cup cake

This is one decadent dessert, that will kick any sweet tooth craving. The peanut butter buttercream frosting is light, fluffy, and rich all at the same time. It's in perfect balance with the chocolate cup cake.

Chocolate and Peanut Butter Cup Cakes with Peanut Butter Buttercream Frosting

Chocolate Cake Mix

*ingredients to make box mix (eggs, water, oil)

Reese's Miniature Peanut Butter Cups (foil and wrappers removed)

butter (16 tablespoons, softened)

peanut butter

sugar

tsp salt

tsp vanilla extract

heavy cream (or milk)

extra Reese's Miniature Peanut Butter Cups

chocolate bar to make chocolate shavings (optional)

Preheat oven to 350 degrees F.

Prepare chocolate cake mix according to package directions and fill cup cake liners 2/3 full with batter. Bake for 7 minutes then carefully remove cup cakes from oven and drop the Reese's Miniatures into the center of the cup cakes. Place back in the oven for 12-15 minutes or until toothpick inserted in center comes away clean.

Cool cupcakes completely on a wire rack.

While cup cakes are cooling prepare buttercream frosting by blending butter and peanut butter in a large mixing bowl with an electric mixture until smooth.

Pour in the powdered sugar and salt and mix just until the sugar begins to get moistened (about 45 seconds). Add the vanilla and heavy cream and blend for 30 seconds. Scrape down the sides of the bowl and beat for an additional 4 minutes until the frosting becomes light and fluffy.

Frost the cooled cup cakes using your desired method then top with chocolate curls (see notes) and halved Reese's Miniature Peanut Butter Cups if desired. Enjoy!

For the Frosting:

These zesty cupcakes look so gorgeous you won't want to eat them, but once you start you won't be able to stop

Lemon & poppyseed cupcakes

self-raising flour

golden caster sugar

lemons

poppy seeds

eggs

natural yogurt

butter

icing sugar

lemon

yellow food colouring

icing flowers

Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, then tip this into the dry ingredients with the melted butter. Mix together with a wooden spoon or whisk until lump-free, then divide between the cases. Bake for 20-22 mins until a skewer poked in comes out clean – the cakes will be quite pale on top still. Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling.

To ice, beat the softened butter until really soft in a large bowl, then gradually beat in the icing sugar and lemon juice. Stir in enough food colouring for a pale lemon colour, then spoon the icing into a piping bag with a large star nozzle.

Ice one cake at a time, holding the piping bag almost upright with the nozzle about 1cm from the surface of the cake. Pipe one spiral of icing around the edge, then pause to break the flow before moving the nozzle towards the centre slightly and piping a second, smaller spiral that continues until there are no gaps in the centre. Slightly ‘dot’ the nozzle into the icing as you stop squeezing to finish neatly. Repeat to cover all the cakes, then top with sugar decorations or scatter with sprinkles.

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Top 2 cup cake recipes from across the web

The most viewed cup cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed cup cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine