Today I felt like pigging out, big time, so I whipped up these bad boys. This is basically a result of me seeing whatever ingredients I had in, and then throwing them all together, but it actually turned out very well. These peanut butter cupcakes have a Nutella filling, and they are very rich and decadent, a perfect naughty treat. You could make them without the filling if you don't fancy something quite so sickly, but I'd recommend going all out (I have a big sweet tooth).
Ingredients: (Makes 16 Cupcakes)
150g Granulated Sugar
150g Butter/Margarine
150g Self Raising Flour
2 Whole Eggs
125g Crunchy Peanut Butter
Milk
For the Filling:
Nutella (other chocolate-hazelnut spreads are available)
Recipe:
1. Preheat your oven to 180 degrees Celsius
2. Cream the butter and sugar together in a large bowl until light and fluffy.
3. Mix in the peanut butter to the butter/sugar mix, until it is thoroughly mixed in.
4. Crack in two eggs, and beat them into the mix.
5. Fold the self raising flour into the mixture, and mix until there are no lumps. If your cake mix seems a little dry at this point (mine was), stir in a little milk, I added about a tablespoon to mine.
6. Spoon your mixture into cupcake cases, and bake in the oven for about 15-20 minutes, until they are golden brown.
Remove them from the oven, and wait for them to cool slightly before piping in the Nutella filling. You could wait until they have completely cooled, but I like mine to melt a little and go all gooey. Fill a piping bag with a nozzle and your chocolate spread, and push the nozzle into the middle of a cake to fill it with Nutella.
You could fill the cakes with buttercream, or any filling you like, but I quite like using Nutella, as it gives it a taste like Reece's Peanut Butter Cups (so yummy).
All that's left to do now, is to enjoy your lovely cupcakes. If they aren't all eaten in an hour, keep them in a dry, airtight container, and they should last for a few days.
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| YUM! |
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