Chocolate Peanut Butter Cupcakes with Caramel Sauce
Prepare your taste buds for a flavor explosion with these Chocolate Cupcakes! A trio of decadent flavors – chocolate, peanut butter, and caramel – come together for a truly satisfying treat.
3.5ozself-raising flour (or use a gluten-free flour blend, with 1 teaspoon GF baking powder)
2tbspgood quality cocoa powder
1.4ozground almonds (almond meal)
6fl ozgood-quality store-bought caramel sauce (or make your own)
1.4ozfinely chopped salted peanuts
For the peanut butter cream frosting:
7.4ozsmooth peanut butter
6.5ozsalted butter, softened (or unsalted butter with 1/4 tsp salt)
1-1/2tbspmilk
7ozicing (confectioners' sugar)
Instructions
For the chocolate cupcakes:
Preheat oven to 170°C (340°F). Line a 12-hole standard muffin pan with paper cases.
Stir chocolate and the water* together in a small saucepan over low heat until smooth.
Beat butter and sugar together until smooth, then add one egg at a time, beating after each addition until well incorporated. Stir in (or beat on low speed) sifted flour and cocoa, then ground almonds and the warm chocolate mixture. Spoon mixture evenly into paper cases.
Bake about 25 minutes until the cakes have risen and a skewer inserted comes out clean. Stand cakes in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.
For the peanut butter cream frosting:
Beat peanut butter, butter, salt (if using) and milk in a small bowl with an electric mixer until light and fluffy. Gradually beat in sifted icing sugar.
Cut a deep circle into the top of cold cakes; fill each hole to the top (but not overflowing) with caramel sauce.
Spoon peanut butter cream into a large piping bag fitted with a large star tip and pipe swirls over the cakes. Drizzle with remaining caramel sauce and sprinkle with nuts.
Store in fridge until you serve.
Notes
*Don’t be alarmed at combining chocolate and water in this step. The larger amount of water means that it doesn’t seize the chocolate. The resulting mixture won’t be completely smooth, but that doesn’t matter in this recipe.NB: Unfilled, un-iced cakes can be made a day ahead or frozen for up to 3 months.