Recipe of the Week - Chocolate mud cupcakes with peanut butter frosting

An excellent recipe from those geniuses at Taste. What could be more delicious than a batch of freshly baked chocolate mud cupcakes with peanut butter frosting?

This recipe tastes approximately 20 minutes to prepare and 30 minutes to cook. It makes 18 cupcakes.


INGREDIENTS

200g butter, chopped
200g dark chocolate, chopped
1/4 cup (30g) cocoa powder
1/4 cup (60ml) hot espresso coffee
1 cup (200g) caster sugar
3 eggs
1/2 cup (75g) self-raising flour
1/4 cup (40g) plain flour


Peanut butter frosting

250g cream cheese, softened
1 teaspoon vanilla bean paste
1 1/2 cups (230g) icing sugar mixture
200g ctn smooth peanut butter


Toffee peanut shards

3/4 cup (155g) caster sugar
1/2 cup (80g) roasted peanuts, coarsely chopped



METHOD

1. Preheat oven to 160C. Line eighteen 1/3 cup (80ml) muffin pans with paper cases.

2. Combine the butter, chocolate, cocoa powder and coffee in a medium saucepan. Place over medium-low heat and cook, stirring, for 5 minutes or until butter and chocolate melt and mixture is smooth. Remove from heat. Set aside for 10 minutes to cool.

3. Transfer mixture to a large bowl. Add the sugar and stir to combine. Add the eggs and stir to combine. Add the combined flours and stir to combine. Pour evenly among the prepared pans. Bake in preheated oven for 20 minutes or until cooked though when tested with a skewer. Remove from oven. Transfer to a wire rack to cool completely.

4. To make the peanut butter frosting, use an electric mixer to beat the cream cheese and vanilla paste in medium bowl until smooth and creamy. Add icing sugar, in batches, until well combined. Add the peanut butter and use a wooden spoon to stir until well combined.

To make the toffee peanut shards, line an oven tray with baking paper. Place the sugar in a medium frying pan over medium heat. Cook, stirring, for 5-7 minutes or until sugar melts and caramelizes. Remove from heat. Add the peanuts and stir to combine. Pour onto the lined tray and set aside for 10 minutes to cool. Break into shards.

5. Spread the frosting over each cake. Top with toffee shards to serve.


Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
The best online chocolate, lolly and confectionery store on the web!

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Source and Photo: Taste