Oh what a lovely bit of alliteration...I thought I would start this blog with a bang with this 'Big boy' cupcake. Beware this is not for the New Year dieters or the diabetics. This is a very special cupcake I designed for my friend Becca's Birthday. She has a weakness for Reece's cups (American peanut butter and chocolate delight) I generally stick to British recipes but this was a special occasion recipe and one I thoroughly enjoyed.
Okay, take a deep breath...The Bowzer Cupcake is a chocolate encrusted peanut butter sponge filled with strawberry jam and topped with a fluffy peanut buttercream icing, with chocolate peanuts to decorate. (Hense it's big boy reputation)
Chocolate chip and Peanut butter Sponge Recipe
To make 12 cupcakes you will need:
145g light brown sugar
155g plain flour
1/2 tsp bicarbonate of soda
1 tsp cream of tartar
1 pinch of salt
50g butter, softened
130g crunchy peanut butter
100g chocolate chips
1 egg, lightly beaten178ml whole milk
2 tsp vanilla extract
Strawberry Jam to fill
Preheat your oven to 175°C, Gas Mark 4. Line your cupcake/muffin tin with cases, or grease and lightly dust with flour your silicone moulds.
- In a large bowl, beat together brown sugar, butter and peanut butter until light and fluffy.
- In a jug mix together the vanilla and milk.
- Mix flour, cream of tartar, bicarbonate of soda and salt together and sift into mixture slowly alternating with vanilla infused milk until everything is combined and mixture is smooth.
- Fold in chocolate chips.
- Spoon into your prepared moulds/cases.
- Bake for 18 minutes, until tops are golden and spring back to the touch.
- Allow to cool completely on wire rack.
- Once cool fill with jam using a filling nozzle on your piping bag.
Fluffy Peanut buttercream icing
This buttercream is really light which allows the sponge to be a bit heavier.
115g butter, softened
250g smooth peanut butter
45ml whole milk
250g icing sugar
- Beat the butter and peanut butter together well, gradually sift in the sugar, when mixture gets stiff add milk a tiny bit at a time until the cicing is spreading consistency. Then beat vigourously for about 3 minutes until the icing is very fluffy.
- Pipe onto cupcakes and top with chocolate covered peanuts/crushed peanuts.
P.s. Becca loved them!