the top.
Do you like your chocolate and peanut butter in a cupcake?