Treat yourself to a moist chocolate cupcake topped with peanut butter frosting and a jelly drizzle.
50 grams cocoa powder
2 large eggs, at room temperature
1 teaspoon vanilla extract
175 grams plain flour
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
225 grams caster sugar
175 grams unsalted butter, softened
175 milliliters milk
100 grams crushed peanuts
200 grams raspberry jam
100 grams peanut butter + 1 tablespoon milk
300 grams smooth peanut butter for the frosting
1 batch of my fluffy vanilla buttercream frosting
Let's get Cooking...
Heat oven to 160C. Line a cupcake tin with 12 paper cupcake cases.
Add 100 grams peanut butter into a mixing bowl and a tablespoon. milk and mix well. If you need, microwave for 10 seconds to help soften it to make it easier to mix.
Add all of the dry ingredients in a large mixing bowl, and mix on low speed for about 20 seconds before you add your softened butter. Let it mix until it reaches a crumbly, sand like texture.
Add eggs and milk into a jug and whisk together well. Add milk/egg mixture to dry ingredients in a slow steady stream while mixer is on low. Make sure you scrape down the bowl each time you add an ingredient to make sure everything's mixing well. Scoop into cupcake pan, filling about 3/4 way. Add a teaspoon of the peanut butter mixture on top and use a skewer to swirl it into the batter, Bake for 20 min. To check if they're done simple pierce the cupcake with a skewer and if they come out clean they're done. Once they're done, let them cool down completely.
While the cupcakes are baking and cooling add peanut butter to a batch of my fluffy buttercream frosting (link to the recipe is below). Mix in really well.
Frost using an open star nozzle, and pipe in a swirl motion as demonstrated in the video. Drizzle on some raspberry jam from either a zip lock bag with the end cut off or a disposable piping bag. Finish it off with a sprinkle of crushed nuts.