Food Network UK

Chocolate peanut butter ball cupcake

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  • Try these brownie-style cupcakes with peanut butter cream icing.
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Ingredients

  • For the cupcakes:

  • 430g caster sugar
  • 115g cocoa powder
  • 1 tsp. bicarbonate of soda
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 150g egg yolks
  • 90g egg whites
  • 250ml milk
  • 125ml oil
  • 250ml water
  • 1 tsp. vanilla essence

  • For the chocolate ganache:

  • 175ml double cream
  • 15g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 275g dark chocolate Morsels (recommended: Nestle)

  • For the peanut Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter cream Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing :

  • 500g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 500g cream cheese
  • 350g peanut Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 750g Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar
  • 10ml vanilla essence

Use imperial measurements

Method

How to make Chocolate peanut butter ball cupcake

For the cupcakes:

1) Preheat the oven to 180 degrees C/Gas Mark 4. Line regular sized cupcake tins with 24 liners.

2) Sift the flour, sugar, cocoa, bicarbonate of soda, baking powder, and salt in a mixing bowl fitted with a paddle attachment. Mix on low until incorporated, about 30 seconds.

3) In a separate bowl, combine the egg yolks, egg whites, milk, oil, water, and vanilla. Add the liquids to the dry ingredients in 3 stages, scraping down at each addition and beating for about 30 seconds.

4) Fill the cupcake liners three-quarters full and bake until baked through, 18 to 20 minutes. Cool completely.

For the chocolate ganache:

In a microwave-safe glass bowl, heat the cream and Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter for 1 to 2 minutes until mixture just bubbles. Add the semisweet Morsels. Let stand for 1 minute. Stir constantly until dark, thick, and creamy. Slightly chill before using.

For the peanut Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing :

In a mixing bowl fitted with the paddle attachment, beat the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and cream cheese. Scrape down the bowl and beat until smooth, about 2 minutes. Scrape down the bowl again and add the peanut Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter . Mix until blended. Scrape down again and add the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar and vanilla. Mix until incorporated.

To assemble:

Fill a Technique: Piping Adding icing to a cake or cupcake using a piping bag for more precise decorations and designs. I know this Teach me, please piping bag with the slightly chilled chocolate ganache. Cut the tip of the bag off and insert the tip into the center of a cooled cupcake. Squeeze to allow a small amount of mixture into the center. Release and remove the bag from the cupcake. Repeat on the other cupcakes. Generously Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please frost the top of each cupcake with peanut Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter cream Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please frosting . Drizzle with remaining chocolate ganache.