Self-frosting peanut butter cupcakes
January 17, 2008
Filed under The amateur baker
The first time I made self-frosting cupcakes, I used melted chocolate. And I wasn’t able to document the recipe. I did remember, however, that it was inspired by a cupcake recipe with Nutella for frosting. I didn’t bother looking for the original recipe because I only use one recipe for butter cake these days. It was the one I used for the choco butter cupcakes and I found it at Joy of Baking.
For the cupcake recipe, please refer to the choco butter cupcakes entry. It’s the same recipe except for the inclusion of chocolate bits.
Once the cake batter is prepared, spoon it into cupcake pans. This cake rises well so the pans should only be 2/3 full. The general rule is 3/4 full but you’re still going to add peanut butter so 2/3 full is much safer.
Get a jar of peanut butter (I used Lily’s, probably the most inexpensive brand in the country) which must be at room temperature. If the peanut butter just came from the fridge, it will be too firm and you won’t be able to swirl it into the batter. So, well before you start making the batter, take the peanut butter out of the fridge.
Place a tablespoonful of peanut butter on each unbaked cupcake. Take a long thin knife, dig straight through the peanut butter and into the cake batter and swirl a few times. Bake the cupcakes at 180oC oven for 25 minutes.
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In focus
your cupcakes have legs!!!
funky cupcakes…. as if they will run after you if you dont even try them… i like how your cupcakes look… crusty-ish outside with the promise of something gooey good inside
Yep, that’s how they were. Past tense. None left. And best eaten five minutes after they come out of the oven.
where did you get those cupcake holders? i absolutely love them.
I think you meant “silicone”, not silicon–i.e. one of the components used in microchips…
It’s amazing how one little vowel can make a huge difference!
malou, there is a link at the end of the entry.
Kieran, thanks, I always mix them up LOL!