What goes together better than chocolate and peanut butter? Nothing! That’s what! I made these cupcakes for my colleagues on my birthday a couple of weeks ago and they were extremely popular. It’s a bit of an unusual recipe because the cake mixture is egg and dairy free (great for if you have allergies, just forgo or replace the frosting) but the cakes are moist and extremely light. I adapted this from Edibles and Travels who originally got it from Joy the Baker via Organic and Chic
Dark chocolate and peanut butter cupcakes
For the cakes
2 1/4 cups flour
2 cups sugar
1 cup cocoa powder
2 teaspoons of bicarbonate of soda
1/2 teaspoon of salt
1 teaspoon vanilla extract
2/3 cup olive oil (grapeseed oil or groundnut oil would work just as well)
2 teaspoons white wine vinegar
2 cups cold water
For the frosting
1 cup smooth peanut butter
225g butter at room temperature
3 cups icing sugar
1 tablespoon milk
Preheat your oven to 180 C (170 C for a fan oven). Line two 12 hole muffin tins with paper wrappers.
Sift the flour, sugar, cocoa, bicarb and salt into a large bowl. Mixed well and set aside.
In a medium sized bowl whisk together the oil, vanilla, vinegar and water.
Gently whisk the wet ingredients into the dry until just combined. Do not overmix.
Divide the batter between the muffin tins and bake for 15 – 17 minutes or until a skewer inserted into the centre of one of the cakes comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely before frosting.
Now make the frosting. Put the butter and peanut butter into a large bowl. Beat with an electric mixer until will combined. Add the icing sugar a little at a time and then beat beat well on low for one minute. Add the milk and beat on high for another minute. Spread the frosting over the cakes and decorate with some chocolate sprinkles or chopped up Reeses Pieces if you fancy.
Makes 24 cakes